Lemony Spaghetti and Zucchini
- Level: Easy
- Yield: 4
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 684
- Total Fat
- 23
- Saturated Fat
- 13
- Carbohydrates
- 89
- Dietary Fiber
- 5
- Sugar
- 5
- Protein
- 29
- Cholesterol
- 56
- Sodium
- 584
- Total: 35 min
- Active: 15 min
Ingredients
Kosher salt
1 pound spaghetti
4 tablespoons unsalted butter
1 large zucchini, cut into long, thin "noodles"
1 tablespoon grated lemon zest, plus 3 tablespoons fresh lemon juice and lemon wedges, for serving
1 teaspoon crushed red pepper flakes, plus more, for serving
1 cup grated Parmesan, plus more, for serving
Directions
- Bring a large pot of salted water to a boil.
- Cook the spaghetti according to the package directions; drain, reserving 1 cup cooking water.
- Melt the butter in a large skillet over medium-high heat. Add the zucchini noodles, lemon zest, red pepper flakes and 1 teaspoon salt. Cook, tossing gently with tongs, until crisp-tender, about 2 minutes. Add the pasta and reserved cooking water and toss to combine. Stir in the lemon juice and Parmesan. Season with salt.
- Transfer the spaghetti to a serving bowl. Top with more Parmesan and red pepper flakes and serve with lemon wedges.