Zucchini Pasta in a Lemon Cream Sauce

Sunday, August 18, 2013

Oh pasta... how I love you, but I must admit... my waistline doesn't! What to do, oh what to do, but find an alternative! By golly... I think I've got it!

Zucchini!

I know zucchini isn't pasta, but it sure does make a great substitute. You won't even miss pasta if you give zukes a try. My favorite way is to saute them in a pan with a little bit of water, oil or butter (depending on what I am making) but only a few minutes.

This is a fabulous recipe from The Novice Chef Blog and it is absolutely delicious! I have already been a fan of substituting zucchini for pasta for quite some time now (ever since I started doing Medifast), but I have never tried cooking it with a lemon cream sauce. The lemon flavor is not overpowering and it tastes great with the slight crunchiness of the zucchini and the acidity of the tomatoes. It is a colorful dish that is sure to impress!


Instead of using a julienne peeler, I used this amazing contraption I got from Amazon. It is called a Paderno World Cuisine Spiral Vegetable Slicer. I love this slicer! It is so easy to use and clean up is a breeze so what's not to love? You get these really neat spiral cut veggies in a matter of minutes and it makes your dish look oh so pretty! Not that making my dish look more attractive matters, but I actually find it easier to use this gadget rather than slicing the zucchini. Simply just stick the zucchini on the slicer and turn the handle. Its that easy!


If you are interested in purchasing one, you can head on over to Amazon or you could always use a julienne peeler and make thin zucchini strips as your pasta.


All the ingredients I used except the olive oil and garlic didn't quite make the photo:

Fresh ground pepper, lemon juice, sea salt,  light garden vegetable laughing cow cheese, zucchini and sliced cherry tomatoes!


Saute 1 teaspoon of olive oil with garlic over medium-high heat.


Add the laughing cow cheese and lemon juice.


Stir until the cheese is melted.


Add the zucchini.

As you can tell from the photo, the laughing cow cheese was still clumpy and thick on the zucchini so I added 1 1/2 tbsp of water.


After adding the tiny bit of water, the sauce was more smooth.


I tossed the sliced cherry tomatoes in and let it cook for about a minute, just enough time for the tomatoes to get warm.


I added cut up shrimp to complete the dish. Yum!


Zucchini Pasta in a Lemon Cream Sauce
Slightly adapted from The Novice Chef Blog

1 and 1/4 cup zucchini, peeled with a julienne peeler (2 1/2  Greens)

1 tsp olive oil (1 Healthy Fat)
1/2 clove garlic, minced (1/2 Condiment)
2 garlic and herb light laughing cow cheese wedges (1 Healthy Fat) 
2 tsp lemon juice (1 Condiment)
1/4 tsp kosher salt (1 Condiment) 
1/8 tsp fresh ground black pepper, to taste (1/4 Condiment)
 1/4 cup cherry tomatoes, sliced (1/2 Green)

Directions:
In a large saute pan over medium heat, heat olive oil and add garlic. Cook for 30 seconds.
Add laughing cow cheese and lemon juice stirring until cheese is melted.
Season with salt and pepper.
I added about 1 and 1/2 tablespoons of water to make the sauce a little more creamier. 

Add zucchini noodles, tossing to coat in sauce, and cook for 2 - 3 minutes until wilted. 
You don't want to overcook the noodles -- you want that slightly crisp texture! 
Toss in the cherry tomatoes and heat until warm, about 1 minute. Serve immediately.

1 Serving with 3 Greens, 2 Healthy Fats, and 2.75 Condiments


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