Ingredients

The following ingredients have 4 Servings
  • 6 ounces uncooked spaghetti
  • 1 lb. zucchini, summer squash or combination
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons salted preserved lemons (( or juice and zest from 1 lemon + 2 tsp. salt))
  • 1/2 cup crumbled queso fresco cheese
  • 1/4 cup chopped fresh cilantro

Instruction

  • Add water to large pasta pot, bring to a boil. Add spaghetti and cook for 9 to 10 minutes, or until nearing al dente.
  • While pasta is cooking, spiralize or chop 1 lb. squash, add to pot of boiling pasta in water for last 1 to 2 minutes of cooking.
  • Drain, return everything to pot, stir in 3 Tbs. olive oil and 2 Tbs. salty preserved lemons (or juice and zest of one lemon + 2 tsp. salt).
  • Garnish with cilantro and queso fresco.