Zucchini and Lemon Spaghetti from Food: Vegetarian Home Cooking
Zucchini and Lemon Spaghetti from Food: Vegetarian Home Cooking is a lacto ovo vegetarian main course. This recipe serves 2 and costs $3.06 per serving. One portion of this dish contains about 27g of protein, 37g of fat, and a total of 743 calories. Head to the store and pick up feta cheese, olive oil, pecorino romano cheese, and a few other things to make it today. 11843 people were impressed by this recipe. From preparation to the plate, this recipe takes about 25 minutes. It is brought to you by Oh My Veggies. All things considered, we decided this recipe deserves a spoonacular score of 99%. This score is tremendous. Vegetarian Zucchini Spaghetti Tacos, Zucchini Lemon Garlic Spaghetti, and Ron’s Ultimate Spaghetti – why order spaghetti from a restaurant when it tastes like this at home are very similar to this recipe.
Servings: 2
Preparation duration: 5 minutes
Cooking duration: 20 minutes
Ingredients:
4 oz. feta cheese, crumbled (optional)
1 1/2 tsp. fresh rosemary, chopped
1 1/2 tsp. fresh sage, chopped
3 cloves garlic, finely chopped
zest of 1/2 lemon
3 tbsp. extra-virgin olive oil, plus more for drizzling
2 tbsp. grated Parmesan or Pecorino Romano cheese, plus more for serving (optional)
sea salt and black pepper, to taste
7 oz. dried spaghetti (I used whole wheat)
2 medium zucchini, thinly sliced lengthwise
Equipment:
colander
sauce pan
frying pan
Cooking instruction summary:
First cook the spaghetti (check the package for specific instructions) by bringing a large saucepan of water to a boil, adding a couple of large pinches of sea salt and then the spaghetti; it should take about 8-10 minutes to cook. Stir every so often so the strands of pasta don't stick together. When the pasta is just cooked (al dente), drain it in a colander, drizzle with a little olive oil and then mix to lightly coat the pasta and prevent the strands from sticking together. Set it aside.You can use the same saucepan to make the sauce. Pour in the 3 tablespoons of olive oil and heat over medium heat, then add the zucchini and sauté for 4-5 minutes, before adding the garlic and herbs and mixing well. Sauté for a couple more minutes, to allow all the flavors to come together and the zucchini to cook through.Return the cooked spaghetti to the pan and heat through, then mix in the cheese and lemon zest, and season with a little sea salt (you may not need much since the feta cheese is salty) and a good grind of black pepper. Serve, with a little more grated cheese sprinkled over, if you wish.
Step by step:
1. First cook the spaghetti (check the package for specific instructions) by bringing a large saucepan of water to a boil, adding a couple of large pinches of sea salt and then the spaghetti; it should take about 8-10 minutes to cook. Stir every so often so the strands of pasta don't stick together. When the pasta is just cooked (al dente), drain it in a colander, drizzle with a little olive oil and then mix to lightly coat the pasta and prevent the strands from sticking together. Set it aside.You can use the same saucepan to make the sauce.
2. Pour in the 3 tablespoons of olive oil and heat over medium heat, then add the zucchini and sauté for 4-5 minutes, before adding the garlic and herbs and mixing well. Sauté for a couple more minutes, to allow all the flavors to come together and the zucchini to cook through.Return the cooked spaghetti to the pan and heat through, then mix in the cheese and lemon zest, and season with a little sea salt (you may not need much since the feta cheese is salty) and a good grind of black pepper.
3. Serve, with a little more grated cheese sprinkled over, if you wish.
Nutrition Information:
covered percent of daily need
