A simple and delicious pasta dinner featuring sautéed zucchini, garlic, and fresh herbs, perfect for a quick and healthy meal.
12 ounces dried spaghetti pasta
2 medium zucchinis, sliced into half-moons
3 tablespoons extra virgin olive oil
3 cloves garlic, minced
1/2 teaspoon red pepper flakes
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup grated Parmesan cheese
2 tablespoons fresh basil, chopped
1 tablespoon fresh parsley, chopped
1 tablespoon fresh lemon juice
Bring a large pot of salted water to a boil. Add the spaghetti pasta and cook according to package instructions until al dente, about 8-10 minutes.
While the pasta cooks, heat the olive oil in a large skillet over medium heat.
Add the minced garlic and red pepper flakes to the skillet and sauté for about 1 minute until fragrant, stirring frequently to avoid burning.
Add the sliced zucchini to the skillet. Season with salt and black pepper. Cook for 5-7 minutes, stirring occasionally, until the zucchini is tender and lightly browned.
Drain the cooked pasta, reserving 1/2 cup of the pasta cooking water.
Add the drained pasta to the skillet with the zucchini. Toss to combine.
Add the reserved pasta water and lemon juice to the skillet and stir to create a light sauce that coats the pasta and zucchini.
Remove the skillet from heat. Stir in the grated Parmesan cheese, fresh basil, and fresh parsley.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve immediately, garnished with extra Parmesan and fresh herbs if desired.