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Spaghetti with Zucchini and Almonds
Spaghetti with Zucchini and Almonds
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Delicious vegetarian pasta with zucchini, light and healthy.
Ingredients:
  • 3 tablespoons blanched almonds
  • 0.33333334326744 pound dried spaghetti
  • 2 tablespoons extra-virgin olive oil
  • 2 zucchini, grated
  • 1 clove garlic, crushed
  • salt and ground black pepper to taste
  • 2 teaspoons butter
  • 2 tablespoons chopped fresh parsley
  • 1 lemon, zested
  • 1 squeeze lemon juice
Instructions:
  • In a small pan over medium heat, toast almonds for approximately 2 minutes. Allow them to cool slightly before roughly chopping.
  • Bring a large pot of salted water to a boil. Cook spaghetti until al dente, about 12 minutes, stirring occasionally.
  • Once the pasta is cooking, heat olive oil in a saucepan over medium heat. Sauté zucchini, garlic, salt, and pepper until tender, for 3 to 5 minutes.
  • Before draining, ensure you save 1/4 cup of the pasta cooking water. Combine the cooked spaghetti with zucchini in the saucepan. Stir in butter, parsley, lemon zest, lemon juice, and toasted almonds until well coated.

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