Mel's Kitchen Cafe · by Mel★ 4.4 (62)
Zucchini & Yellow Squash Spaghetti
NUTRITION · PER SERVING29M COOK
CAL 21%·PRO 33%
CARBS 60G57% OF CAL
7G FIBER40G OTHER13G TOTAL SUGAR
FAT 13G29% OF CAL
4G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender zucchini and yellow squash noodles tossed with spaghetti, garlic, lemon, and fresh basil. A light, colorful side that brightens any meal.
sideamericanpasta🍲 stockpot🍳 skilletvegetarian
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Nutrition & ingredients
Ingredients
serves 4- 8 ounces spaghetti noodles
- 4 cloves garlic (minced)
- 2 tablespoons olive oil
- 4 zucchini (julienned, about 7 cups (see note))
- 2 yellow squash (julienned, about 3 1/2 cups (see note))
- Salt and black pepper to taste
- 2 tablespoons fresh lemon juice (from about 1 large lemon)
- 1/2 cup grated Parmesan cheese
- 1/2 cup thinly sliced fresh basil
- 1 tablespoon minced lemon zest
At a glance
PER SERVING · TIME 29M
CAL 21%·PRO 33%
CARBS 60G57% OF CAL
7G FIBER40G OTHER13G TOTAL SUGAR
FAT 13G29% OF CAL
4G SAT10G 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
- Cook
- 14m
- Sodium
- 487mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1108mg
- Calcium
- 217mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 487MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.