![](https://cdn.statically.io/img/www.allrecipes.com/thmb/N2ufR7-hOxHBz0BU3B0FaIBl2yY=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/412219-2f933913cd18416f862ffb4d37c0ef14.jpg)
Ingredients
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3 tablespoons blanched almonds
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⅓ pound dried spaghetti
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2 tablespoons extra-virgin olive oil
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2 zucchini, grated
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1 clove garlic, crushed
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salt and ground black pepper to taste
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2 teaspoons butter
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2 tablespoons chopped fresh parsley
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1 lemon, zested
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1 squeeze lemon juice
Directions
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Heat a small pan over medium heat. Add almonds and toast, about 2 minutes. Let cool slightly and roughly chop.
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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.
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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.
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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 (per serving)
541 | Calories |
26g | Fat |
64g | Carbs |
15g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 2 | |
Calories 541 | |
% Daily Value * | |
Total Fat 26g | 33% |
Saturated Fat 5g | 26% |
Cholesterol 11mg | 4% |
Sodium 129mg | 6% |
Total Carbohydrate 64g | 23% |
Dietary Fiber 6g | 20% |
Total Sugars 5g | |
Protein 15g | 29% |
Vitamin C 29mg | 32% |
Calcium 74mg | 6% |
Iron 4mg | 21% |
Potassium 605mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.