Fettuccine with Toasted Almonds, Zucchini, and Lemon

Fettuccine with Toasted Almonds, Zucchini and Lemon

Nathan Cyphert


  • 8 Ounces  whole-wheat fettuccine
  • 2 Tablespoons  olive oil, divided
  • 1 Teaspoon  crushed garlic
  • 1 Teaspoon  salt, divided
  • 1 Teaspoon  pepper, divided
  • zucchini, sliced
  • 6 Ounces  toasted almonds, chopped
  • 1/2  lemon
  • 1 Teaspoon  Parmesan cheese

Healthy pasta is not an easy feat, but this recipe does a pretty good job of fitting the bill. The zest of the lemon with the nutty toasted almond give this dish a subtle but complex flavor that is sure to satisfy.

Click here to see 7 Healthy Pasta Recipes That Won't Destroy Your Waistline.


Cook the pasta according to the package instructions. While the pasta is cooking, sauté the zucchini slices in 1 tablespoon of olive oil, garlic, and salt and pepper over medium-high heat until the zucchini starts to brown, about 5-7 minutes. Toss the zucchini, almonds, pasta, and remaining olive oil together. Squeeze the juice of half the lemon over the pasta. Season with salt and pepper. Serve with a little Parmesan cheese, if desired.

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