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Spaghetti with Zucchini & Lemon

adapted from Moosewood Restaurant Cooks at Home

This makes a large amount, good for 6 servings. Halve recipe for 2-3 adults.


1 pound spaghetti or linguini

olive oil

2 garlic cloves or 4 garlic scapes, minced

2-3 large or 4-5 baby zucchini or summer squash, thinly sliced

juice of 1 lemon

1 small bunch basil

1-2 c. grated Pecorino cheese (3-6 ounces)

dash of sea salt

fresh ground black pepper

Optional additions: thinly sliced green or red pepper, swiss chard, or mushrooms


Cook pasta according to package directions. While pasta cooks, heat oil in large skillet. Add garlic, squash or zucchini, and any optional additions. Saute on medium-high heat until tender. Add lemon juice, basil, salt, and pepper and remove from heat. When pasta is done, drain and place in large serving bowl. Dress with olive oil. Add 1 c. cheese and some black pepper and toss. Top with zucchini mixture and serve. Offer more cheese at table if desired.           Serves 6

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