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Zucchini Pasta with Pine Nuts

"Light, summery dish that can work as a main course or a side."

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

Instructions :

Prep : 10M	Cook : 2M	Ready in : 35M

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.