Almond and Zucchini Pasta Dish

This light and flavorful pasta combines the crunch of toasted almonds with the fresh taste of zucchini for a simple yet satisfying meal. It's perfect for a quick weeknight dinner that feels both wholesome and delicious.

Pro Cooking Tips

Toast the almonds lightly to bring out their nutty flavor before adding them to the pasta.
Use fresh zucchini and slice it thinly so it cooks evenly and blends well with the pasta.
Reserve some pasta water to adjust the sauce consistency if it feels too dry.

Ingredients 0/9

3 tablespoons blanched almonds 2 tablespoons extra-virgin olive oil 2 zucchini, grated 1 clove garlic, crushed salt and ground black pepper to taste 2 teaspoons butter 2 tablespoons chopped fresh parsley 1 lemon, zested 1 squeeze lemon juice

Why You'll Love This Recipe

This dish combines the crunchiness of almonds with the fresh, mild flavor of zucchini. It’s light yet filling, making it perfect for a quick weeknight meal. Plus, it’s a great way to enjoy vegetables in a tasty pasta form.

Step 1

Warm a small pan over medium heat. Toss in the almonds and toast them for about 2 minutes until they’re fragrant and lightly browned. Set them aside to cool a bit, then give them a rough chop.

Step 2

Bring a large pot of salted water to a boil. Drop in the spaghetti and cook it until it’s just tender but still has a bit of bite, around 12 minutes, stirring now and then to keep it from sticking.

Step 3

While the pasta is cooking, heat some olive oil in a saucepan over medium heat. Add the zucchini, garlic, and a pinch of salt and pepper. Cook everything together for about 3 to 5 minutes, until the zucchini softens.

Step 4

Before draining the pasta, scoop out about 1/4 cup of the cooking water and set it aside. Drain the spaghetti, then add it to the pan with the zucchini. Stir in the butter, parsley, lemon zest and juice, plus the toasted almonds. Give it all a good toss so everything gets nicely coated and the flavors come together.

207

people cooked this recipe

By Ryan Parker

Ryan shares simple recipes made for everyday cooking and easy family meals.

Serving Options

Serve this pasta with a sprinkle of freshly grated Parmesan cheese or a drizzle of extra virgin olive oil. A side salad with lemon vinaigrette or some crusty bread would complement the flavors nicely and make the meal complete.

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to two days. Reheat gently on the stove or in the microwave, adding a splash of water or olive oil to keep the pasta moist. Avoid freezing as zucchini can become watery and lose texture.