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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Ingredients

35 m servings 650 cals
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Original recipe yields 2 servings

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Nutrition

  • 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.

Directions

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  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.

Reviews

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

EXCELLENT!

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