Description
Looking for a light and refreshing alternative to traditional pasta? This Zucchini Pasta is the answer! Made with spiralized zucchini, it’s a gluten-free, low-carb dish that delivers all the satisfaction of pasta without the heaviness.
Ingredients
Scale
Main Ingredients
- 2 tablespoons extra virgin olive oil
- 1 yellow onion
- 4 cloves garlic
- 6 cups (27 oz) zucchini grated with the large holes of a box grater
- 1 teaspoon oregano or thyme
- 1 teaspoon salt or more to taste
- ½ teaspoon black pepper
- 12 ounces pasta rotini, fusilli, farfalle, penne, or other
- 3 cups vegetable broth start with 2 cups or 500 g and add more if necessary
- ½ cup parmesan cheese grated, or dairy-free cheese
- ½ cup greek yogurt or dairy-free yogurt
- ¼ packed cup basil leaves
Garnish with
- 1 medium lemon the grated zest
- 2 tablespoons pinenuts
Instructions
Grate the zucchini with the large holes of a box grater.
6 cups (27 oz) zucchini
Warm up olive oil in a large skillet, then add finely chopped onion and fry it for 3 minutes.
Add grated garlic and fry for one more minute.Add the shredded zucchini, season them with salt and pepper, and cook on high heat for 5 minutes, stirring occasionally.
2 tablespoons extra virgin olive oil, 1 yellow onion, 4 cloves garlic, 1 teaspoon salt, ½ teaspoon black pepper
Add pasta, vegetable broth, and oregano, and cook on medium-low heat for about 10 to 12 minutes or until the pasta is creamy and al dente.
1 teaspoon oregano, 12 ounces pasta, 3 cups vegetable broth
Stir occasionally to prevent the pasta from sticking to the bottom of the dish.
If the pot dries, add more liquid until the pasta is ready.
Turn the heat off, taste, and adjust for salt.
Add grated parmesan cheese (or dairy-free cheese), greek yogurt (or non-dairy yogurt), and a handful of chopped fresh basil.
½ cup parmesan cheese, ½ cup greek yogurt, ¼ packed cup basil leaves
Stir gently until cheese and yogurt melt into the zucchini pasta.
Serve immediately with grated lemon zest and optionally toasted pine nuts.
1 medium lemon, 2 tablespoons pinenuts
- Prep Time: 5
- Cook Time: 20
Nutrition
- Serving Size: 4