Photo: Whitney Ott; Styling: Claire Spollen 
Yield
Serves 4 (serving size: 2/3 cup)

How to Make It

Cook spaghetti according to package directions, omitting salt and fat. Drain. Combine pasta with parsley, olive oil, lemon rind, lemon juice, salt, and pepper; toss.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov

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Ratings & Reviews

Pretty good

JED98002
February 05, 2016
My teenager said it reminded her of lemon tea.  If I made it again I'd probably add some minced garlic.

JED98002's Review

daneanp
September 29, 2014
Light and satisfying as a side to the Eggplant & Zucchini Parmesean. Recipe calls for 1.5 TBSP of olive oil, by accident, I did 2 TBSP and it tasted oily. Added extra lemon juice to balance it out which worked great.