Squash Confetti Pasta with Dill and Walnuts

1. 1

   In a large pot of boiling salted water, cook the spaghetti until al dente.

2. 2

   Drain.

3. 3

   Meanwhile, in a large nonstick skillet, heat the olive oil.

4. 4

   Add the zucchini, anchovies and garlic and cook over moderate heat, stirring, until the zucchini is tender and the anchovies have dissolved, about 5 minutes.

5. 5

   Stir in the cooked spaghetti, the lemon juice and cheese and season with salt and pepper.

6. 6

   Serve garnished with chopped dill and toasted chopped walnuts.

* Per serving · 4 servings · Values may vary.

No additional tips available.