Zucchini and Lemon Spaghetti
Ingredients
The pasta
-
7
oz
dried spaghetti
-
3
tbsp
olive oil
The vegetables
-
2
medium
zucchini
-
3
cloves
garlic
The herbs and seasonings
-
1 ½
tsp
fresh sage
-
1 ½
tsp
fresh rosemary
-
zest of ½
lemon
-
sea salt
to taste
-
black pepper
to taste
The cheese
-
2
tbsp
grated Parmesan or Pecorino Romano cheese
-
4
oz
feta cheese
Instructions
- Cook the spaghetti in boiling salted water for 8-10 minutes until al dente, then drain and drizzle with olive oil.
- In the same saucepan, heat olive oil and sauté the zucchini for 4-5 minutes.
- Add the garlic and herbs to the zucchini and sauté for an additional couple of minutes.
- Return the cooked spaghetti to the pan, mix in the cheese and lemon zest, and season with salt and pepper.
- Serve with extra grated cheese if desired.
Nutrition Facts (estimated)
Servings
2
Calories
819
Total fat
40g
Total carbohydrates
85g
Total protein
29g
Sodium
893mg
Cholesterol
61mg
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