Thinly sliced zucchini and summer squash bulk up this easy vegetarian pasta recipe. Saving a bit of the starchy pasta-cooking water to toss with grated cheese, herbs and bright lemon at the end is the secret to a fast, silky no-cook pasta sauce.
Ingredients For Lemon-Pepper Linguine With Squash Recipe
1 pound Whole Wheat Spaghetti
3 tablespoon Extra virgin olive oil
2 tablespoon Unsalted butter
1.5 tablespoon Black peppercorns, coarsely ground
1 pound Thin zucchini, trimmed and very thinly sliced lengthwise
8 ounce Thin yellow squash, trimmed and very thinly sliced lengthwise
1 teaspoon Kosher salt
1 cup Packed soft fresh herbs, such as dill, parsley, chives and/or basil, coarsely chopped
0.5 cup Finely grated cacio de roma or manchego cheese, plus more for serving
2 tablespoon Lemon zest
Nutrition value
292
calories per serving
7 g Fat9 g Protein46 g Carbs4 g FiberOther
Current Totals
7 g Fat
9 g Protein
46 g Carbs
4 g Fiber
MacroNutrients
Carbs
46 g
Protein
9 g
Fiber
4 g
Fats
Fat
7 g
Vitamins & Minerals
Calcium
113 mg
Iron
2 mg
Vitamin A
120 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
43 mcg
Vitamin B12
0 mcg
Vitamin C
14 mg
Vitamin E
3 mg
Copper
0 mcg
Magnesium
47 mg
Manganese
1 mg
Phosphorus
122 mg
Selenium
3 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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