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Fettuccine with Toasted Almonds, Zucchini, and Lemon

Fettuccine with Toasted Almonds, Zucchini and Lemon
Nathan Cyphert

Fettuccine with Toasted Almonds, Zucchini and Lemon

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.

Ready in
25 Minutes
Calories Per Serving


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


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.