Alexandra's Kitchen · by Alexandra Stafford★ 4.8
Summer Squash Spaghetti with Lemon and Herbs
NUTRITION · PER SERVING25M COOK
CAL 21%·PRO 28%
CARBS 51G49% OF CAL
4G FIBER39G OTHER8G TOTAL SUGAR
FAT 18G39% OF CAL
4G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fresh zucchini noodles and spaghetti tossed with garlic, shallots, lemon, and fresh herbs. A bright, summery pasta dish that's light and aromatic.
sideitalianpasta🍲 stockpot🍳 skilletdairy freeveganvegetarian
View the full recipe on Alexandra's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 1/2 to 2 lbs. zucchini or yellow squash
- ¼ cup extra-virgin olive oil
- 1 small shallot, thinly sliced
- 4 garlic cloves, thinly sliced
- kosher salt
- ½ teaspoon crushed red pepper flakes or less if you are sensitive to heat
- 1/2 lb. spaghetti or other long noodle
- freshly cracked black pepper, to taste
- ½ cup grated Parmigiano Reggiano
- zest of one lemon
- 1/2 to 1 cup finely chopped parsley
- 1/4 cup finely chopped basil, optional
At a glance
PER SERVING · TIME 25M
CAL 21%·PRO 28%
CARBS 51G49% OF CAL
4G FIBER39G OTHER8G TOTAL SUGAR
FAT 18G39% OF CAL
4G SAT14G 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
- 20m
- Cook
- 15m
- Sodium
- 489mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 543mg
- Calcium
- 197mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 489MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.