Rating: 5 stars
9 Ratings
  • 5 star values: 9
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 9 Ratings

Mix zucchini noodles and regular spaghetti for a pasta recipe that's light, fresh, and filling all at once.

Domenica Marchetti
Source: Better Homes and Gardens


Credit: Blaine Moats

Recipe Summary

35 mins
6 cups


Ingredient Checklist


Instructions Checklist
  • Cook spaghetti according to package directions. Drain, reserving 1/2 cup cooking liquid. Meanwhile, in a 12-inch skillet cook and stir pancetta in hot oil 10 minutes or until crisp. Transfer to a paper towel-lined plate.

  • Add zucchini noodles and saffron to skillet. Using tongs, toss zucchini to coat with skillet drippings. Add cream; increase heat to medium-high. Cook just until boiling. Remove skillet from heat.

  • Toss spaghetti with zucchini in skillet. Sprinkle with cheese; toss again. Add enough reserved cooking liquid to reach creamy consistency. Top with pancetta and additional cheese to taste.


Crush with a mortar and pestle or place in a small resealable plastic bag and crush with a meat mallet or rolling pin.

Nutrition Facts

294 calories; fat 18g; cholesterol 38mg; saturated fat 8g; carbohydrates 25g; mono fat 4g; poly fat 1g; insoluble fiber 2g; sugars 4g; protein 9g; vitamin a 562.2IU; vitamin c 15.4mg; thiamin 0.3mg; riboflavin 0.3mg; niacin equivalents 2.4mg; vitamin b6 0.2mg; folate 89mcg; vitamin b12 0.1mcg; sodium 247mg; potassium 319mg; calcium 88mg; iron 1.5mg.