Ingredients and Weight:
- Spaghetti, 1 pound (454 grams)
- Summer squash, 1 large (about 1 pound)
- Olive oil, 1/4 cup (60 milliliters)
- Garlic, 2 cloves, minced
- Red pepper flakes, 1/4 teaspoon
- Lemon juice, 1/4 cup (60 milliliters)
- Parmesan cheese, 1/2 cup (120 grams)
- Salt and black pepper, to taste
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Cook spaghetti according to package directions.
- Meanwhile, slice summer squash into thin strips.
- Heat olive oil in a large skillet over medium heat.
- Add garlic and red pepper flakes and cook until fragrant, about 1 minute.
- Add summer squash and cook until softened and golden brown, about 5 minutes.
- Drain spaghetti and add to the skillet with the summer squash.
- Stir in lemon juice, Parmesan cheese, salt, and pepper.
- Toss to combine and serve immediately.
Nutritional Information:
- Calories: 450 per serving
- Fat: 15 grams
- Carbs: 60 grams
- Protein: 20 grams
Dish Characteristics:
- Vibrant and colorful
- Light and refreshing
- Zesty and flavorful
- Suitable for vegetarians
- Perfect for a summer meal
User Comments:
- "This dish is absolutely delicious and so easy to make! The lemon juice and Parmesan cheese really bring out the flavor of the summer squash."
- "I love how light and fresh this pasta tastes. It's the perfect meal for a warm evening."
- "I'm not usually a big fan of summer squash, but this dish converted me! It's so flavorful and satisfying."
- "This recipe is a great way to use up leftover spaghetti. It's so quick and easy, and it always turns out amazing."
- "I added some grilled shrimp to this dish for a little extra protein. It was a huge hit with my family!"
Special Precautions and Tips:
- Use a microplane grater to create the Parmesan cheese for a finer texture.
- If you don't have red pepper flakes, you can substitute with 1/4 teaspoon of cayenne pepper.
- For a vegetarian version of this dish, omit the Parmesan cheese or use nutritional yeast instead.
