12 ounces spaghetti
3 tablespoons olive oil
½ cup walnut halves, roughly chopped
4 cloves garlic, thinly sliced
1 ½ pounds small zucchini (4 to 5), cut into thin half-moons
¾ cup raisins
Kosher salt and black pepper
¼ cup grated Parmesan (1 ounce)
- Cook the pasta according to the package directions; drain and return it to the pot.
- Meanwhile, heat the oil in a large skillet over medium-high heat. Add the walnuts and cook, stirring frequently, until beginning to brown, 3 to 4 minutes. Add the garlic and cook, stirring frequently, until beginning to brown, about 1 minute.
- Add the zucchini and raisins to the skillet, season with ½ teaspoon salt and ¼ teaspoon pepper, and cook, tossing occasionally, until the zucchini is just tender, 4 to 5 minutes.
- Add the zucchini mixture to the pasta and toss to combine. Sprinkle with the Parmesan before serving. Serves 4.
Per Serving: 741 calories, 23g fat (4g sat), 5mg cholesterol, 387mg sodium, 20g protein, 94g carb, 7g fiber, 4mg iron, 171mg calcium
From Real Simple Magazine