Zucchini Pasta with Pine Nuts

Ingredients

• 3 tablespoons pine nuts
• 6 ounces thin spaghetti
• 3 tablespoons olive oil
• 1/2 yellow onion, diced
• 3 cloves garlic, pressed
• 1 zucchini, thinly sliced into rounds
• 2 tablespoons lemon juice
• 2 teaspoons Italian seasoning
• Salt and ground black pepper to taste
• 1/2 cup milk
• 1/2 cup grated Parmesan cheese
• 1 roma tomato, diced

Directions

Heat a skillet over medium-high heat; cook and stir pine nuts in the hot skillet until toasted and fragrant, about 5 minutes.

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. Drain and return pasta to pot to keep warm.

Heat olive oil in a skillet over medium heat; saute onion and garlic until onion softens, 5 to 10 minutes. Add zucchini, lemon juice, Italian seasoning, salt, and pepper; cook and stir until zucchini is translucent, about 5 minutes.

Pour milk over zucchini mixture and simmer until zucchini is softened, 5 to 10 minutes; add pasta and toss. Transfer pasta mixture to plates and top each with Parmesan cheese, pine nuts, tomato, and black pepper.