KETO CREAMY GARLIC LEMON ZUCCHINI PASTA
Provided by Corina Nielsen
Time 10m
Number Of Ingredients 8
Steps:
- Add olive oil to a large saute pan set over medium heat.
- Add garlic and cook for 30 seconds until fragrant.
- Add lemon juice, lemon zest, salt, pepper, and heavy cream to the pan. Cook for 8-10 minutes until sauce is reduced. Adjust seasoning to taste. Turn off heat.
- Add zucchini noodles and toss to coat in sauce.
Nutrition Facts : ServingSize 1 cup, Calories 283, Fat 25g, Carbohydrate 12g (net, Fiber 4g, Protein 4g
LEMONY PASTA WITH ZUCCHINI AND FRESH HERBS
This simple pasta comes together quickly and makes use of what can sometimes be an overwhelming bumper crop of zucchini and other summer squash come August. Browning the squash in two batches is the only semi-fussy request, and it pays off by giving the squash an almost crunchy texture. Lemon and an abundance of fresh herbs provide brightness to this soon-to-be summer staple. Serve it with a tomato and onion salad dressed with plenty of grassy olive oil.
Provided by Colu Henry
Categories dinner, lunch, weekday, weeknight, pastas, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of well-salted water (2 heaping tablespoons kosher salt to about 7 quarts water) to a boil. Add pasta and cook until it is just under al dente, 1 minute less than package directions. Drain, reserving 1 cup of the pasta cooking water.
- Meanwhile, prepare the zucchini or other squash: Season chunks with salt and pepper. Heat 3 tablespoons of olive oil in a large skillet over medium heat and add the squash in one layer (you may need to do this in two batches) and cook undisturbed until it begins to turn golden brown, about 3 minutes. Flip and cook 2 to 3 minutes more. Remove from the pan and set aside. Taste and season again, if necessary.
- Add the remaining 1 tablespoon oil to the pan. Add the garlic and red-pepper flakes and cook until the garlic becomes translucent, about 30 seconds. Add the squash back to the pan along with the lemon juice and half the lemon zest. Toss to combine.
- Add the pasta to the skillet, and toss to combine. Add 1/2 cup of the pasta water and the grated cheese, and toss until the cheese emulsifies and is silky. If needed, add an additional 1/4 cup pasta water or more to loosen. Add the fresh herbs and toss again. Top with additional herbs and the remaining lemon zest. Serve in bowls, and pass grated cheese at the table. Season with flaky salt, if desired.
Nutrition Facts : @context http, Calories 421, UnsaturatedFat 9 grams, Carbohydrate 62 grams, Fat 13 grams, Fiber 4 grams, Protein 15 grams, SaturatedFat 3 grams, Sodium 509 milligrams, Sugar 5 grams
LEMON-GARLIC ZUCCHINI NOODLES
These quick and easy noodles (also known as zoodles) partner perfectly with just about any entree. The fresh lemon really brightens the flavor of this low-carb side dish which is a healthy option for a decadent pasta dish.
Provided by lutzflcat
Categories Fruits and Vegetables Vegetables Squash
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- Use a spiralizer to cut zucchini into thick or thin ribbons, your preference.
- Melt butter in a large skillet over medium heat. Add olive oil and garlic, and cook until the garlic is fragrant, about 1 minute. Add zucchini and toss to coat with the butter-garlic sauce. Saute until zucchini noodles are slightly softened or have reached desired tenderness, 3 to 5 minutes.
- Stir in lemon juice, lemon-pepper, red pepper flakes, and salt, and remove from the heat. Garnish with a sprinkle of parsley and lemon zest, and serve.
Nutrition Facts : Calories 77.2 calories, Carbohydrate 4.9 g, Cholesterol 7.6 mg, Fat 6.5 g, Fiber 1.2 g, Protein 1.4 g, SaturatedFat 2.3 g, Sodium 78.6 mg, Sugar 1.9 g
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CHICKEN ZUCCHINI PASTA WITH CREAMY LEMON GARLIC SAUCE
From everyday-delicious.com
Ratings 2Calories 803 per servingCategory Dinner, Main Course
- Cook the pasta al dente (the pasta should be slightly firm when bitten). If you're using pasta cooking water instead of the broth, remember to reserve 1/4 cup of the water.
- Cut the chicken into 1-inch (2.5 cm) cubes, season with Herbes de Provence, salt and pepper. Cut the zucchini into 1/4-inch (1/2 cm) slices or half-slices.
- Heat the oil in a large frying pan over high heat, add the chicken pieces. Don't stir for the first 2 minutes (letting the chicken brown), then cook for 2 more minutes, stirring from time to time, until the chicken is golden and almost completely cooked. Transfer to a plate.
- Add the zucchini to the pan and cook it just like chicken. At first, do not stir for about 2-3 minutes, letting it brown, then stir and cook for another minute, the zucchini should still be slightly firm and not entirely cooked.
CREAMY LEMON ZUCCHINI PASTA RECIPE | BON APPéTIT
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4.6/5 (167)Author Sarah JampelServings 4Estimated Reading Time 7 mins
- Meanwhile, place a clean kitchen towel in a large bowl (or on a large cutting board). Trim 2 lb. zucchini or summer squash (4–6), then grate on the large holes of a box grater directly into towel. Peel 1 large shallot and grate on the large holes of grater into towel. Peel 4 large garlic cloves and grate on the small holes of grater into towel.
- Gather ends of towel together, then squeeze over bowl (or the sink) with all your might to extract water from the zucchini. Squeeze until it’s hard to get out any more liquid. You should have extracted about ⅔ cup zucchini liquid, just FYI; discard.
- Heat 3 Tbsp. extra-virgin olive oil in a medium Dutch oven or very large skillet over medium-high. Add ¼ tsp. crushed red pepper flakes and cook, stirring, until fragrant, about 30 seconds. Add zucchini mixture (unwrap the balled-up towel over the pot for easiest transfer) and 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt and stir to coat. Season generously with freshly ground black pepper. Cook, stirring occasionally, until zucchini mixture is jammy, thick, and starting to stick to bottom of pot, 15–20 minutes.
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