My sisters and I grew up with grandparents who had huge gardens! They may not have been as big as my childhood memories make them seem, but my sisters and I helped harvest more goodies than you can imagine. We learned to dig potatoes and peanuts, how to pick okra and how to shuck corn, and of course we learned how to snap beans. I remember sitting outside in the summer and eating fresh watermelon (with salt, of course). I think that’s one of the reasons that I’ve developed such a nostalgia about growing anything that I can manage, and I love using those things in my kitchen. The fresh zucchini and basil in this dish are so summery tasting! I wish I could say that I grew the dill. Our Mammaw often had dill growing in her back flower beds, and it smelled better than any flower. Good food is a source of such good memories – and this is definitely good food! ~Tracy
2 T. extra virgin olive oil
Zest from 1 lemon
½ c. finely chopped white or yellow onion
2 c. zucchini, quartered and thinly sliced
2 large garlic cloves, minced
1 ½ tsp. salt
2 T. finely chopped capers
½ tsp. red pepper flakes
1 lb. spaghetti noodles
3 T. finely chopped fresh dill
3 T. finely chopped fresh basil
2 T. freshly squeezed lemon juice
½ c. fresh grated parmesan
½ c. crumbled feta cheese
1 c. reserved hot pasta water from spaghetti
Cook spaghetti in large pot, with salted water, according to package directions.
While spaghetti is cooking, heat olive oil in large, high-sided skillet. Saute onion and zucchini until zucchini begins to soften and onion begins to become translucent. Add garlic, red pepper flakes, and capers, continuing to simmer on low for another minute or two.
Add cooked and drained spaghetti to the pan with the zucchini. Add in lemon juice, lemon zest, dill, and basil. Toss the entire mixture with the spaghetti to combine. Add in ½ c. of the reserved pasta water and stir (you can gradually add a little at a time before serving if pasta appears too dry). Remove from heat and allow to sit for two to three minutes to begin the cooling process. Then toss in both the parmesan and feta cheese.
Serve immediately with grilled chicken or enjoy as a tasty meatless pasta dish.
This recipe makes 8 servings at 9 points per serving on all three WW plans.
Lemon Zucchini Pasta
Ingredients
- 2 T. extra virgin olive oil
- Zest from 1 lemon
- ½ c. finely chopped white or yellow onion
- 2 c. zucchini, quartered and thinly sliced
- 2 large garlic cloves, minced
- 1 ½ tsp. salt
- 2 T. finely chopped capers
- ½ tsp. red pepper flakes
- 1 lb. spaghetti noodles
- 3 T. finely chopped fresh dill
- 3 T. finely chopped fresh basil
- 2 T. freshly squeezed lemon juice
- ½ c. fresh grated parmesan
- ½ c. crumbled feta cheese
- 1 c. reserved hot pasta water from spaghetti
Instructions
- Cook spaghetti in large pot, with salted water, according to package directions.
- While spaghetti is cooking, heat olive oil in large, high-sided skillet. Saute onion and zucchini until zucchini begins to soften and onion begins to become translucent. Add garlic, red pepper flakes, and capers, continuing to simmer on low for another minute or two.
- Add cooked and drained spaghetti to the pan with the zucchini. Add in lemon juice, lemon zest, dill, and basil. Toss the entire mixture with the spaghetti to combine. Add in ½ c. of the reserved pasta water and stir (you can gradually add a little at a time before serving if pasta appears too dry). Remove from heat and allow to sit for two to three minutes to begin the cooling process. Then toss in both the parmesan and feta cheese.
- Serve immediately with grilled chicken or enjoy as a tasty meatless pasta dish.
- This recipe makes 8 servings at 9 points per serving on all three WW plans.
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