Embrace the vibrant flavors of summer with this light and revitalizing spaghetti dish. Delicate zucchini ribbons mingle with toasted almonds, creating a symphony of textures and tastes that will leave you feeling nourished and refreshed. A perfect vegetarian delight!

Follow The Directions

01

Step

Toast the almonds: Heat a small pan over medium heat. Add the blanched almonds and toast, watching carefully, until golden brown and fragrant, about 2 minutes. Remove from heat, let cool slightly, and roughly chop. (Time: 2 minutes)

02

Step

Cook the spaghetti: Bring a large pot of lightly salted water to a rolling boil. Add the spaghetti and cook according to package directions, until al dente, about 12 minutes. (Time: 12 minutes)

03

Step

Sauté the zucchini: While the pasta is cooking, heat the olive oil in a large saucepan over medium heat. Add the grated zucchini and crushed garlic. Season with salt and pepper. Sauté until the zucchini is tender and slightly translucent, about 3 to 5 minutes. (Time: 3-5 minutes)

04

Step

Combine and finish: Reserve 1/4 cup of the pasta cooking water before draining the spaghetti. Add the cooked spaghetti to the saucepan with the zucchini. Add the butter, chopped parsley, lemon zest, lemon juice, and toasted almonds. Toss well to combine, adding a little of the reserved pasta water if needed to create a light sauce that coats the spaghetti. (Time: 2 minutes)

Adele Emmerich

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