Zucchini Pasta with Pine Nuts

Yield

2 servings

10

25

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

Heat a skillet over medium-high heat; cook and stir pine nuts in the hot skillet until toasted and fragrant, about 5 minutes.

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.

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.

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.

Calories: 650 kcal

Carbohydrates: 61.5 g

Cholesterol: 22 mg

Fat: 35.6 g

Fiber: 4.4 g

Protein: 25.1 g

Sodium: 820 mg