Zucchini Pasta with Pine Nuts recipe

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Ingredients

3 tablespoons pine nuts
6 ounces thin spaghetti
3 tablespoons olive oil
½ yellow onion, diced
3 cloves garlic, pressed
1 zucchini, thinly sliced into rounds
2 tablespoons lemon juice
2 teaspoons Italian seasoning
salt and ground black pepper to taste
½ cup milk
½ cup grated Parmesan cheese
1 roma tomato, diced

Nutrition Info

649.8 calories
carbohydrate: 61.5 g
cholesterol: 22.5 mg
fat: 35.6 g
fiber: 4.4 g
protein: 25.1 g
saturatedFat: 8.1 g
servingSize: -
sodium: 626.4 mg
sugar: 8.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat a skillet over medium-high heat, cook and stir pine nuts in the hot skillet until toasted and fragrant, about 5 minutes.

  2. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. Drain and return pasta to pot to keep warm.

  3. Heat olive oil in a skillet over medium heat, saute onion and garlic until onion softens, 5 to 10 minutes. Add zucchini, lemon juice, Italian seasoning, salt, and pepper, cook and stir until zucchini is translucent, about 5 minutes.

  4. Pour milk over zucchini mixture and simmer until zucchini is softened, 5 to 10 minutes, add pasta and toss. Transfer pasta mixture to plates and top each with Parmesan cheese, pine nuts, tomato, and black pepper.

Recipe Yield

2 servings

Recipe Note

Light, summery dish that can work as a main course or a side.

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