Spaghetti and Spiralized Zucchini with Lemony Pesto

Using a large volume of spiralized zucchini in lieu of some of the spaghetti here adds flavor, texture, and color to this pasta. It also makes it a little lighter on the appetite (not to mention the calories). Using store-bought pesto embellished with a generous squeeze of Meyer lemon is an easy way to deliver flavor to this quick weekday dish.
Servings 4 servings


  • 8 ounces spaghetti
  • 2 large zucchini
  • 4 to 6 tablespoons pesto (homemade or store-bought
  • 1/2 Meyer lemon (or conventional lemon)
  • Salt and pepper to taste
  • Parmesan cheese to pass at the table


  1. Bring a large pot of generously salted water to boil. Cook the spaghetti until al dente. Just before draining, scoop out 1/4 cup of the pasta cooking water and set aside.
  2. While the pasta cooks, use the thinnest setting to spiralize the zucchini.
  3. Set a colander in the sink and drain the pasta.
  4. Immediately put the spiralized zucchini into the empty pasta cooking pot and dump the hot spaghetti on top (the heat of the pot and pasta will soften the zucchini). Toss well. Add the pasta cooking water and pesto (adjusting the amount according to taste). Add a generous squeeze of lemon juice and season to taste with salt and pepper.
  5. Serve immediately with Parmesan to pass at the table.