Zucchini Pasta with Garlic and Lemon
Let’s enjoy summer with this delicious zucchini pasta!
Since the beginning of summer, I’ve been dying to make a good zucchini pasta dish. This recipe is super simple, tasty and full of textures!
- Servings: 4
- Preparation time: 15 minutes
- Cooking time: 25 minutes
Ingredients
Zucchini Pasta
- 3 tablespoons (30 mL) olive oil
- 3 grated zucchini (about 4 1/2 cups)
- 1 teaspoon (5 mL) salt
- 2 cloves of garlic, chopped
- 1/2 teaspoon (2.5 ml) herbes de Provence
- 1/4 teaspoon (1.25 mL) chili flakes
- 1/3 cup (80 ml) white wine
- 2 tablespoons (30 ml) nutritional yeast
- 4 teaspoons (20 ml) lemon juice
- 400 g pasta of your choice
- 1 1/2 cups (375 ml) cooking water
- 1/2 cup (125 ml) coarsely chopped fresh basil
- Pepper, to taste
Toppings
- 1/3 cup (80 ml) coarsely chopped walnuts
- 1/2 block of dairy-free feta cheese
- Zest of 1 well-washed lemon
- Drizzle of olive oil
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Preparation
Zucchini Pasta
- In a nonstick skillet, heat olive oil over medium heat and stew zucchini with salt for 15-20 minutes, stirring often. Add the garlic, herbes de Provence and hot pepper flakes and continue cooking for 3 minutes.
- Deglaze with white wine for 1 minute. Add the baking powder and lemon juice and stir lightly.
- In a pot of boiling salted water, cook the pasta according to the time indicated on the package. Remove 1 cup (250 ml) of cooking water. Drain pasta and place in sauce with cooking water, basil and pepper. Stir gently and cook for a further 2 minutes.
- Serve with toppings.
