limone zucchini linguini
Sometimes you want pasta, without the pasta, you know what I mean?
That’s where the beauty of spiralizing veggies comes into play.
Take this zucchini linguini for example. I spiralized them into linguini strands, and then made a classic pasta a limone sauce. The lemon and cream work perfectly with the garden-fresh zucchini, and I feel like I ate a big bowl of comforting pasta, without all the heaviness.
And let’s face it. Right now it’s much too hot for all that pasta to be sitting in my stomach.
Ingredients:
4 zucchini, ends trimmed and spiralized linguini size
4 Tbsp butter
1 tsp salt
3/4 cup heavy cream
1 cup freshly grated parmesan
zest and juice of 1 lemon
Directions:
Melt butter in a large saucepan, over medium heat.
Add zucchini and salt, tossing to coat with butter. Sauté for 5 minutes, turning occasionally.
Add in cream, bring just to a boil, and turn down to simmer.
Add lemon zest and juice, and parmesan cheese. Combine. Let simmer 5 minutes. Serve.