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.