Zucchini Lemon Pasta
Serves 4
10 mins prep
25 mins cook
35 mins total
This creamy, fresh zucchini lemon pasta recipe is so easy to make on a hot summer night!
Instructions
Melt the garlic herb butter and olive oil in a large pan over medium-high heat.
Once it begins to bubble, add the shallots and garlic.
Cook for 3 – 5 minutes until fragrant and onion is tender.
Add the julienned zucchini, nutritional yeast, salt, cracked black pepper, minced onion flakes, and chili flakes, and cook for another 4 – 5 minutes.
Add the lemon juice and zest, and cook for another 1 – 2 minutes.
Pour in the heavy cream, stir, and bring the mixture to a light boil.
Add the parmesan cheese and constantly stir to allow even melting.
Allow the sauce to reduce and thicken for 5 minutes.
Prior to making the sauce or during, prepare the Spaghettini pasta according to the instructions on the package in a large pot.
Rinse and strain.
Transfer the pasta into the pan with the sauce, mixing thoroughly to combine.
Serve the pasta with fresh parsley and enjoy!
