Spaghetti with zucchini and lemon

Votes: 1

Time: 35 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 684, total fat 23 G., saturated fats 13 G., proteins 29 G., carbohydrates 89 G., fiber 5 G., cholesterol 56 mg, sodium 584 mg, sugar 5 G.

Spaghetti will be lighter, juicier, and more refreshing when paired with thinly sliced zucchini and lemon. Use a spiralizer to cut the zucchini into thin noodles, or look for pre-sliced zucchini in supermarkets. Sprinkle the pasta with Parmesan cheese and serve as a side dish or vegetarian main course.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

450 g spaghetti
4 tablespoons unsalted butter
1 large zucchini, cut into thin long noodles
1 tbsp grated lemon zest + 3 tbsp freshly squeezed lemon juice and lemon wedges for serving
1 tsp crushed red pepper flakes + extra for serving
1 cup grated Parmesan cheese + extra for serving

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

In a large saucepan, bring water to a boil and add salt. Cook the spaghetti according to package directions; drain, reserving 1 cup of the cooking water.
In a large skillet, melt the butter over medium-high heat. Add the zucchini noodles, lemon zest, red pepper flakes, and 1 teaspoon salt. Cook, stirring gently with tongs, until the zucchini is crisp-tender, about 2 minutes. Add the spaghetti and reserved cooking water and toss. Stir in the lemon juice and Parmesan cheese. Season with salt to taste.