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Spaghetti with zucchini sauce

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Ingredients for 2 servings:

  • 2 small zucchini
  • 2 cloves garlic
  • 1 lemon(s)
  • 2 sprigs basil
  • 1 tbsp cream cheese
  • 1 handful of almonds or pine nuts
  • 30 g cheese, either goat cheese or Parmesan
  • 250 g whole wheat spaghetti
  • salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

quick, vegetarian, summer dish, light and low-fat

Cook the spaghetti in salted water according to the package instructions until al dente. Puree the zucchini, garlic, lemon zest, basil, and cream cheese. Lightly brown the nuts in a pan and, once cooled, add them to the zucchini sauce. Season with salt and pepper, adding chili, if desired, and serve over the hot spaghetti. Drizzle with a little lemon juice, top with goat cheese or Parmesan, and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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