Spaghetti Tossed with Zucchini and Almonds

Ingredients

• 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

Step 1

Toast the almonds in a small pan over medium heat. It should take about 2 minutes—just keep an eye on them so they don’t burn. Once toasted, let them cool a bit and then give them a rough chop.

Step 2

Bring a large pot of salted water to a boil. Cook the spaghetti until it’s just tender but still has a little bite, which usually takes around 12 minutes. Remember to stir it now and then so it doesn’t stick.

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 until the zucchini is soft, about 3 to 5 minutes.

Step 4

Before draining the pasta, scoop out about a quarter cup of the cooking water and set it aside. Drain the spaghetti and toss it into the pan with the zucchini. Then stir in the butter, parsley, lemon zest, lemon juice, and the toasted almonds. Give everything a good mix so the flavors come together nicely. If it seems a bit dry, add a splash of the reserved pasta water to loosen it up.