Squash Confetti Pasta with Dill and Walnuts

Grated zucchini sautéed with anchovies and garlic makes an excellent, quick sauce for cooked spaghetti.

  • Total Time:
  • Servings: 4

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  • 1/2 pound spaghetti
  • 2 tablespoons extra-virgin olive oil
  • 3 medium zucchini, grated on the large holes of a box grater and squeezed dry
  • 3 anchovies packed in oil, drained
  • 3 garlic cloves, thinly sliced
  • 1 tablespoon fresh lemon juice
  • 1/2 cup freshly grated Parmigiano-Reggiano cheese
  • Kosher salt
  • Pepper
  • Chopped dill and toasted chopped walnuts, for garnish

How to make this recipe

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

  2. Meanwhile, in a large nonstick skillet, heat the olive oil. 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. Stir in the cooked spaghetti, the lemon juice and cheese and season with salt and pepper. Serve garnished with chopped dill and toasted chopped walnuts.

Contributed By Photo © Nicole Franzen Published July 2015

1036315 recipes/squash-confetti-pasta-dill-and-walnuts 2015-06-18T15:38:21+00:00 Kay Chun weeknight-dinner|4|fast|pasta-and-noodles|healthy|staff-favorite|summer july-2015 recipes,squash-confetti-pasta-dill-and-walnuts 1036315

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