Lemon-Garlic Pasta with Zucchini and Raisins

Lemon zest and garlic add a fragrant bite to this quick one-pan pasta spiked with natural raisins.


  • 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
  • Directions:

    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