Low Fat Zucchini Pasta with Garlic Lemon Sauce
Transform your dinner routine with this vibrant Low Fat Zucchini Pasta with Garlic Lemon Sauce—a guilt-free, gluten-free dish bursting with fresh, zesty flavors. Featuring spiralized zucchini noodles (zoodles) as the star ingredient, this recipe is a light alternative to traditional pasta, perfect for those seeking healthy, low-carb options. The silky garlic lemon sauce is crafted with olive oil, aromatic garlic, tangy lemon juice and zest, and a hint of spice from red pepper flakes, offering a delightful balance of fresh and savory notes. A quick simmer in low-sodium vegetable broth infuses the zucchini with deep flavor while maintaining its al dente texture. Finish it off with a sprinkle of vibrant parsley and optional juicy grape tomatoes for a pop of color and taste. Ready in just 25 minutes, this quick and easy dish is ideal as a standalone meal or a flavorful side. Enjoy a wholesome, crowd-pleasing recipe that’s perfect for busy weeknights or a refreshing summer dinner.
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Recipe Information
Ingredients
- 4 medium zucchini
- 1 tablespoon olive oil
- 3 cloves garlic
- 3 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 cup low-sodium vegetable broth
- 0.25 teaspoons red pepper flakes
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons fresh parsley
- 1 cup grape tomatoes (optional)
Instructions
Using a spiralizer or vegetable peeler, create zucchini noodles (zoodles) from the zucchini. Set aside.
Finely mince the garlic cloves and chop the fresh parsley.
Optional: Halve the grape tomatoes if using.
In a large skillet, heat olive oil over medium heat.
Add the minced garlic to the skillet and sauté for about 1-2 minutes, or until fragrant and lightly golden. Be careful not to burn the garlic.
Stir in the vegetable broth, lemon juice, lemon zest, and red pepper flakes. Bring to a simmer and cook for 3-4 minutes to combine the flavors.
Add the zucchini noodles to the skillet and toss to coat them in the sauce. Cook for 2-3 minutes, stirring frequently, until the zoodles are just tender but still slightly firm (al dente).
Season with salt and black pepper to taste.
If using grape tomatoes, add them in the last 1-2 minutes of cooking for a burst of fresh flavor.
Remove the skillet from heat and sprinkle the dish with fresh parsley.
Serve immediately, either as a main course or a side dish, and enjoy!
Nutrition Facts
Calories |
474 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.8 g | 22% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8790 mg | 382% | |
| Total Carbohydrate | 74.6 g | 27% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 60.7 g | ||
| Protein | 10.4 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 181 mg | 14% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 2426 mg | 52% | |
*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.
