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Spaghetti with Zucchini and Squash

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  • Level: Easy
  • Total: 20 min
  • Active: 15 min
  • Yield: 6 to 8 servings
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Ingredients

Kosher salt

1 pound spaghetti

2 tablespoons olive oil, plus more for serving

1/2 teaspoon red pepper flakes 

2 cloves garlic, smashed and sliced 

2 shallots, sliced 

2 zucchini (about 1 pound), cut into long, thin strands 

1 yellow squash (about 8 ounces), cut into long, thin strands 

1 teaspoon lemon zest plus 1 tablespoon lemon juice

3 cups baby arugula 

1 cup grated ricotta salata 

Directions

  1. Bring a large pot of water to a boil; season well with salt. Add the pasta and stir to prevent sticking.
  2. Meanwhile, heat a large skillet over medium-high heat. Add the oil, pepper flakes, garlic, shallots and 1/2 teaspoon salt. Cook, stirring often, for 2 minutes. Add the zucchini and yellow squash and season with 1 teaspoon salt. Toss well to coat in the flavors and cook another 3 minutes.
  3. Using a pair of tongs, check the pasta. If it is just under al dente, it is ready to transfer. Using the tongs or a pasta fork, transfer the pasta from the water directly to the skillet with the squash and toss well to coat. Add the lemon zest and juice and 1/2 cup of the pasta water and toss well. Sprinkle with the arugula and toss to wilt slightly. Finish with the ricotta salata and a drizzle of olive oil before serving.