Whole Wheat Spaghetti with Zucchini Sauce
Elevate your weeknight dinners with this Whole Wheat Spaghetti with Zucchini Sauce—a healthier twist on classic pasta dishes that's as nutritious as it is indulgent. Featuring tender whole wheat spaghetti coated in a creamy, basil-infused zucchini sauce, this recipe is bursting with fresh, vibrant flavors. Sautéed garlic and onion form a fragrant base, while Parmesan cheese, a splash of heavy cream, and a hint of lemon juice add richness and brightness. Perfectly balanced with a touch of red pepper flakes for subtle heat, this dish comes together in just 40 minutes, making it an ideal choice for busy evenings. Serve with a sprinkle of additional Parmesan and fresh basil for a wholesome, elegant meal that highlights seasonal zucchini. Keywords: whole wheat spaghetti, zucchini sauce, healthy pasta recipe, vegetarian dinner, creamy zucchini pasta.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 ounces whole wheat spaghetti
- 3 medium zucchini
- 2 tablespoons olive oil
- 3 cloves garlic
- 1 small yellow onion
- 1 cup vegetable broth
- 0.25 cup heavy cream
- 0.5 cup Parmesan cheese
- 0.25 cup fresh basil leaves
- 1 tablespoon lemon juice
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon red pepper flakes
- 4 quarts water
Instructions
Bring 4 quarts of water to a boil in a large pot. Add a pinch of salt, then cook the whole wheat spaghetti according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
While the pasta is cooking, slice the zucchini into thin rounds and finely chop the onion and garlic.
Heat olive oil in a large skillet over medium heat. Add the garlic and onion, sautéing for 2-3 minutes until fragrant and softened.
Add the sliced zucchini to the skillet, cooking for 5-7 minutes or until the zucchini starts to soften and turn lightly golden.
Pour in the vegetable broth and bring the mixture to a simmer. Cook for 3-4 minutes to allow the flavors to meld.
Transfer the zucchini mixture to a blender or food processor with the heavy cream, Parmesan cheese, fresh basil leaves, lemon juice, salt, black pepper, and red pepper flakes. Blend until smooth and creamy.
Return the sauce to the skillet over low heat. If the sauce is too thick, stir in a tablespoon or two of reserved pasta water until it reaches your desired consistency.
Add the cooked spaghetti to the skillet with the zucchini sauce, tossing gently to coat the pasta evenly.
Taste and adjust the seasoning as needed. Serve warm, garnished with additional Parmesan cheese and fresh basil if desired.
Nutrition Facts
Calories |
1415 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.1 g | 87% | |
| Saturated Fat | 26.5 g | 132% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 104 mg | 35% | |
| Sodium | 7801 mg | 339% | |
| Total Carbohydrate | 161.5 g | 59% | |
| Dietary Fiber | 24.8 g | 89% | |
| Total Sugars | 51.0 g | ||
| Protein | 46.0 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 888 mg | 68% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 2428 mg | 52% | |
*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.
