Introduction: When the weather starts warming up, there’s nothing better than a light, refreshing dish that’s full of flavor—and zucchini pasta fits the bill perfectly! This creamy zucchini pasta is the perfect springtime meal, combining the freshness of zucchini with a rich, velvety sauce that’s quick and easy to prepare. Whether you’re looking for a comforting vegetarian meal or a way to use up your garden’s bounty, this dish offers a satisfying balance of creamy goodness and healthy ingredients. It’s not only delicious but also packs a punch of nutrients. Let’s dive into this simple yet mouthwatering recipe that will quickly become your go-to spring meal!
Ingredients:
2 medium zucchinis, spiralized or sliced into thin strips (or use a zucchini peeler for ribbon-style noodles)
1 tablespoon olive oil
2 cloves garlic, minced
1/2 cup heavy cream (or use coconut cream for a dairy-free version)
1/4 cup grated Parmesan cheese (optional for a dairy-free version)
1 tablespoon lemon juice
Salt and pepper to taste
Fresh basil or parsley for garnish
A pinch of red pepper flakes (optional for some heat)
1/4 cup pine nuts or walnuts (optional for added crunch)
Instructions:
Prepare the Zucchini Noodles:
the rest on next page
ADVERTISEMENT
