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Lemony Zucchini Pasta with Shallots, Garlic and Basil

This dairy-free, gluten-free lemony zucchini-filled wonder pasta is the perfect way to use up some of those end of summer zucchini's piling up from your quarantine victory garden

Ingredients

Instructions

Grate zucchini, mince garlic and thinly slice your shallots - add all prepared vegetables to a hot pan with oil, salt and pepper. Cook on medium high heat until slightly caramelized, around 10 - 15 minutes. Meanwhile cook your pasta el dente. Add vegan butter, wine, lemon juice and parmesan (vegan or regular) to the pan and cook for 5 minutes until butter is melted and alcohol is cooked out of the wine. Use tongs to add noodles to the pan with your vegetable mixture and toss until well coated (no need to rinse or strain, the added pasta water is nice in the sauce). Add lemon zest, chili flakes, more parm and chopped basil and serve hot!

Recipe by This Doctors Kitchen at https://www.thisdoctorskitchen.com/lemony-zucchini-pasta/