Whole30 Zucchini Pasta with Garlic Lemon Sauce
Dive into a fresh, vibrant, and Whole30-friendly dish with this Zucchini Pasta featuring a zesty Garlic Lemon Sauce! Perfect for a healthy, low-carb meal, this recipe transforms simple zucchini into tender "zoodles" coated in a fragrant medley of garlic, olive oil, fresh lemon juice, and zest. Seasoned with a hint of black pepper and optional red pepper flakes for a touch of heat, this gluten-free and dairy-free pasta alternative is both light and satisfying. With just 25 minutes from prep to plate, it's a quick and easy option for weeknight dinners, bursting with fresh flavors and garnished with parsley for a delightful finish. Whether you're following the Whole30 program or simply craving a guilt-free pasta substitute, this zucchini noodle dish is sure to become a favorite!
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Recipe Information
Ingredients
- 4 medium zucchini
- 2 tablespoons olive oil
- 4 large garlic cloves
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon red pepper flakes (optional)
- 2 tablespoons fresh parsley
Instructions
Wash the zucchini thoroughly and trim off the ends.
Using a spiralizer, julienne peeler, or vegetable peeler, create zucchini noodles (zoodles). If using a vegetable peeler, you may need to stack the ribbons and slice them lengthwise for thinner strands.
Place the zoodles in a colander, sprinkle lightly with salt, and let them sit for 10 minutes to release excess moisture. Pat dry with a clean kitchen towel or paper towels.
While the zucchini releases moisture, mince the garlic and finely chop the parsley.
Heat the olive oil in a large skillet over medium heat.
Add the minced garlic to the skillet and sauté for 1-2 minutes until fragrant, being careful not to burn it.
Add the zucchini noodles to the skillet and toss gently to combine with the garlic. Cook for 2-3 minutes, stirring gently, until the zoodles are slightly softened but still al dente.
Remove the skillet from the heat and immediately stir in the lemon juice, lemon zest, salt, black pepper, and red pepper flakes (if using). Toss to distribute the sauce evenly over the zoodles.
Transfer the zucchini pasta to serving plates and garnish with freshly chopped parsley.
Serve immediately as a light and refreshing Whole30-compliant meal!
Nutrition Facts
Calories |
576 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.4 g | 39% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8646 mg | 376% | |
| Total Carbohydrate | 70.0 g | 25% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 55.3 g | ||
| Protein | 9.9 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 178 mg | 14% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 1906 mg | 41% | |
*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.
