Spaghetti with Zucchini, Peas, Radishes and Mint
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
People don't often cook radishes, but they are quite delicious cooked - a little more mellow than when they are raw - and add a pretty pop of color to any dish.
Course:
Entrées
Cuisine:
American
Keyword:
Pasta, One Pot Meal, Quick and Easy, Vegetarian
Servings: 4
Calories: 597 kcal
Ingredients
- 1 pound spaghetti
- olive oil
- 1 clove garlic thinly sliced
- 12 baby zucchini sliced ¼-inch thick (about 2 cups)
- salt
- 6 to 8 radishes thinly sliced
- 1 lemon zest and juice
- 7 ounces fresh peas about 1½ cups
- ⅓ cup fresh chopped mint
- grated Parmesan cheese optional
Instructions
-
Bring a large stock pot of water to a boil. When the water is at a rolling boil, generously salt the water and add the pasta. Cook the pasta until just under al dente, according to package directions.
-
Place the olive oil and garlic in a large skillet or sauté pan and turn the skillet on to pre-heat over medium heat. Before the garlic starts to brown, add the zucchini slices and sauté until tender – about 3 to 4 minutes. Add the radishes and sauté for another minute.
-
When you have one minute left on the pasta cooking time, add the peas to the pasta pot. Drain the pasta and peas together, reserving about ½ cup of the pasta water.
-
Add the pasta and peas to the skillet and toss with the zucchini and radishes. Add a squeeze of lemon juice to taste, the lemon zest and fresh mint. Toss together with a good glug of olive oil and season with salt and freshly ground black pepper. Serve immediately.
Nutrition Facts
Spaghetti with Zucchini, Peas, Radishes and Mint
Amount Per Serving
Calories 597
Calories from Fat 36
% Daily Value*
Fat 4g6%
Sodium 31mg1%
Potassium 3150mg90%
Carbohydrates 113g38%
Fiber 13g52%
Sugar 6g7%
Protein 33g66%
Vitamin A 3420IU68%
Vitamin C 237.3mg288%
Calcium 176mg18%
Iron 7.2mg40%
* Percent Daily Values are based on a 2000 calorie diet.