Thinly sliced zucchini and summer squash bulk up this easy vegetarian pasta recipe.
Add spaghetti and cook for 2 minutes less than the package directions.
Reserve 3/4 cup of the cooking water, then drain.
Return the pasta to the pot.
Meanwhile, heat oil and butter in a large skillet over medium-high heat.
Add pepper and cook, stirring, until fragrant, about 30 seconds.
Add zucchini, squash and salt.
Cook, gently stirring occasionally, until just softened, 3 to 4 minutes.
Transfer the zucchini and squash to the pot with the pasta.
Add the reserved pasta water, herbs, cheese, lemon zest and juice.
Stir gently to combine.
Serve with more cheese, if desired.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
