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Garlic zucchini canned lentil spaghetti without tomatoes in two bowls with lemon and optional parsley.
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Garlic Zucchini Canned Lentil Spaghetti Without Tomatoes

Golden-edged zucchini half-moons, tender lentils and lemon make garlic zucchini canned lentil spaghetti without tomatoes a useful small-batch pasta dinner. The oil carries the sliced garlic, while a little reserved pasta water helps the coating reach the strands. There is enough moisture to bring the ingredients together without a deep sauce.
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Prep Time 12 minutes
Cook Time 25 minutes
Total Time 37 minutes
Servings: 1 batch (approximately 2–3 servings)
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 6 ounces dry spaghetti
  • 1 medium zucchini, sliced into thin half-moons
  • 1 can (15 ounces) cooked lentils, rinsed and drained
  • 2 tablespoons olive oil
  • 2 garlic cloves, thinly sliced
  • 1/4 teaspoon chili flakes, optional
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1/3 cup pasta cooking water add gradually as needed; reserve 1/2 cup before draining
  • Salt and pepper

Equipment

  • pasta pot
  • Colander
  • wide skillet
  • broad spoon or tongs
  • knife
  • cutting board
  • Fine grater
  • Small bowl
  • measuring utensils

Method
 

Instructions
  1. Start the pasta pot. Bring water to a boil, salt it to your preference and add the dry spaghetti. Stir to separate the strands, then cook according to the package, beginning to check near its suggested time. The pasta should be tender with a little bite rather than limp.
  2. Brown the zucchini while pasta cooks. Warm the oil in the wide skillet over medium-high heat. Spread the half-moons broadly and cook for about 3–4 minutes, turning to color some surfaces. Let pieces rest against the pan between turns. If the skillet is crowded, allow more time for moisture to evaporate.
  3. Add the short-cooking aromatics. Reduce the heat. Stir in the sliced garlic and optional chili flakes for about 30 seconds. The garlic should smell aromatic without turning dark. If it colors quickly, take the skillet briefly off the burner to moderate the heat.
  4. Warm the lentils gently. Fold in the drained cooked lentils and let them heat with the zucchini. Use broad lifts so the lentils remain recognizable. Keep the heat moderate and avoid cooking the mixture dry while the pasta finishes.
  5. Reserve water, then drain. Scoop out 1/2 cup of the hot pasta cooking water before draining the spaghetti. Keep the reserved liquid beside the skillet. Do not rinse the cooked spaghetti; transfer it directly toward the final combination.
  6. Make the light coating. Add the spaghetti to the skillet with part of the listed 1/3 cup of pasta water. Lift and fold the strands gently, adding the remaining allowance as needed. The liquid should help carry lentils among the strands without collecting in a deep pool. Use a little extra from the reserve only if the pan is still dry.
  7. Finish with lemon. Remove from the heat and fold in the teaspoon of zest and tablespoon of juice. Taste before adding salt and pepper. Divide spaghetti between the bowls, then spoon any lentils and zucchini left in the skillet over the portions.

Notes

  • Yield and timing: One batch makes 2 fuller portions or 3 smaller servings. Allow about 10–12 minutes to prepare and 15–25 minutes to cook, depending on the pasta and time needed to boil water.
  • Water: Reserve ½ cup of pasta cooking water before draining. Use up to ⅓ cup gradually for the coating and add a little more from the reserve only if still dry; the full reserve is not an automatic addition.
  • Texture: Cut zucchini into ¼-inch half-moons and brown before adding sliced garlic. Use cooked canned lentils, fold gently, and add zest and juice off heat. Parsley is an optional garnish.
  • Leftovers: Refrigerate in shallow containers within 2 hours, or 1 hour above 90°F (32°C), at 40°F (4°C) or below. Use within 3–4 days and reheat to 165°F (74°C). FoodSafety.gov storage guidance.