Zucchini Lemon Pasta
Ingredients
The sauce
-
3
tbsp
garlic herb butter
-
2
tbsp
olive oil
-
5
large
shallots, diced
-
5
cloves
garlic, minced
-
2
medium
zucchinis, julienned
-
1 ½
tbsp
nutritional yeast
-
1
tsp
salt
-
1
tsp
cracked black pepper
-
1
tsp
minced onion flakes
-
½
tsp
chili flakes
-
1 ½
juices of
lemons
-
1
zest of
lemon
-
½
cup
heavy cream
-
½
cup
parmesan cheese, grated
The pasta
Garnish
Instructions
- Melt the garlic herb butter and olive oil in a large pan over medium-high heat.
- Add shallots and garlic once it begins to bubble, cooking for 3-5 minutes until fragrant.
- Add the julienned zucchini, nutritional yeast, salt, cracked black pepper, minced onion flakes, and chili flakes, cooking for another 4-5 minutes.
- Stir in the lemon juice and zest, cooking for an additional 1-2 minutes.
- Pour in the heavy cream, stirring and bringing the mixture to a light boil.
- Add the parmesan cheese, stirring constantly to ensure even melting.
- Allow the sauce to reduce and thicken for 5 minutes.
- Prepare the Spaghettini pasta according to package instructions, then rinse and strain.
- Transfer the pasta into the pan with the sauce, mixing thoroughly to combine.
- Serve the pasta with fresh parsley and enjoy!
Nutrition Facts (estimated)
Servings
4
Calories
652
Total fat
11.9g
Total carbohydrates
119.3g
Total protein
24.9g
Sodium
789.5mg
Cholesterol
7.2mg
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