{20-minute} Parmesan-Lemon Zucchini & Summer Squash Spaghetti

Prep Time 20 minutes
Total Time 20 minutes
Servings 4 -6
Author Chelsea


  • 1 package (16 ounces) spaghetti
  • 1/2 cup olive oil
  • 1/2 teaspoon minced garlic
  • 5 cups assorted zucchini and summer squash
  • 1/3 cup pine nuts optional
  • 2/3 cup freshly grated Parmesan cheese
  • 2/3 cup plain breadcrumbs
  • 2-3 tablespoons freshly squeezed lemon juice
  • Salt and pepper
  • Optional: fresh or dried parsley


  1. Prepare the spaghetti according to package directions and cook all the way through. Drain when the noodles are done cooking and return the noodles to the pot.
  2. Chop up the zucchini and summer squash (measure out 5 cups after cutting) by cutting the squashes into coins and then lengthwise and width-wise through the coins.
  3. Place the pine nuts in the pan without any oil over medium heat. Lightly toast by stirring until lightly brown. They will burn easily so watch carefully.
  4. Next, combine the olive oil and garlic in a large saucepan over medium-low heat. Stir until fragrant.
  5. Add the chopped squash and zucchini to the olive oil mixture. Stir until they are tender.
  6. Add in the Parmesan cheese and breadcrumbs. Season generously (or to taste) with salt and pepper. Stir until well combined.
  7. Add the zucchini and squash mixture to the drained spaghetti. Add in the lemon juice, salt and pepper to taste, and the previously toasted pine nuts. Stir until combined.
  8. Tongs work best for tossing the ingredients together.
  9. Enjoy immediately.