Description
A delightful and creamy pasta dish featuring zucchini and a hint of lemon, perfect for a light meal.
Ingredients
Scale
- 8 ounces whole wheat pasta (spaghetti or fettuccine)
- 2 medium zucchinis, spiralized or sliced thinly
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup vegetable broth
- 1 cup unsweetened almond milk
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Grated Parmesan cheese or nutritional yeast (optional, for serving)
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of the pasta water.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- Add the spiralized or sliced zucchini to the skillet and cook for 3-4 minutes, stirring occasionally, until slightly softened.
- Pour in the vegetable broth and almond milk, then stir in the lemon juice, lemon zest, dried basil, salt, and pepper. Bring the mixture to a simmer.
- Add the cooked pasta to the skillet, tossing to combine. If the sauce is too thick, add a bit of the reserved pasta water until you reach your desired consistency.
- Cook for an additional 2-3 minutes, allowing the flavors to meld together. Adjust seasoning if necessary.
- Serve warm, garnished with fresh parsley and optional grated Parmesan cheese or nutritional yeast.
Notes
- For added protein, consider mixing in cooked chickpeas or grilled chicken.
- Try adding a handful of spinach or kale during the last few minutes of cooking for extra nutrients and color.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg