Ingredients
3tbsppine nuts
6ozthin spaghetti
3tbspolive oil
½yellow onion,diced
3clovesgarlic,pressed
1zucchini,thinly sliced into rounds
2tbsplemon juice
2tspItalian seasoning
salt and ground black pepper,to taste
½cupmilk
½cupparmesan cheese,grated
1roma tomato,diced
Preparation
Heat a skillet over medium-high heat; cook and stir pine nuts in the hot skillet for about 5 minutes until toasted and fragrant.
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water for 4 to 5 minutes, stirring occasionally until cooked through but firm to the bite. Drain and return pasta to pot to keep warm.
Heat olive oil in a skillet over medium heat; saute onion and garlic for 5 to 10 minutes until onion softens. Add zucchini, lemon juice, Italian seasoning, salt, and pepper; cook and stir for about 5 minutes until zucchini is translucent.
Pour milk over zucchini mixture and simmer for 5 to 10 minutes until zucchini is softened; add pasta and toss.
Transfer pasta mixture to plates and top each with Parmesan cheese, pine nuts, tomato, and black pepper.
