Lemon-Pepper Linguine With Squash Recipe
Recipe By EatingWell
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.
4.8
12 Rating -
Rate
Vegdiet
45minstotal
45m.total
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Lemon-Pepper Linguine With Squash Recipe
- 0.13 pound Whole Wheat Spaghetti
- 0.38 tablespoon Extra virgin olive oil
- 1/4 tablespoon Unsalted butter
- 0.19 tablespoon Black peppercorns, coarsely ground
- 0.13 pound Thin zucchini, trimmed and very thinly sliced lengthwise
- 1 ounce Thin yellow squash, trimmed and very thinly sliced lengthwise
- 0.13 teaspoon Kosher salt
- 0.13 cup Packed soft fresh herbs, such as dill, parsley, chives and/or basil, coarsely chopped
- 0.06 cup Finely grated cacio de roma or manchego cheese, plus more for serving
- 1/4 tablespoon Lemon zest
Nutrition
value
value
292
calories per serving
7 g Fat9 g Protein46 g Carbs4 g FiberOther
Current Totals
- Fat7g
- Protein9g
- Carbs46g
- Fiber4g
MacroNutrients
- Carbs46g
- Protein9g
- Fiber4g
Fats
- Fat7g
Vitamins & Minerals
- Calcium113mg
- Iron2mg
- Vitamin A120mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B31mg
- Vitamin B6< 1mg
- Vitamin B943mcg
- Vitamin B120mcg
- Vitamin C14mg
- Vitamin E3mg
- Copper< 1mcg
- Magnesium47mg
- Manganese< 1mg
- Phosphorus122mg
- Selenium3mcg
- Zinc1mg
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
Recipe By EatingWell