Lemon-Pepper Linguine with Squash

4.8
(6)
5 Reviews

Thinly sliced zucchini and summer squash bulk up this easy vegetarian pasta recipe. Saving a bit of the starchy pasta-cooking water to toss with grated cheese, herbs and bright lemon at the end is the secret to a fast, silky no-cook pasta sauce.

By
Nora Singley
Nora Singley

Nora Singley is a food stylist and recipe developer with a keen eye for detail, honed by her six years working for Martha Stewart. She has styled food for movies, commercials, cookbooks and magazines, and was culinary producer for five seasons of Moveable Feast on PBS.

EatingWell's Editorial Guidelines
Updated on April 18, 2024
Tested by
EatingWell Test Kitchen
Eating Well Bio Page
Tested by EatingWell Test Kitchen

The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters.

Meet the EatingWell Test Kitchen
Reviewed by Dietitian
Breana Lai Killeen, M.P.H., RD
A portrait of Breana Killeen, M.P.H., RD
Reviewed by Dietitian Breana Lai Killeen, M.P.H., RD

Breana Lai Killeen, M.P.H, RD, is a Chinese and Jewish chef and dietitian who has worked in all facets of the food world. She is a recipe developer, culinary nutritionist and marketing specialist with more than 15 years of experience creating editorial and digital content for top food and kitchen brands.

EatingWell's Editorial Guidelines
5327307.jpg
Prep Time:
30 mins
Total Time:
30 mins
Servings:
8
Yield:
8 servings
Nutrition Profile:
Nut-Free Healthy Aging Low-Sodium Soy-Free High-Fiber Vegetarian Egg-Free Low-Calorie
Jump to Nutrition Facts
Cook Mode (Keep screen awake)

Ingredients

  • 1 pound whole-wheat spaghetti

  • 3 tablespoons extra-virgin olive oil

  • 2 tablespoons unsalted butter

  • 1 ½ tablespoons black peppercorns, coarsely ground

  • 1 pound thin zucchini, trimmed and very thinly sliced lengthwise

  • 8 ounces thin yellow squash, trimmed and very thinly sliced lengthwise

  • 1 teaspoon kosher salt

  • 1 cup packed soft fresh herbs, such as dill, parsley, chives and/or basil, coarsely chopped

  • ½ cup finely grated Cacio de Roma or Manchego cheese, plus more for serving

  • 2 tablespoons lemon zest

  • 3 tablespoons lemon juice

Directions

  1. Bring a large pot of water to a boil over high heat. 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.

  2. 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.

  3. 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.

Originally appeared: EatingWell Magazine, May/June 2018

Nutrition Facts (per serving)

316 Calories
12g Fat
46g Carbs
11g Protein
Nutrition Facts
Servings Per Recipe 8
Serving Size 1 1/3 cups
Calories 316
% Daily Value *
Total Carbohydrate 46g 17%
Dietary Fiber 7g 24%
Total Sugars 4g
Protein 11g 22%
Total Fat 12g 15%
Saturated Fat 4g 21%
Cholesterol 13mg 4%
Vitamin A 667IU 13%
Vitamin C 22mg 25%
Folate 70mcg 17%
Sodium 287mg 12%
Calcium 50mg 4%
Iron 3mg 17%
Magnesium 94mg 22%
Potassium 515mg 11%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Related Articles

5147361.jpg
Lemony Linguine with Spring Vegetables
30 mins
3902693.jpg
Spaghetti Genovese
30 mins
3755693.jpg
Fettuccine with Shiitake Mushrooms & Basil
20 mins
7861176.jpg
Spinach & Dill Pasta Salad
15 mins
Vegan Cauliflower Alfredo
Vegan Cauliflower Alfredo
30 mins
3757909.jpg
Leek & Lemon Linguine
30 mins
Easy Pea & Spinach Carbonara
Easy Pea & Spinach Carbonara
20 mins
4538536.jpg
Green Goddess Salad with Chickpeas
15 mins
3757326.jpg
Inside-Out Lasagna
25 mins
4565004.jpg
Toaster-Oven Tostadas
15 mins
Spaghetti with Quick Meat Sauce
Spaghetti with Quick Meat Sauce
30 mins
containers
Creamy Fettuccine with Brussels Sprouts & Mushrooms
30 mins
77013.jpg
Bean & Veggie Taco Bowl
20 mins
5571634.jpg
Springtime Cacio e Pepe
25 mins
4473523.jpg
Braised Cauliflower & Squash Penne Pasta
30 mins
4548014.jpg
Mixed Greens with Lentils & Sliced Apple
10 mins