Ingredients
Scale
- 8 ounces whole wheat spaghetti
- 1–2 tablespoons extra-virgin olive oil
- 3 cloves garlic (minced)
- 3–4 green onions (green tops reserved for garnish or 1 small onion, diced)
- 2 medium zucchini (cut into spiral noodles or long, thin pieces)
- 1 small apple (cored cut into spiral noodles or long, thin pieces)
- 1 tablespoon butter (optional)
- 1/3 cup grated parmesan cheese
- 1/2 lemon (juiced)
- 2/3 cup pecorino romano cheese (shaved (parmesan will work as well))
- 1 1/2 cups cherry tomatoes (sliced in half or thirds)
- 3 tablespoons fresh basil (reserve some for garnish)
- Salt and pepper to taste
Instructions
- Cook spaghetti noodles as directed.
- Add oil to a wok or large saucepan. Over medium-low heat cook onions and then add garlic until fragrant.
- Add zucchini and apples. Cook for 5-6 minutes until warmed and they start to soften.
- Drain pasta. Add butter (optional) and parmesan to noodles. Stir in zucchini mixture. Add 2 tablespoons of basil and lemon juice.
- Season with salt and pepper.
- Serve pasta on plates. Garnish with tomatoes, shaved pecorino romano cheese, green onions greens (if using), and remaining basil.
Notes
We recommend using organic ingredients if possible.
If you don’t have any fresh basil on hand, substitute 3 teaspoons dried basil.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Cuisine: Italian
