Whole Wheat Spaghetti with Lemon, Mint, and Pecans

Preheat a large pot filled with salted water to boil for the pasta, and a large skillet to medium heat for the sauce.

Meanwhile, scrape the zucchini into “ribbons” using a vegetable peeler—scrape the skins too!

When the water boils, add the spaghetti and set a timer for 2 minutes less than the box indicates. When the timer goes off, add the zucchini to the pasta during the last 2 minutes of cooking. Right before draining, reserve 1 cup of pasta cooking water. Drain the pasta and zucchini.

Meanwhile, make the sauce. To the hot pan, add the olive oil and garlic. Stir for 90 seconds until the garlic is fragrant but not browning—turn the heat down if it starts to brown. When the garlic is fragrant, zest the lemon directly over the garlic. Stir for one more minute, and dump in the wine.

Allow the wine to reduce by half, then add the cream and half the herbs. Stir for 1 minute, then add the pasta, zucchini, and half the pecans and half the Parmesan cheese.

Squeeze in the juice of half the lemon. Cut the other half of the zested lemon into wedges for serving.

Toss together for 1 whole minute using tongs or two spoons. Taste, and add salt and pepper to taste.

Serve with the remaining cheese, herbs, pecans, and lemon wedges.

Enjoy!