Lemon Butter Pasta & Zucchini

GLUTEN-FREE | DAIRY-FREE | MEDITERRANEAN DIET | COOKS FOR 4-6 | TOTAL TIME: ABOUT 35 MIN


Do you ever feel like you just need to eat clean? You can make healthy eating fun with this recipe I have for you! Recently I've been feeling ill as many of you who also struggle with gluten allergies may know, it's very possible to feel ill for days even weeks at a time. I did some research on some recipes that would be clean but also flavorful and delicious. I came across this one on Pinterest, my favorite place to search for new recipes, by a woman named Sheela Prakash. She is quite the expert as she is the Senior Contributing Food Editor at Kitchn. She is also the author of Mediterranean Every Day: Simple, Inspired Recipes for Feel-Good Food. She received her master's degree from the University of Gastronomic Sciences in Italy and is also a Registered Dietitian.


INGREDIENTS:

  • 1 regular-sized box of gluten-free pasta, Trader Joe's

  • 2 tablespoons of olive oil

  • 1 zucchini, sliced up

  • 1/2 teaspoon of salt, plus more for the pasta water

  • 1/4 teaspoon of black pepper

  • 2 tablespoons of vegan butter, Earth Balance

  • 2 cloves of garlic (1 1/2 tsp of minced garlic)

  • 1 1/2 teaspoons finely grated lemon zest (I skipped this because I don't care for it, but adds texture)

  • 3 tablespoons of lemon juice

  • Fresh basil (optional: for taste)

  • Grated parmesan cheese, for serving (optional), Follow Your Heart

INSTRUCTIONS:

  1. Bring a large pot of salted water to a boil over medium-high heat. Add the pasta, and cook accordingly to the box instructions. Meanwhile, cook the zucchini.

  2. Heat olive oil in a large skillet over medium heat for about a minute. Add in the zucchini, salt, and pepper. Cook until softened for about 4 minutes. Add butter, garlic, and lemon zest (if used). Cook until the butter is melted and fragrant for about a minute. Remove from heat and stir in the lemon juice.

  3. Before draining the pasta, reserve 1/2 cup of the pasta cooking water, then drain the pasta. Return the zucchini skillet back to medium heat. Add the pasta and reserved cooking water. Stir until the sauce thickens and coats the pasta.

  4. Season with salt and pepper as needed. Remove from heat and stir in the basil (if used). If you're anything like me, I love cheese, so lastly add all the parmesan you want!

  5. Serve & Enjoy :)





This recipe was super quick and easy to make. It may take less than 35 minutes depending on how many veggies you add. Sheela added cherry tomatoes into her recipe but personally, they aren't my favorite, so I left them out. Adding them could add more flavor to the dish itself.


Another way to make the dish healthier is to get veggie pasta! For this recipe, I used Red Lentil Sedanini noodles from Trader Joe's. You can buy red lentil noodles from most stores. I think they are delicious but end up being a bit harder than a natural gluten-free noodle.


Sheela's original recipe can be found here

Sheela's Instagram page can be found here


Do not hesitate to check out her recipes, they are amazing! More to come from Sheela soon. Want to see more noodles? Check out my favorite Creamy Chicken Alfredo!


Made with love


xx


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