Easy Lemon Zucchini Pasta (Edit recipe)

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This pasta dish takes only a couple ingredients and less than 30 minutes to put a delicious and nutritious dinner on the table during the week! I used a high protein pasta, and also added chicken sausage to my leftovers, but it gets in veggies while being delicious. Feel free to add anything else you like to this, but I do think the simplicity is what makes it.

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PREP TIME

5 minutes

COOK TIME

20 minutes

INGREDIENTS

10

Serves: 8

Ingredients

14.5 oz Elbow Macaroni Pasta, I use Barilla Protein+
2 whole Zucchini, diced
0.5 cup Chicken Broth, Low Sodium
4 Tbsp Butter, Unsalted
4 cloves Garlic
1 whole Lemon Zest
1 tsp Sea Salt, or to taste
0.5 tsp Black Pepper, or to taste
0.5 tsp Crushed Red Pepper Flakes (Homemade) (click for recipe), or to taste
2 Tbsp Parmesan Cheese, shredded, for serving

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Prepare pasta according to package instructions.
While pasta is cooking, in a large skillet over medium heat, add 2 tbsp butter.
Once melted, add garlic and saute until fragrant.
Add in your diced zucchini and cook until softened, stirring occasionally.
Add in chicken broth, the remaining butter, lemon zest, red pepper flakes, salt and pepper.
Combine until everything is well coated, and let cook until the mixture becomes a little thicker and creamier.
Add in cooked pasta and toss to combine.
Serve hot with parmesan cheese!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	251
Fat:	7 g
Carbohydrates:	40 g
Protein:	10 g
Cholesterol:	16 g
Sodium:	322 mg
Fiber:	3 g
Sugars:	2 g
Sugar Alcohol:	0 g
Calculated per serving.