Lemon Butter Zucchini Pasta
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
Instructions
Crispy Garlic (Optional)
- 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
- Prepare your pasta according to the box instructions.
- If your zucchini needs to be spiralized, do so then spread the pieces out on a towel with a sprinkle of salt to "sweat."
- 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
- 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
- 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.
- Finally, add in the zucchini to the pasta and toss to incorporate it into the pasta.
- Plate the pasta and top with basil and thyme as well as additional salt and pepper, if desired.