Spaghetti With Zucchini And Lemon

Chef.Foodie's picture

Sep. 14, 2011


Spaghetti/Linguini 1 Pound
Olive oil 1 Tablespoon
Garlic 4 Clove (20 gm) , minced or pressed
Young zucchini 8 Small , sliced for 4 cups
Salt 1 Dash
Ground black pepper 1 Dash
Lemon juice 1 Tablespoon (From 1 Lemon)
Fresh basil leaves 6 Large , cut into thin strips
Grated pecorino cheese 6 Ounce (2 Cups)


Bring a large covered pot of water to a rapid boil.

Add the pasta, stir briefly, and cover the pot until the water boils again.

Uncover the pot.

While the pasta cooks, heat the olive oil in a large heavy nonreac-tive skillet.

Add the garlic and zucchini, and saute on medium-high heat until the zucchini begins to brown.

Sprinkle with salt and pepper.

Add the lemon juice and basil, stir, and remove from the heat.

The zucchini should be done just before the pasta is ready.

When the pasta is al dente, drain it and then toss the hot pasta in a large warmed serving bowl with about a cup of the cheese.

Top with the zucchini and serve immediately.

Offer more cheese at the table, if desired.

Recipe Summary

Difficulty Level: Easy
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 560Calories from Fat 108

 % Daily Value*

Total Fat 12 g18.5%

Saturated Fat 4 g20%

Trans Fat 0 g


Sodium 501 mg20.88%

Total Carbohydrates 97 g32.3%

Dietary Fiber 3 g12%

Sugars 5 g

Protein 24 g48%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet