This recipe should probably not take you longer to prepare than it will take me to write!
Spaghetti with Zucchini and Walnuts is vegetarian friendly and a nice light pasta dish for the summer months. It’s super easy to make, which is why it’s my go-to for a weeknight meal when I’m trying not to order out as much.
The key to making this the most easy is buying the walnuts already chopped. Found in the baking needs aisle, find these (perfectly portioned at the 1/2 cup) for this recipe!
So here’s the deets!
Spaghetti with Zucchini and Walnuts (serves 4 normal people, and 2 of me)
Ingredients
- 3/4 box of spaghetti
- 3 TBL of Olive Oil
- 1/2 Cup of Walnuts, roughly chopped
- 4 cloves garlic, thinly sliced (I just use the squeeze garlic, totally fine)
- 1 1/2 lbs small zucchini (4-5) cut into half moons
- kosher sale & black pepper
- Parmesan cheese to top it all off
1- Cook pasta, drain, and return to pot
2- Heat oil in skillet, brown walnuts stirring it for 3-4 minutes
3- Add in garlic & stir until beginning to brown (about 1 minute)
4- Add zucchini. Season with salt and pepper. Cook until tender, tossing occasionally.
5- Add everything together and top with Parmesan cheese.
Enjoy! Let me know if you like it!