Lemon Zucchini Pasta Light (Print Version)
# Ingredients:
→ Main Ingredients
01 -
8 oz pasta, cooked in salted water
02 -
3 tablespoons butter, divided
03 -
2 zucchini, diced small
04 -
½ teaspoon salt, plus more to taste
05 -
4 garlic cloves, minced
06 -
Juice and zest of 1 lemon
07 -
½ teaspoon red pepper flakes (or ¼ teaspoon for less spice)
08 -
Black pepper, to taste
09 -
¼ cup parmesan cheese, freshly grated
10 -
⅓ cup pine nuts, toasted (optional)
# Instructions:
01 -
Cook pasta according to package instructions. If toasting pine nuts, add them to a small skillet over medium-low heat and toast until light golden, then remove from heat.
02 -
Heat a large skillet over medium heat. Add 2 tablespoons of butter, zucchini, and salt. Sauté for 3-4 minutes or until the zucchini is soft.
03 -
Add an additional tablespoon of butter and minced garlic to the skillet. Sauté for 1 minute, then add lemon juice, lemon zest, red pepper flakes, and black pepper. Stir to combine.
04 -
Add the cooked pasta to the skillet and toss everything together. Top with parmesan cheese and toasted pine nuts (if using). Divide into bowls and serve.
# Notes:
01 -
Calories are per serving and are approximate.