Zucchini Pasta with Pine Nuts

Zucchini Pasta with Pine Nuts

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nellegirl 2

"Light, summery dish that can work as a main course or a side."
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35 m servings 650 cals
Serving size has been adjusted!

Original recipe yields 2 servings



  • Calories:
  • 650 kcal
  • 32%
  • Fat:
  • 35.6 g
  • 55%
  • Carbs:
  • 61.5g
  • 20%
  • Protein:
  • 25.1 g
  • 50%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 626 mg
  • 25%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.



Skipped the onion, added red hot pepper flakes and one of my pesto cubes I had in the freezer. Reall simple, and quick.


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