Quick Italian Zucchini Pasta
A refreshing vegan pasta dish made with zucchini, perfect for a quick weeknight dinner.
Ingredients
- ●8 oz pastalinguine or fettuccine work well
- ●2 medium zucchinisliced into thin rounds
- ●2 tbsp olive oilfor cooking
- ●2 cloves garlicminced
- ●2 tbsp lemon juicefreshly squeezed
- ●1 tsp italian seasoningdried or fresh herbs like basil and oregano
- ●1/4 tsp saltto taste
Instructions
- 1
Bring a large pot of salted water to a boil and cook the pasta according to the package instructions.
- 2
While the pasta cooks, heat the olive oil in a large skillet over medium-high heat.
- 3
Add the sliced zucchini to the skillet and cook for 3-4 minutes on each side, until tender and lightly browned.
- 4
Add the minced garlic to the skillet and cook for 1 minute, until fragrant.
- 5
Stir in the lemon juice and italian seasoning. Season with salt to taste.
- 6
When the pasta is done cooking, drain it and add it to the skillet with the zucchini mixture.
- 7
Toss everything together to combine.
- 8
Serve hot, garnished with additional lemon wedges if desired.
- 9
Optional: add some sliced cherry tomatoes or chopped fresh parsley for extra flavor and color.
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