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Lemon-Garlic Pasta with Zucchini and Raisins

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Lemon zest and garlic add extra kick to this delicious pasta with zucchini and raisins.

Recipe Prep Time
Prep Time
30 min
Recipe Cook Time
Cook Time
Recipe Ready Time
Ready In
30 min
Recipe Servings


12 oz. spaghetti or long pasta

1 lemon

3 tablespoons olive oil

2 tablespoons thinly sliced garlic

2 medium zucchini (12 oz.) sliced in 1/8-inch thick half-rounds, (3 cups)

1/2 cup Sun-Maid Raisins

1 cup chopped walnuts or whole pine nuts

1 teaspoon salt

Grated Parmesan cheese


Cook pasta in boiling salted water per package directions. Drain.

Remove strips of lemon peel with a vegetable peeler. Finely slice the peel into 1-inch long shreds to make about 2 tablespoons. Reserve lemon for another use.

Heat olive oil in pot used for pasta over medium heat. Add garlic and stir 1-2 minutes until garlic just starts to turn golden brown.

Add lemon peel, zucchini, raisins, nuts and salt.

Stir over medium heat until nuts are lightly toasted and zucchini is tender-crisp, 1-2 minutes.

Rinse pasta briefly with hot water if it has become sticky. Return pasta to pot and stir to combine.

Serve immediately with Parmesan cheese.


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