Description
A delicious zucchini pasta recipe that is simple and full of flavor.
Ingredients
Scale
- 8–10 ounces pasta cooked in salted water according to the package directions
- 5 cloves garlic, chopped small
- 3 tablespoons olive oil
- 1 pound zucchini, grated (use a hand grater or food processor with grater attachment)
- 1/2 cup chicken or veggie broth, flavorful
- 1 lemon, zested and juiced, keep separate from each other plus more to taste
- 1/2 to 1 teaspoon salt, adjust to taste
- 1/2 teaspoon pepper, adjust to taste
- 1 bunch parsley, chopped small
- 1/2 cup Parmesan, grated plus more for topping (use vegan sprinkle for non-dairy garnish)
Instructions
- In a large sauté pan add garlic and olive oil and cook about a minute over medium heat.
- Add zucchini, stir to coat with oil and garlic.
- Add in broth and lemon zest, cook for about 5 minutes until zucchini softens and comes to a light simmer.
- Toss in parsley, lemon juice, salt, and pepper, stirring to fully distribute.
- Add pasta and sprinkle in Parmesan evenly (optional).
- Transfer to a serving dish to allow the sauciness to redistribute, scraping all the yummy bits onto the top of the pasta.
Notes
- This dish is best enjoyed fresh.
- Feel free to adjust the amount of garlic and lemon to your taste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Method: Sauté
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 10mg