The Recipe Critic · by Alyssa Rivers★ 5.0 (1)
Summer Squash Lemon Spaghetti
NUTRITION · PER SERVING15M COOK
CAL 28%·PRO 32%
CARBS 69G49% OF CAL
4G FIBER59G OTHER6G TOTAL SUGAR
FAT 24G38% OF CAL
5G SAT19G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A light lemon spaghetti with zucchini and summer squash, pine nuts, and parmesan. Quick to prepare and bright with lemon flavor, perfect for a simple vegetarian dinner.
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Nutrition & ingredients
Ingredients
serves 6- 1 (16-ounce) package spaghetti noodles
- ½ cup olive oil
- ½ teaspoon minced garlic
- 5 cups assorted zucchini and summer squash
- ⅓ cup pine nuts, (optional)
- ⅔ cup grated parmesan cheese
- ⅔ cup plain breadcrumbs
- 2-3 tablespoons lemon juice, (freshly squeezed)
- salt and pepper, (to taste)
At a glance
PER SERVING · TIME 15M
CAL 28%·PRO 32%
CARBS 69G49% OF CAL
4G FIBER59G OTHER6G TOTAL SUGAR
FAT 24G38% OF CAL
5G SAT19G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Sodium
- 424mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 304mg
- Calcium
- 157mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 424MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.