Zucchini Pasta
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Spaghetti tossed with sautéed grated zucchini that cooks down into a light, creamy sauce brightened with lemon, garlic, and fresh basil. A fresh summer dinner ready in 30 minutes.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 pounds zucchini (about 4 medium)
- 3 tablespoons extra-virgin olive oil
- 2 shallots (chopped (⅔ cup))
- 1 teaspoon sea salt
- Pinch red pepper flakes
- Freshly ground black pepper
- 4 garlic cloves (grated)
- 12 ounces spaghetti or bucatini pasta
- ⅓ cup grated pecorino or Parmesan cheese (plus more for serving)
- 2 to 3 tablespoons fresh lemon juice
- Zest of 1 lemon (reserve some for garnish)
- 1 cup fresh basil and/or mint leaves
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 137mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 595mg
- Calcium
- 121mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 137MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.