Zucchini Linguine
Zucchini Linguine- this easy vegetarian dinner is made with linguine and spiralized zucchini noodles for a meal that's delicious and filling for the whole family!
Servings: 2 servings
Ingredients
- ⅓ pound dried linguine noodles
- 2 summer squash I used one yellow crookneck squash and one zucchini squash
- 1 tablespoon olive oil
- ¼ cup fresh mint Large handful - ends up being about 1/4 cup packed - thinly sliced
- Juice and zest from one lemon
- ¼ cup parmesan cheese freshly grated - fresh tastes a lot better and melts into the dish better than already grated parmesan
Instructions
- Cook the pasta according to package instructions. I like the lightly oil and generously salt my water. Once done, reserve 2/3 cup of the cooking water and drain the pasta.
- Slice or spiralize your squash.
- In a large skillet over medium heat, add in your olive oil and let get hot. Add in the squash and cook to your desired doneness. I like mine almost still raw but heated all of the way through which takes about 3-4 minutes. You can also cook the squash longer, about 8 minutes, until it's softer and cooked through a bit better.
- Turn the heat to low and add in the mint slices, lemon zest, lemon juice, drained pasta, and 1/2 cup of the cooking water (the other 1/3 cup is just in case you think it needs a bit more). Toss until combined.
- Divide the pasta among 2 plates and grate on the parmesan to each dish.
- Salt and pepper to taste and then ENJOY!!
Nutrition
Calories: 427kcal | Carbohydrates: 64g | Protein: 17g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 9mg | Sodium: 211mg | Potassium: 726mg | Fiber: 5g | Sugar: 6g | Vitamin A: 729IU | Vitamin C: 35mg | Calcium: 207mg | Iron: 2mg
