Whole Wheat Spaghetti with Lemon, Mint, and Pecans

Name: Whole Wheat Spaghetti with Lemon, Mint, and Pecans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 whole Medium Zucchini; 4 whole Servings Uncooked Whole Wheat Spaghetti (check Your Package); 2 Tablespoons Olive Oil; 3 cloves Garlic, Peeled And Minced; 1 whole Lemon; 1 cup White Wine; 1/2 cups Heavy Cream; 1 cup Chopped Fresh Herbs (Half Mint, Half Basil Is My Preference), Divided; 1/2 cups Toasted Chopped Pecans, Divided; 1/2 cups Grated Parmesan Cheese, Divided; Salt And Pepper, to taste

Servings: persons

2 whole Medium Zucchini
4 whole Servings Uncooked Whole Wheat Spaghetti (check Your Package)
2 Tablespoons Olive Oil
3 cloves Garlic, Peeled And Minced
1 whole Lemon
1 cup White Wine
1/2 cups Heavy Cream
1 cup Chopped Fresh Herbs (Half Mint, Half Basil Is My Preference), Divided
1/2 cups Toasted Chopped Pecans, Divided
1/2 cups Grated Parmesan Cheese, Divided
Salt And Pepper, to taste

1
Preheat a large pot filled with salted water to boil for the pasta, and a large skillet to medium heat for the sauce.
2
Meanwhile, scrape the zucchini into ribbons using a vegetable peelerscrape the skins too!
3
When the water boils, add the spaghetti and set a timer for 2 minutes less than the box indicates.
4
When the timer goes off, add the zucchini to the pasta during the last 2 minutes of cooking.
5
Right before draining, reserve 1 cup of pasta cooking water.
6
Drain the pasta and zucchini.
7
Meanwhile, make the sauce.
8
To the hot pan, add the olive oil and garlic.
9
Stir for 90 seconds until the garlic is fragrant but not browningturn the heat down if it starts to brown.
10
When the garlic is fragrant, zest the lemon directly over the garlic.
11
Stir for one more minute, and dump in the wine.
12
Allow the wine to reduce by half, then add the cream and half the herbs.
13
Stir for 1 minute, then add the pasta, zucchini, and half the pecans and half the Parmesan cheese.
14
Squeeze in the juice of half the lemon.
15
Cut the other half of the zested lemon into wedges for serving.
16
Toss together for 1 whole minute using tongs or two spoons.
17
Taste, and add salt and pepper to taste.
18
Serve with the remaining cheese, herbs, pecans, and lemon wedges.
19
Enjoy!

336

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 2 whole Medium Zucchini, 4 whole Servings Uncooked Whole Wheat Spaghetti (check Your Package), 2 Tablespoons Olive Oil, 3 cloves Garlic, Peeled And Minced, and more.

Yes, Whole Wheat Spaghetti with Lemon, Mint, and Pecans falls under the Pasta & Noodles category and is a great choice for this type of meal.

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

That's it — enjoy your meal!