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Active Time:25 minsTotal Time:25 minsServings:4
Active Time:25 mins
Active Time:
25 mins
Total Time:25 mins
Total Time:
Servings:4
Servings:
4
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Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Nutrition Notes
Cook Mode(Keep screen awake)Ingredients8ounceswhole-wheat spaghetti2tablespoonsextra-virgin olive oil1cupchoppedshallots1½poundszucchini, cut diagonally into 1-inch half-moons1tablespoonfinely choppedgarlic2teaspoonslemon zest, plus more zest for garnish and lemon wedges for serving1teaspoonItalian seasoning½teaspoonsalt¼teaspoonground pepper¼teaspooncrushed red pepper¼cupheavy cream¼cupgrated Parmesan cheese, plus more for garnish1tablespoonchoppedfresh mint, plus more for garnish
Cook Mode(Keep screen awake)
Ingredients
8ounceswhole-wheat spaghetti
2tablespoonsextra-virgin olive oil
1cupchoppedshallots
1½poundszucchini, cut diagonally into 1-inch half-moons
1tablespoonfinely choppedgarlic
2teaspoonslemon zest, plus more zest for garnish and lemon wedges for serving
1teaspoonItalian seasoning
½teaspoonsalt
¼teaspoonground pepper
¼teaspooncrushed red pepper
¼cupheavy cream
¼cupgrated Parmesan cheese, plus more for garnish
1tablespoonchoppedfresh mint, plus more for garnish
Directions
Cook 8 ounces spaghetti in a large pot of boiling water according to package directions for al dente, about 7 minutes. Reserve 1½ cups of the cooking water; drain the pasta and set aside.
Heat 2 tablespoons oil in a large skillet over medium heat. Add shallots; cook, stirring constantly, until softened, about 2 minutes. Add zucchini, 1 tablespoon chopped garlic, 2 teaspoons lemon zest, 1 teaspoon Italian seasoning, ½ teaspoon salt and ¼ teaspoon each pepper and crushed red pepper; cook, stirring occasionally, until the zucchini is bright green and tender, about 3 minutes.
Add ¼ cup cream, ¼ cup Parmesan, the pasta, 1 tablespoon mint and ¼ cup of the cooking water to the pan; toss gently using tongs until evenly coated and the sauce is slightly thickened, 2 to 4 minutes. (Add additional cooking water, ¼ cup at a time, as needed to reach a creamy consistency.)
Divide the pasta among 4 shallow bowls. If desired, squeeze a small lemon wedge over each bowl and garnish with Parmesan, mint and/or lemon zest.
Nutrition InformationServing Size: 1½ cupsCalories 415, Fat 17g, Saturated Fat 6g, Cholesterol 22mg, Carbohydrates 57g, Total Sugars 9g, Added Sugars 0g, Protein 15g, Fiber 8g, Sodium 444mg, Potassium 876mg
Nutrition Information
Serving Size: 1½ cupsCalories 415, Fat 17g, Saturated Fat 6g, Cholesterol 22mg, Carbohydrates 57g, Total Sugars 9g, Added Sugars 0g, Protein 15g, Fiber 8g, Sodium 444mg, Potassium 876mg
Serving Size: 1½ cups
Calories 415, Fat 17g, Saturated Fat 6g, Cholesterol 22mg, Carbohydrates 57g, Total Sugars 9g, Added Sugars 0g, Protein 15g, Fiber 8g, Sodium 444mg, Potassium 876mg
Frequently Asked QuestionsYes, and it couldn’t be easier. You can prepare Lemon Zucchini Pasta through Step 3 a couple of days before serving it. Portion it into 4 microwave-safe bowls, cover and refrigerate. When ready to serve, heat them to the desired temperature in the microwave and add the flavorful garnishes mentioned in Step 4.This recipe is vegetarian; however,Parmesan cheeseis typically made with rennet, an animal-based enzyme used in the cheesemaking process. If you avoid cheese made with rennet, there are vegetarian options on the market made with vegetable-based enzymes. Find it in the dairy section of the grocery store.
Frequently Asked Questions
Yes, and it couldn’t be easier. You can prepare Lemon Zucchini Pasta through Step 3 a couple of days before serving it. Portion it into 4 microwave-safe bowls, cover and refrigerate. When ready to serve, heat them to the desired temperature in the microwave and add the flavorful garnishes mentioned in Step 4.
This recipe is vegetarian; however,Parmesan cheeseis typically made with rennet, an animal-based enzyme used in the cheesemaking process. If you avoid cheese made with rennet, there are vegetarian options on the market made with vegetable-based enzymes. Find it in the dairy section of the grocery store.
EatingWell.com, August 2024
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Carrie Myers, M.S.
andLinda Frahm
Linda Frahm
