- 12 oz. spaghetti or long pasta
- 1 lemon
- 3 tablespoons olive oil
- 2 tablespoons thinly sliced garlic
- 2 medium zucchini (12 oz.) sliced in 1/8-inch thick half-rounds, (3 cups)
- 1/2 cup Sun-Maid Raisins
- 1 cup chopped walnuts or whole pine nuts
- 1 teaspoon salt
- Grated Parmesan cheese
COOK pasta in boiling salted water per package directions. Drain.
REMOVE strips of lemon peel with a vegetable peeler. Finely slice the peel into 1-inch long shreds to make about 2 tablespoons. Reserve lemon for another use.
HEAT olive oil in pot used for pasta over medium heat. Add garlic and stir 1-2 minutes until garlic just starts to turn golden brown.
ADD lemon peel, zucchini, raisins, nuts and salt.
STIR over medium heat until nuts are lightly toasted and zucchini is tender-crisp, 1-2 minutes.
RINSE pasta briefly with hot water if it has become sticky. Return pasta to pot and stir to combine. Serve immediately with Parmesan cheese.
Makes 4 servings
Per Serving: 678 Calories, 31g Fat (4g Sat Fat), 0mg Cholesterol, 583mg Sodium, 87g Carbohydrate, 7g Fiber, 19g Protein