Spaghetti with Zucchini Walnuts and Raisins
Elevate your pasta night with this delightful recipe for Spaghetti with Zucchini, Walnuts, and Raisins—a vibrant, Mediterranean-inspired dish that balances savory, nutty, and subtly sweet flavors. Perfectly al dente spaghetti is tossed with tender strands of zucchini, golden raisins plumped to perfection, and crunchy toasted walnuts, all brought together with a hint of garlic, red chili flakes, and a touch of lemon zest for brightness. Finished with a generous sprinkle of Parmesan cheese and fresh parsley, this quick and nutritious recipe is ready in just 30 minutes, making it an elegant yet easy option for weeknight dinners or casual gatherings. Whether you’re searching for a light vegetarian meal or a creative twist on classic pasta, this recipe is guaranteed to impress!
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Recipe Information
Ingredients
- 400 grams spaghetti
- 2 medium zucchini
- 75 grams walnuts
- 50 grams raisins
- 3 tablespoons olive oil
- 3 cloves garlic
- 0.5 teaspoons red chili flakes
- to taste salt
- to taste black pepper
- 50 grams Parmesan cheese
- 2 tablespoons fresh parsley
- 1 teaspoon lemon zest
Instructions
Bring a large pot of salted water to boil and cook the spaghetti according to the package instructions until al dente. Reserve 1 cup of pasta water and drain the rest.
While the pasta cooks, trim the ends of the zucchini and grate them using a box grater or spiralizer, creating thin ribbons or strands.
Heat a large skillet over medium heat and toast the walnuts for 2-3 minutes, stirring often, until fragrant. Remove from the skillet, chop roughly, and set aside.
In the same skillet, warm the olive oil over medium heat. Add garlic (minced) and sauté for 1-2 minutes until fragrant but not browned.
Stir in the red chili flakes, grated zucchini, and a pinch of salt. Cook for 5-7 minutes, stirring frequently, until the zucchini softens and releases some moisture.
Add the raisins to the skillet and toss everything together. Allow the raisins to plump slightly, about 1 minute.
Add the cooked spaghetti to the skillet, along with 1/4 cup of reserved pasta water. Toss to combine and coat the spaghetti evenly with the zucchini mixture. Add more pasta water, a little at a time, if needed.
Stir in the toasted walnuts, black pepper to taste, and adjust for salt if necessary.
Remove the skillet from heat and sprinkle the dish with grated Parmesan cheese, chopped parsley, and lemon zest. Toss one final time.
Serve immediately with extra Parmesan on the side, if desired.
Nutrition Facts
Calories |
2008 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.4 g | 142% | |
| Saturated Fat | 21.3 g | 106% | |
| Polyunsaturated Fat | 39.7 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 6435 mg | 280% | |
| Total Carbohydrate | 209.7 g | 76% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 65.7 g | ||
| Protein | 57.3 g | 115% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 696 mg | 54% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 1874 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
