Zucchini Pasta with Pine Nuts

Zucchini Pasta with Pine Nuts
  • 3 tablespoons pine nuts
  • 6 ounces thin spaghetti
  • 3 tablespoons olive oil
  • 1/2 yellow onion, diced
  • 3 cloves garlic, pressed
  • 1 zucchini, thinly sliced into rounds
  • 2 tablespoons lemon juice
  • 2 teaspoons Italian seasoning
  • salt and ground black pepper to taste
  • 1/2 cup milk
  • 1/2 cup grated Parmesan cheese
  • 1 roma tomato, diced


  1. Heat a skillet over medium-high heat; cook and stir pine nuts in the hot skillet until toasted and fragrant, about 5 minutes.
  2. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. Drain and return pasta to pot to keep warm.
  3. Heat olive oil in a skillet over medium heat; saute onion and garlic until onion softens, 5 to 10 minutes. Add zucchini, lemon juice, Italian seasoning, salt, and pepper; cook and stir until zucchini is translucent, about 5 minutes.
  4. Pour milk over zucchini mixture and simmer until zucchini is softened, 5 to 10 minutes; add pasta and toss. Transfer pasta mixture to plates and top each with Parmesan cheese, pine nuts, tomato, and black pepper.

05/24/2018
Zucchini Pasta with Pine Nuts, recipe PT15M PT1H 5 455 calories

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