Lemon rosemary pasta is one of my favorite vegan recipes; it’s fun, filling, and incredibly flavorful. The bright-green zucchini and beautiful, yellow spaghetti squash make for a visual treat that promises a healthy, hearty meal. You eat with your eyes first, as they say, and this vibrant dish provides a feast for the senses.
When I first discovered spaghetti squash, I was intimidated by the big, yellow fruit (yes, squash are actually fruits) in the produce section. My instinct told me this ingredient would be complicated, difficult, and time-consuming to prepare. But the truth is creating “pasta” out of this squash is as easy as it is nutritious.
What You’ll Need (and Why You’ll Need It)
According to NutritionData, spaghetti squash is rich in Niacin, Vitamin B6, Potassium, fiber, and Vitamin C. Zucchini, which is also a member of the squash family, contains many of the same vitamins and minerals and is known to promote weight loss.
Here’s what you’ll need:
- 1 large spaghetti squash
- 3 zucchini, sliced lengthwise
- 4 garlic cloves, chopped
- 2 teaspoons rosemary, chopped
- 1 teaspoon dried sage
- 3 lemons’ worth zest and juice
- 3 tablespoons olive oil
- 1 teaspoon fresh parsley, chopped
- salt and pepper to taste
How to Make It
For the Spaghetti Squash
Preheat the oven to 375 degrees Fahrenheit. Cut the squash in half with a sharp knife and scoop out the seeds from each half. Place each half, face down, inside a baking dish. Add enough water to fill the dish one half-inch up the sides. Bake until tender, which should take approximately 40 minutes. Remove your squash from the oven and rake a fork gently across it to create your “spaghetti.”
For the Zucchini
Preheat a large skillet to medium-high heat. Place your olive oil in the pan, add the sliced zucchini, and saute for about 10 minutes—stirring often. Toss in the garlic and herbs and cook for about 5 more minutes. Then, add your “spaghetti,” lemon juice, lemon zest, fresh parsley, salt, and pepper.
I like serving this “pasta” dish family-style around the dinner table so everyone can help themselves to as much as they’d like. A fresh garden salad or a bowl of soup are great side dishes to complement this recipe.
Leftovers of this dish keep best if they are frozen, so place any remaining “pasta” in individual, freezer-safe containers for a quick and easy meal any night of the week.
Feeling ambitious? Follow my lead and grind up some cashews into a coarse powder; you can use it as a protein-packed topping for this recipe. The nuts emulate the comforting feel of parmesan cheese while keeping the meal vegan. If you eat dairy, authentic parmesan cheese also goes nicely with this dish. If you don’t need to keep this dish gluten-free, you can easily swap out the spaghetti squash for a more traditional pasta.
Whereas spaghetti squash is best in the winter, zucchini thrives in the summer. So feel free to omit either ingredient while doubling the other to make a recipe that is completely seasonal.
Images sources: Laurie Fanelli
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