Zucchini And Lemon Spaghetti Recipe By Mary McCartney | Tasting T

Ingredients

• 7 ounces dried spaghetti
• 1½ teaspoons sea salt, divided
• 2 tablespoons plus 1 teaspoon extra-virgin olive oil, divided
• 1 tablespoon grapeseed oil
• 2 medium zucchini, halved crosswise then thinly sliced lengthwise
• 3 garlic cloves, finely chopped
• 1½ teaspoons finely chopped fresh sage
• 1½ teaspoons finely chopped fresh rosemary
• ½ cup crumbled feta cheese
• Zest of ½ lemon
• ½ teaspoon freshly ground black pepper

Optional Ingredients

• 2 tablespoons grated Parmigiano-Reggiano, plus extra for serving (optional)

Directions

1. To a large pot of boiling water set over high heat, add the spaghetti and ½ teaspoon of the salt and cook, following the package instructions, until al dente. Drain the pasta in a colander. Transfer the cooked pasta to a medium bowl and drizzle with 1 teaspoon of the olive oil.
2. In the same pot, heat the remaining 2 tablespoons of olive oil and 1 tablespoon of grapeseed oil over medium heat. Add the zucchini and cook, stirring occasionally, until it softens, about 5 minutes. Add the garlic, sage and rosemary and stir to combine. Continue to cook until the garlic is fragrant, about 2 minutes.
3. To the zucchini mixture, add the pasta. Stir to combine and cook until the pasta is heated through. Turn off the heat and stir in the Parmigiano-Reggiano (if using), the feta, lemon zest, black pepper and the remaining 1 teaspoon of salt. Sprinkle with additional Parmigiano-Reggiano (if using) and serve hot. Calories per Serving: 490; Sodium: 1,530mg; Total Carbohydrate: 37g; Fiber: 3g; Fat: 35g