Zucchini Pasta with Garlic Lemon Sauce
Transform your weeknight dinners with this light and flavorful Zucchini Pasta with Garlic Lemon Sauce—a low-carb, veggie-packed alternative to traditional pasta. Made with spiralized zucchini, this dish features tender "zoodles" tossed in a bright, zesty sauce made from fresh lemon juice, sautéed garlic, and a hint of red pepper flakes for just the right amount of heat. Juicy cherry tomatoes, fresh basil, and a dusting of Parmesan cheese perfectly complement the dish, creating a vibrant and aromatic meal that's as healthy as it is delicious. Ready in just 25 minutes, this quick and easy recipe is perfect for busy weeknights or as a refreshing side dish. Whether you're looking for a keto-friendly dinner or simply a creative way to enjoy zucchini, this dish will undoubtedly delight your taste buds!
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Ingredients
- 4 medium Zucchini
- 2 tablespoons Olive oil
- 3 cloves Garlic
- 1 large Lemon
- 1 cup Cherry tomatoes
- 0.5 cup Parmesan cheese
- 0.5 cup Fresh basil leaves
- 0.5 teaspoon Red pepper flakes
- 0 to taste Salt
- 0 to taste Black pepper
Directions
Step 1
Use a spiralizer to create zucchini noodles from the 4 medium zucchinis. Set aside in a bowl.
Step 2
Finely chop 3 cloves of garlic and set aside.
Step 3
Zest and juice 1 large lemon. Set aside.
Step 4
Cut 1 cup of cherry tomatoes in half and set aside.
Step 5
In a large skillet or sauté pan, heat 2 tablespoons of olive oil over medium heat.
Step 6
Add the chopped garlic to the pan, and sauté for about 1 minute until fragrant, being careful not to burn it.
Step 7
Add the zucchini noodles to the pan and toss gently. Cook for 3-4 minutes until they are just tender but still slightly firm.
Step 8
Add the halved cherry tomatoes, and continue to cook for another 2 minutes until the tomatoes start to soften.
Step 9
Add the lemon zest and juice, 0.5 teaspoon of red pepper flakes, and season with salt and black pepper to taste. Toss to combine.
Step 10
Remove from heat and sprinkle 0.5 cup of grated Parmesan cheese over the pasta. Toss once more to allow the cheese to melt slightly.
Step 11
Tear 0.5 cup of fresh basil leaves and scatter them over the zucchini pasta.
Step 12
Serve immediately, garnished with extra Parmesan cheese if desired.
Nutrition Facts
| Serving size | (1107.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 795.9 |
| Total Fat 45.4g | 0% |
| Saturated Fat 14.0g | 0% |
| Polyunsaturated Fat 3.3g | |
| Cholesterol 44.5mg | 0% |
| Sodium 10150.8mg | 0% |
| Total Carbohydrate 77.5g | 0% |
| Dietary Fiber 11.5g | 0% |
| Total Sugars 60.3g | |
| Protein 27.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 641.7mg | 0% |
| Iron 4.7mg | 0% |
| Potassium 2271.4mg | 0% |
Source of Calories