Zucchini Pasta Lemon Light (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 garlic cloves, finely chopped
02 -
⅓ cup pine nuts, toasted (optional)
03 -
8 oz pasta, cooked in salted water
04 -
¼ cup parmesan cheese, freshly grated
05 -
3 tablespoons butter, split into 2 portions
06 -
½ teaspoon red pepper flakes (or ¼ teaspoon for milder)
07 -
2 zucchini, chopped into small pieces
08 -
Juice and zest from a single lemon
09 -
Black pepper, use as much as you like
10 -
½ teaspoon salt, plus extra if needed
# Instructions:
01 -
Boil the pasta following the package directions. If you're toasting pine nuts, warm them in a small pan over low heat until golden, then set aside.
02 -
Warm a large pan over medium heat. Throw in 2 tablespoons of the butter, the zucchini, and the salt. Stir around for about 3-4 minutes until softened.
03 -
Melt the rest of the butter in the pan and toss in the chopped garlic. Stir for a minute before adding lemon juice, zest, chili flakes, and black pepper. Mix it all together.
04 -
Stir the cooked pasta into the pan to combine everything. Sprinkle with parmesan cheese and top with pine nuts, if using. Split into bowls and enjoy.
# Notes:
01 -
The calorie count is a rough estimate, based on a single portion.