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Lemon Butter Zucchini Pasta

Lemon Butter Zucchini Pasta

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 , or so
Course: Main Course
Cuisine: Pasta
Ingredients Method

Ingredients
  

Crispy Garlic (Optional)
  • 3 cloves garlic, minced
  • 2 tsp olive oil
Pasta
  • 1 box pasta (I use Jovial spaghetti for gluten free)
  • 1 large zucchini, spiralized
Lemon Butter Sauce
  • 2 tbsp olive oil
  • ¼ cup butter, ghee or vegan butter (I use Miyokos vegan butter for dairy free)
  • 4 cloves garlic, minced
  • 1 shallot, sliced
  • 1 lemon, juiced & zested
  • salt & pepper, to taste
Garnishes
  • basil
  • thyme

Method
 

Crispy Garlic (Optional)
  1. Add minced garlic to a pan with olive oil over medium heat. Watch closely and toss occasionally until golden brown. Depending on the stove, it should be around 5-10 minutes.
Pasta
  1. Prepare your pasta according to the box instructions.
  2. If your zucchini needs to be spiralized, do so then spread the pieces out on a towel with a sprinkle of salt to "sweat."
  3. Before adding the zucchini to the dish, be sure to rid it of all excess moisture by gently wringing it out over the stove and patting it with a dry towel.
Lemon Butter Sauce
  1. While your pasta is cooking and the zucchini is "sweating," add olive oil, butter, shallot, garlic, salt and pepper to a large pan and sauté until fragrant and the shallot is translucent.
Lemon Butter Zucchini Pasta
  1. Add the cooked pasta to the pan and toss to fully cover in the sauce, then pour in the lemon juice and lemon zest. Toss again.
  2. Finally, add in the zucchini to the pasta and toss to incorporate it into the pasta.
  3. Plate the pasta and top with basil and thyme as well as additional salt and pepper, if desired.