Spaghetti With Zucchini, Walnuts, and Raisins

spaghetti-succhini-walnuts-raisins
Photo by Romulo Yanes
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 641 calories
    • Fat 23 g
    • Sat Fat 4 g
    • Cholesterol 5 mg
    • Sodium 387 mg
    • Protein 20 g
    • Carbohydrate 94 g
    • Sugar 20 g
    • Fiber 7 g
    • Iron 4 mg
    • Calcium 171 mg
  • July 2010

Ingredients

  1. Check 12ounces spaghetti (3⁄4 box)
  2. Check 3tablespoons olive oil
  3. Check 1/2cup walnut halves, roughly chopped
  4. Check 4cloves garlic, thinly sliced
  5. Check 1 1/2pounds small zucchini (4 to 5), cut into thin half-moons
  6. Check 3/4cup raisins
  7. Check kosher salt and black pepper
  8. Check 1/4cup grated Parmesan (1 ounce)

Directions

  1. Cook the pasta according to the package directions. Drain and return it to the pot.
  2. Meanwhile, heat the oil in a skillet over medium-high heat. Add the walnuts and cook, stirring frequently, until beginning to brown, 3 to 4 minutes.
  3. Add the garlic and cook, stirring frequently, until beginning to brown, about 1 minute.
  4. Add the zucchini and raisins and season with ½ teaspoon salt and ¼ teaspoon pepper. Cook, tossing occasionally, until the zucchini is just tender, 4 to 5 minutes.
  5. Add the zucchini mixture to the pasta and toss to combine. Sprinkle with the Parmesan before serving.