Dairy-Free Zucchini Pasta with Garlic Lemon Sauce
Experience a refreshingly light and vibrant dish with Dairy-Free Zucchini Pasta with Garlic Lemon Sauce, a perfect option for healthy eating or plant-based lifestyles. This quick and easy recipe transforms fresh zucchini into tender noodles, paired with a zesty garlic lemon sauce infused with olive oil, nutritional yeast, and a hint of chili flakes for subtle heat. Bursting with flavor, this dairy-free recipe is finished with parsley for an herby touch and is ready in under 30 minutes, making it ideal for busy weeknights. Whether served as a satisfying main course or a complementary side dish, this zucchini pasta is a guilt-free, gluten-free treat that’s packed with wholesome ingredients.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 medium zucchini
- 2 tablespoons extra virgin olive oil
- 3 large garlic cloves
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 0.25 teaspoons red pepper flakes
- 2 tablespoons nutritional yeast
- 2 tablespoons fresh parsley
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Trim the ends off the zucchini and use a spiralizer to create zucchini noodles. If you do not have a spiralizer, you can use a julienne peeler or regular vegetable peeler to create long, thin strips resembling pasta.
Place the zucchini noodles in a colander and sprinkle with a pinch of salt. Let them sit for 10 minutes to draw out excess moisture, then gently pat them dry with a clean kitchen towel or paper towels.
Finely mince the garlic cloves and chop the fresh parsley. Set both aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
Reduce the heat to low and stir in the fresh lemon juice, lemon zest, and red pepper flakes. Mix well to combine.
Add the zucchini noodles to the skillet and toss gently to coat them in the garlic lemon sauce. Cook for 2-3 minutes, stirring frequently, until the zucchini noodles are just tender but still have a slight crunch.
Sprinkle in the nutritional yeast, salt, and black pepper. Toss to ensure the noodles are evenly coated with the seasoning.
Remove the skillet from the heat and garnish the zucchini pasta with freshly chopped parsley.
Serve immediately, either as a light main course or as a side dish. Enjoy!
Nutrition Facts
Calories |
596 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.5 g | 39% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8654 mg | 376% | |
| Total Carbohydrate | 72.2 g | 26% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 55.3 g | ||
| Protein | 15.6 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 169 mg | 13% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 2092 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
