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Photo:Photographer: Victor Protasio, Food Stylist: Karen Rankin
Photographer: Victor Protasio, Food Stylist: Karen Rankin
Active Time:20 minsTotal Time:1 hr 20 minsServings:6Jump to Nutrition Facts
Active Time:20 minsTotal Time:1 hr 20 minsServings:6
Active Time:20 mins
Active Time:
20 mins
Total Time:1 hr 20 mins
Total Time:
1 hr 20 mins
Servings:6
Servings:
6
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2smallzucchinis, cut into thin half-moons1smallred onion, thinly sliced1pintmulticolored cherry tomatoes, halved3tablespoonsextra-virgin olive oil3tablespoonslemon juice½teaspoonsalt¼teaspoonground pepper8ounceswhole-wheat spaghetti1cupcrumbled feta cheese¼cupfinely chopped fresh flat-leaf parsley, plus more for garnish
Cook Mode(Keep screen awake)
Ingredients
2smallzucchinis, cut into thin half-moons
1smallred onion, thinly sliced
1pintmulticolored cherry tomatoes, halved
3tablespoonsextra-virgin olive oil
3tablespoonslemon juice
½teaspoonsalt
¼teaspoonground pepper
8ounceswhole-wheat spaghetti
1cupcrumbled feta cheese
¼cupfinely chopped fresh flat-leaf parsley, plus more for garnish
DirectionsToss zucchini, onion, tomatoes, oil, lemon juice, salt and pepper together in a large bowl. Set aside.Photographer: Victor Protasio, Food Stylist: Karen RankinBring a large pot of water to a boil over high heat. Using your hands, break spaghetti in half. Add to the boiling water and cook according to package directions. Drain the spaghetti; add to the zucchini mixture, tossing to coat completely. Refrigerate, uncovered, until cold, at least 1 hour and up to 2 days.Photographer: Victor Protasio, Food Stylist: Karen RankinAdd feta and parsley to the pasta mixture and gently toss to combine. Divide among 6 plates or bowls. Garnish with additional parsley, if desired.Photographer: Victor Protasio, Food Stylist: Karen RankinTo make aheadRefrigerate cooked pasta in an airtight container for up to 3 days. Prepare through Step 2 and refrigerate for up to 2 days. Add feta and parsley just before serving.Originally appeared: EatingWell.com, September 2022
Directions
Toss zucchini, onion, tomatoes, oil, lemon juice, salt and pepper together in a large bowl. Set aside.Photographer: Victor Protasio, Food Stylist: Karen RankinBring a large pot of water to a boil over high heat. Using your hands, break spaghetti in half. Add to the boiling water and cook according to package directions. Drain the spaghetti; add to the zucchini mixture, tossing to coat completely. Refrigerate, uncovered, until cold, at least 1 hour and up to 2 days.Photographer: Victor Protasio, Food Stylist: Karen RankinAdd feta and parsley to the pasta mixture and gently toss to combine. Divide among 6 plates or bowls. Garnish with additional parsley, if desired.Photographer: Victor Protasio, Food Stylist: Karen RankinTo make aheadRefrigerate cooked pasta in an airtight container for up to 3 days. Prepare through Step 2 and refrigerate for up to 2 days. Add feta and parsley just before serving.
Toss zucchini, onion, tomatoes, oil, lemon juice, salt and pepper together in a large bowl. Set aside.
Bring a large pot of water to a boil over high heat. Using your hands, break spaghetti in half. Add to the boiling water and cook according to package directions. Drain the spaghetti; add to the zucchini mixture, tossing to coat completely. Refrigerate, uncovered, until cold, at least 1 hour and up to 2 days.
Add feta and parsley to the pasta mixture and gently toss to combine. Divide among 6 plates or bowls. Garnish with additional parsley, if desired.
To make ahead
Refrigerate cooked pasta in an airtight container for up to 3 days. Prepare through Step 2 and refrigerate for up to 2 days. Add feta and parsley just before serving.
Originally appeared: EatingWell.com, September 2022
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Nutrition Facts(per serving)270Calories11gFat34gCarbs10gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
