Jeff's Spaghetti with Zucchini

Elevate your pasta night with Jeff's Spaghetti with Zucchini, a vibrant and refreshing dish bursting with Mediterranean flair. This quick and easy recipe marries tender spaghetti with sautéed zucchini ribbons, luscious olive oil, and a fragrant combination of garlic, red chili flakes, and fresh lemon juice. Finished with a generous sprinkle of Parmesan cheese, zesty lemon zest, and fresh parsley, this dish delivers the perfect balance of creamy, tangy, and spicy flavors. Ideal for busy weeknights, it comes together in just 30 minutes and pairs beautifully with a crisp green salad or crusty bread. Whether you're exploring new vegetarian pasta recipes or seeking a fresh twist on spaghetti, this zucchini pasta recipe is sure to impress with its simplicity and bold flavors.

Nutriscore Rating: 61/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

Ingredients

• 300 grams spaghetti
• 2 medium zucchini
• 3 tablespoons olive oil
• 3 cloves garlic cloves
• 0.5 teaspoons red chili flakes
• 1 medium lemon
• 50 grams Parmesan cheese
• 2 tablespoons fresh parsley
• 1 to taste salt
• 1 to taste black pepper
• 120 milliliters pasta water

Directions

Step 1

Bring a large pot of salted water to a boil and cook the spaghetti according to the package directions until al dente. Reserve 120 milliliters (about 1/2 cup) of pasta water before draining.

Step 2

While the pasta is cooking, trim the ends of the zucchinis and use a grater or knife to cut them into thin ribbons or matchsticks.

Step 3

Mince the garlic cloves finely and set aside.

Step 4

Heat 3 tablespoons of olive oil in a large skillet over medium heat.

Step 5

Add the minced garlic to the skillet and sauté for 1-2 minutes until fragrant, being careful not to burn it.

Step 6

Stir in the red chili flakes and cook for an additional 30 seconds.

Step 7

Add the zucchini ribbons to the skillet and sauté for 4-5 minutes, stirring frequently, until they are tender but still slightly crisp.

Step 8

Zest the lemon and set the zest aside. Then slice the lemon in half and squeeze its juice into the pan with the zucchini. Stir to combine.

Step 9

Season the zucchini mixture with salt and black pepper to taste.

Step 10

Add the cooked spaghetti directly to the skillet and toss to combine everything thoroughly. If the mixture seems dry, add the reserved pasta water a little at a time until desired consistency is reached.

Step 11

Stir in the grated Parmesan cheese and lemon zest, mixing until evenly distributed.

Step 12

Remove from heat and garnish with fresh parsley before serving.

Step 13

Serve immediately, optionally garnished with additional Parmesan cheese or red chili flakes for extra flavor.

Nutrition Facts

Serving size	(986.8g)

Amount per serving	% Daily Value*
Calories	1230.6

Total Fat 60.6g	0%
Saturated Fat 16.4g	0%
Polyunsaturated Fat 4.3g
Cholesterol 44.5mg	0%
Sodium 6423.2mg	0%
Total Carbohydrate 135.1g	0%
Dietary Fiber 11.4g	0%
Total Sugars 31.6g
Protein 39.1g	0%

Vitamin D 0IU	0%
Calcium 590.0mg	0%
Iron 8.0mg	0%
Potassium 1204.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.9%

Protein: 12.6%

Carbs: 43.5%