Zucchini Pasta in a Lemon Cream Sauce

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!


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.

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 spiralizer! 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! Simply stick the zucchini on the slicer and turn the handle. It's that easy!

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

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 smooth.

Toss the sliced cherry tomatoes in and let it cook for about a minute or until the tomatoes get warm. Serve with your favorite Leanest Lean!

Zucchini Pasta in a Lemon Cream Sauce

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

1 tsp olive oil (1 Healthy Fat)
1/2 tsp minced garlic (1/2 Condiment)
2 garlic and herb light laughing cow cheese wedges (1 Healthy Fat) 
2 tsp lemon juice (1 Condiment)
1 1/2 tbsp water
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)

In a large saute pan over medium high heat, heat olive oil and add garlic. Cook for 30 seconds.
Add laughing cow cheese, lemon juice, and 1 1/2 tablespoons of water stirring until cheese is melted.
Season with salt and pepper.
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 with your favorite Leanest Lean immediately.

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

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