Zucchini and Arugula Linguine

with Cherry Tomatoes and Lemon Zest

  • 15 min
Under 600 calories
Vegetarian
Gluten
Nut
High in fiber
Low Sodium
This filling recipe is quick and simple. It is great to eat it the next day for lunch and can be served hot or cold without compromising on the fresh flavour.
Zucchini and aragula spaghetti

Ingredients

200 g
Linguine
1/4 cup(s)
Parmesan
1/4 cup(s)
Walnuts
1
Zucchini(s)
2
Garlic Clove(s)
190 g
Cherry Tomatoes
50 g
Arugula
1/4 cup(s)
Cooking White Wine
1/2
Lemon(s)
Nutritional facts
Serving per portion
Amount / Serving
Calories
582 kcal
Total fat
15 g
Saturated Fat
3 g
Sodium
302 mg
Total Carbohydrate
90 g
Fiber
8 g
Sugar
10 g
Proteins
22 g

Instructions

Boil water and cook pasta
1

Cook the pasta

Bring pot of salted water to a boil and cook pasta 8-10 min. Strain and reserve. Save a little cooking water for sauce.

Sauté lemon zest and garlic in olive oil
2

Prepare the ingredients Finely chop garlic. Zest the lemon.

Cut zucchini into thin strips or use grater.

Cut zucchini up into slim sticks
3

Toast walnuts

In a large dry pan, toast the walnuts over medium-high heat for about 2 minutes, stirring occasionally. Set aside in a small bowl.

Add the wine to the vegetables
4

Cook the vegetables

In the same pan over medium-high heat, add a bit of olive oil and sauté garlic and lemon zest for 1 min. Add zucchini to the pan, cook for about 2 min, then add tomatoes and cook for 2 more min. Season with salt and pepper to taste.

Mix in pasta
5

Add pasta and wine

Add wine to mix and cook until half of the liquid is absorbed (1-2 min). Mix in pasta and season with salt and pepper, to taste.

Remove pan from heat and mix in arugula. Squeeze juice of 1/2 lemon over pasta. Mix gently.

Add lemon juice
6

Finish and serve

Chop the walnuts. If pasta is too dry, add a little of the cooking water. Serve in a deep plate or a bowl and garnish with parmesan cheese and chopped walnuts.