For every meal, this is a delectable side dish. best when paired with chicken or pig.
| Prep Time: | 20 mins |
| Cook Time: | 25 mins |
| Total Time: | 45 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 3 tablespoons blanched almonds
- ⅓ pound dried spaghetti
- 2 tablespoons extra-virgin olive oil
- 2 zucchini, grated
- 1 clove garlic, crushed
- salt and ground black pepper to taste
- 2 teaspoons butter
- 2 tablespoons chopped fresh parsley
- 1 lemon, zested
- 1 squeeze lemon juice
Instructions
- Heat a small pan over medium heat. Add almonds and toast, about 2 minutes. Let cool slightly and roughly chop.
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
- While pasta cooks, add olive oil to a saucepan over medium heat. Add zucchini, garlic, salt, and pepper and fry until tender, 3 to 5 minutes.
- Reserve 1/4 cup of the pasta cooking water and drain. Add cooked spaghetti to the saucepan with the zucchini. Add butter, parsley, lemon zest, lemon juice, and toasted almonds and stir to coat.
Nutrition Facts
| Calories | 541 kcal |
| Carbohydrate | 64 g |
| Cholesterol | 11 mg |
| Dietary Fiber | 6 g |
| Protein | 15 g |
| Saturated Fat | 5 g |
| Sodium | 129 mg |
| Sugars | 5 g |
| Fat | 26 g |
| Unsaturated Fat | 0 g |