Zucchini & Yellow Squash Spaghetti

You can never have too many main course recipes, so give Zucchini & Yellow Squash Spaghetti a try. This recipe serves 4. One portion of this dish contains around 16g of protein, 12g of fat, and a total of 378 calories. For $1.82 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. 38 people have tried and liked this recipe. From preparation to the plate, this recipe takes about 45 minutes. This recipe from Mels Kitchen Café requires salt and pepper, yellow squash, lemon juice, and parmesan cheese. With a spoonacular score of 96%, this dish is great. Try Zucchini and Yellow Squash, Sauteed Zucchini and Yellow Squash, and Zucchini & Yellow Squash Casserole for similar recipes.

Servings: 4

 

Ingredients:

1/2 cup thinly sliced fresh basil

4 cloves garlic, minced

2 tablespoons fresh lemon juice (from about 1 large lemon)

1 tablespoon minced lemon zest

2 tablespoons olive oil

1/2 cup grated Parmesan cheese

Salt and black pepper to taste

8 ounces spaghetti noodles

2 yellow squash, julienned, about 3 1/2 cups (see note above)

4 zucchini, julienned, about 7 cups (see note above)

Equipment:

pot

frying pan

Cooking instruction summary:

In a large pot of salted, boiling water, cook the spaghetti according to package directions. Drain (but do not rinse!).While the spaghetti is boiling, saute the garlic in the olive oil in a large nonstick skillet over medium heat until the garlic is fragrant, about 30 seconds. Stir in the julienned zucchini and squash. Season with salt and pepper to taste (about 1/2 teaspoon of each to start). Cook the zucchini and squash until slightly wilted, 1 minute, then add the lemon juice. Cook for 1-2 minutes more, until the squash and zucchini are just for tender.Off the heat, stir in the cooked spaghetti, Parmesan cheese, basil and lemon zest. Top with additional Parmesan cheese, if desired. Serve immediately.

 

Step by step:


1. In a large pot of salted, boiling water, cook the spaghetti according to package directions.

2. Drain (but do not rinse!).While the spaghetti is boiling, saute the garlic in the olive oil in a large nonstick skillet over medium heat until the garlic is fragrant, about 30 seconds. Stir in the julienned zucchini and squash. Season with salt and pepper to taste (about 1/2 teaspoon of each to start). Cook the zucchini and squash until slightly wilted, 1 minute, then add the lemon juice. Cook for 1-2 minutes more, until the squash and zucchini are just for tender.Off the heat, stir in the cooked spaghetti, Parmesan cheese, basil and lemon zest. Top with additional Parmesan cheese, if desired.

3. Serve immediately.


Nutrition Information:

Quickview
377k Calories
15g Protein
11g Total Fat
53g Carbs
56% Health Score
Limit These
Calories
377k
19%

Fat
11g
18%

  Saturated Fat
3g
21%

Carbohydrates
53g
18%

  Sugar
8g
10%

Cholesterol
8mg
3%

Sodium
416mg
18%

Get Enough Of These
Protein
15g
32%

Vitamin C
58mg
70%

Selenium
39µg
57%

Manganese
1mg
56%

Vitamin B6
0.67mg
34%

Phosphorus
312mg
31%

Vitamin K
28µg
27%

Potassium
937mg
27%

Vitamin B2
0.41mg
24%

Magnesium
90mg
23%

Folate
90µg
23%

Calcium
219mg
22%

Fiber
5g
21%

Copper
0.35mg
17%

Vitamin A
845IU
17%

Zinc
2mg
14%

Vitamin B1
0.2mg
13%

Vitamin B3
2mg
12%

Iron
2mg
12%

Vitamin E
1mg
10%

Vitamin B5
0.89mg
9%

Vitamin B12
0.15µg
3%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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