Squash Confetti Pasta with Dill and Walnuts

• 1/2 pound spaghetti
• 2 tablespoons extra-virgin olive oil
• 3 medium zucchini, grated on the large holes of a box grater and squeezed dry
• 3 anchovies packed in oil, drained
• 3 garlic cloves, thinly sliced
• 1 tablespoon fresh lemon juice
• 1/2 cup freshly grated Parmigiano-Reggiano cheese
• Kosher salt
• Pepper
• Chopped dill and toasted chopped walnuts, for garnish

1. In a large pot of boiling salted water, cook the spaghetti until al dente.
2. Drain.
3. Meanwhile, in a large nonstick skillet, heat the olive oil.
4. Add the zucchini, anchovies and garlic and cook over moderate heat, stirring, until the zucchini is tender and the anchovies have dissolved, about 5 minutes.
5. Stir in the cooked spaghetti, the lemon juice and cheese and season with salt and pepper.
6. Serve garnished with chopped dill and toasted chopped walnuts.

spaghetti, extravirgin olive oil, zucchini, anchovies, garlic, lemon juice, cheese, kosher salt, pepper, dill

Taken from www.foodandwine.com/recipes/squash-confetti-pasta-dill-and-walnuts (may not work)