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:
covered percent of daily need
