How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Spaghettini with Dried Tomatoes And Zucchini?

You need 8 ingredients. The key ingredients include: 12 ounces spaghettini cook al dente, 8 1/2 ounces sundried tomatoes cut into strips, 1 teaspoon lemon zest grated, 1 each vegetable stock cubes, and more.

Is Spaghettini with Dried Tomatoes And Zucchini suitable as pasta & noodles?

Yes, Spaghettini with Dried Tomatoes And Zucchini falls under the Pasta & Noodles category and is a great choice for this type of meal.

How do I store leftover Spaghettini with Dried Tomatoes And Zucchini?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spaghettini with Dried Tomatoes And Zucchini Recipe

Name: Spaghettini with Dried Tomatoes And Zucchini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces spaghettini cook al dente; 8 1/2 ounces sundried tomatoes cut into strips; 1 teaspoon lemon zest grated; 1 each vegetable stock cubes; 2 tablespoons olive oil, extra-virgin; 2 cloves garlic sliced; 5 small zucchini chunked; 1/4 teaspoon black pepper ground

Try this homemade Spaghettini with Dried Tomatoes And Zucchini recipe the whole family will love. Made with spaghettini cook, tomatoes, lemon zest and v…

This Spaghettini with Dried Tomatoes And Zucchini relies on simple, everyday ingredients such as spaghettini cook al dente, lemon zest grated, each vegetable stock cubes and olive oil, extra-virgin. It comes together quickly and makes 4 servings, at about 94 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Pasta & Noodles

Servings: persons

12 ounces spaghettini cook al dente
8 1/2 ounces sundried tomatoes cut into strips
1 teaspoon lemon zest grated
1 each vegetable stock cubes
2 tablespoons olive oil, extra-virgin
2 cloves garlic sliced
5 small zucchini chunked
1/4 teaspoon black pepper ground

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Quick Info

Servings
4 servings
Calories
94 kcal
Category
Pasta & Noodles

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