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

You must be signed in as a member to print this content

This vibrant vegetarian pasta is perfect for summer.

Spaghetti with Zucchini and Squash

Servings

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
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