Creamy One-Pot Lemon Zucchini Linguine
Ingredients
The pasta and sauce
-
250
g
dry linguine
-
2½ - 3
cups
water
-
1
tbsp
Better Than Bouillon Vegetable Stock Paste
-
¼
cup
half + half cream
The vegetables and seasonings
-
1
medium
yellow onion, diced
-
4
cloves
garlic, minced
-
1
medium
zucchini, sliced
-
1
tsp
salt
-
1
tsp
garlic powder
-
1
tsp
onion powder
-
½
tsp
cracked pepper
-
½
tsp
chili flakes
-
zest of 1
lemon
-
5
tbsp
fresh lemon juice
The cheese and herbs
-
⅔
cup
feta cheese
-
⅔
cup
parmesan
-
1
cup
fresh basil, finely chopped
The fat
-
2
tbsp
butter or vegan butter
Instructions
- Add all of the ingredients to a large pot.
- Transfer to the stovetop and place over medium-high heat.
- Stir the pasta every 3 – 4 minutes to help the ingredients combine and prevent sticking.
- Continue to cook for 20 – 25 minutes until pasta is tender, absorbs most of the liquid and flavors combine.
- Adjust seasoning to taste.
- Serve immediately with chopped fresh basil or parsley.
Nutrition Facts (estimated)
Servings
4 - 6 servings
Calories
240
Total fat
6.3g
Total carbohydrates
37.2g
Total protein
8.8g
Sodium
595.4mg
Cholesterol
15.3mg
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