Spaghetti with Zucchini and Squash

Name: Spaghetti with Zucchini and Squash
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 8
Ingredients: Kosher salt; 1 pound pasta, such as Spaghetti Chitarra or Vermicelli Lunghi; 2 tablespoons olive oil (plus more for serving); 1/2 teaspoon red pepper flakes; 2 cloves garlic (smashed and sliced); 2 shallots (sliced); 2 zucchini (about 1 pound, cut into long, thin strands); 1 yellow squash (about 8 ounces, cut into long, thin strands); 1 teaspoon lemon zest plus 1 tablespoon lemon juice; 3 cups baby arugula; 1 cup grated ricotta salata

10 MINPrep Time

10 MINCook Time

8Servings

by Giada De Laurentiis

Beginner

Photo Credit: Elizabeth Newman

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This vibrant vegetarian pasta is perfect for summer.

Spaghetti with Zucchini and Squash

Servings

8

Prep Time

10 minutes

Cook Time

10 minutes

Image of Spaghetti with Zucchini and Squash

Ingredients

Kosher salt
1 pound pasta, such as Spaghetti Chitarra or Vermicelli Lunghi

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2 tablespoons olive oil (plus more for serving)
1/2 teaspoon red pepper flakes
2 cloves garlic (smashed and sliced)
2 shallots (sliced)
2 zucchini (about 1 pound, cut into long, thin strands)
1 yellow squash (about 8 ounces, cut into long, thin strands)
1 teaspoon lemon zest plus 1 tablespoon lemon juice
3 cups baby arugula
1 cup grated ricotta salata

Instructions

This recipe originally appeared on Giada Entertains: Family-Style Sunday Dinner.
Bring a large pot of water to a boil, season well with salt. Add the pasta and stir to prevent sticking.
Meanwhile, heat a large skillet over medium-high heat. Add the oil, pepper flakes, garlic, shallots and 1/2 teaspoon salt. Cook, stirring often, for 2 minutes. Add the zucchini and yellow squash and season with 1 teaspoon salt. Toss well to coat in the flavors and cook another 3 minutes.
Using a pair of tongs, check the pasta. If it is just under al dente, it is ready to transfer. Using the tongs or a pasta fork, transfer the pasta from the water directly to the skillet with the squash and toss well to coat. Add the lemon zest and juice and 1/2 cup of the pasta water and toss well. Sprinkle with the arugula and toss to wilt slightly. Finish with the ricotta salata and a drizzle of olive oil before serving.

Nutrition

Nutrition Serving Size: 8
per serving: Calories; 329

Amount/Serving % Daily Value

Carbs: 55 grams
Protein: 11 grams
Fat: 8 grams
Saturated Fat: 3 grams
Cholestrol: 15 milligrams
Sodium: 495 milligrams
Fiber: 4 grams
Sugar: 4 grams

nut free

vegetarian

2 comments

LydiaDi - Jul 25

Thanks Giada for this delicious recipe! It is so good!! I didn’t know what to use to get long thin zucchini strands so I used a vegetable peeler. It turned out great! 😋
Beth Aldaher - Jun 09

This was delicious!! I added fresh basil at the end. So tasty