Zucchini Pasta with Garlic Lemon Sauce
Brighten up your dinner routine with this vibrant Zucchini Pasta with Garlic Lemon Sauce, a light and flavorful dish that's perfect for a healthy yet indulgent meal. This gluten-free recipe features spiralized zucchini noodles, roasted garlic, and a zesty lemon sauce, creating a fresh and aromatic blend of flavors. Juicy cherry tomatoes add bursts of sweetness, while Parmesan cheese offers a rich, creamy finish. Enhanced with fresh basil and a touch of red pepper flakes for a subtle kick, this dish comes together in just 25 minutes, making it ideal for busy weeknights or a casual gathering. Perfect as a vegetarian main course or fresh side dish, this zucchini pasta is as beautiful to serve as it is delicious to eat.
Log this recipe in SnapCalorie
Recipe Information
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
- to taste Salt
- to taste Black pepper
Instructions
Use a spiralizer to create zucchini noodles from the 4 medium zucchinis. Set aside in a bowl.
Finely chop 3 cloves of garlic and set aside.
Zest and juice 1 large lemon. Set aside.
Cut 1 cup of cherry tomatoes in half and set aside.
In a large skillet or sauté pan, heat 2 tablespoons of olive oil over medium heat.
Add the chopped garlic to the pan, and sauté for about 1 minute until fragrant, being careful not to burn it.
Add the zucchini noodles to the pan and toss gently. Cook for 3-4 minutes until they are just tender but still slightly firm.
Add the halved cherry tomatoes, and continue to cook for another 2 minutes until the tomatoes start to soften.
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.
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.
Tear 0.5 cup of fresh basil leaves and scatter them over the zucchini pasta.
Serve immediately, garnished with extra Parmesan cheese if desired.
Nutrition Facts
Calories |
796 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.4 g | 58% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 10151 mg | 441% | |
| Total Carbohydrate | 77.5 g | 28% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 60.3 g | ||
| Protein | 27.3 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 642 mg | 49% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 2271 mg | 48% | |
*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.
