Zucchini Pasta in a Lemon Cream Sauce

Zucchini Pasta in a Lemon Cream Sauce

Serves 1
Here’s a new one. Use zucchini as pasta! Sound interesting? It sure makes a great substitute. You won’t even miss pasta if you give this a try.


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Ingredients
  1. 1 and 1/4 cup zucchini, peeled with a julienne peeler (2 1/2 Greens)
  2. 1 tsp olive oil (1 Healthy Fat)
  3. 1/2 clove garlic, minced (1/2 Condiment)
  4. 2 garlic and herb light laughing cow cheese wedges (1 Healthy Fat)
  5. 2 tsp lemon juice (1 Condiment)
  6. 1/4 tsp kosher salt (1 Condiment)
  7. 1/8 tsp fresh ground black pepper, to taste (1/4 Condiment)
  8. 1/4 cup cherry tomatoes, sliced (1/2 Green)
Instructions
  1. In a large saute pan over medium heat, heat olive oil and add garlic. Cook for 30 seconds.
  2. Add laughing cow cheese and lemon juice stirring until cheese is melted.
  3. Season with salt and pepper.
  4. I added about 1 and 1/2 tablespoons of water to make the sauce a little more creamier.
  5. Add zucchini noodles, tossing to coat in sauce, and cook for 2 – 3 minutes until wilted.
  6. You don’t want to overcook the noodles — you want that slightly crisp texture!
  7. Toss in the cherry tomatoes and heat until warm, about 1 minute. Serve immediately.
Notes
  1. 1 Serving with 3 Greens, 2 Healthy Fats, and 2.75 Condiments
Adapted from Slightly adapted from The Novice Chef Blog
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