⏳ Yield & Time

Yield: 2 servings

Preparation Time: 3 minutes

Cook Time: 5 minutes

Total Time: 8 minutes

🍽 Ingredients

• 1 cup Gluten-free pasta
• 2 medium Zucchini
• 2 tablespoons Olive oil
• 2 cloves, minced Garlic
• 2 tablespoons Lemon juice
• 1 tablespoon Lemon zest
• 1/2 cup Vegetable broth
• to taste Salt
• to taste Black pepper
• for garnish Fresh parsley or basil

📖 Instructions

1. First, prepare the zucchini noodles. If using a spiralizer, simply spiralize the zucchini into noodles. If using a vegetable peeler, create long ribbons. Set aside. I once tried using a mandolin slicer and almost chopped off a fingertip-- so proceed with caution!
2. Next, cook the gluten-free pasta according to package directions. Drain well and set aside. Don't overcook the pasta—it should be al dente. You know, that perfect firm-to-the-bite texture?
3. While the pasta cooks, prepare the sauce. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds, or until fragrant. Don't burn the garlic—it'll taste bitter! If that happens, well, it happens!
4. Add the lemon juice, lemon zest, and vegetable broth to the skillet. Bring to a simmer. Reduce heat to low and let it simmer for about 5 minutes, allowing the flavors to meld. It's this simmering that makes everything taste oh-so-good. Just sayin'.
5. Stir in the cooked gluten-free pasta and zucchini noodles. Toss to coat evenly with the lemon garlic sauce. Add salt and pepper to taste. This is where you can really personalize the flavors. Add a pinch more salt if needed, a dash more pepper if you like it spicy!
6. Serve immediately. Garnish with fresh parsley or basil, if desired. I'm a big fan of fresh basil—it adds such a bright, fresh flavor. But use what you have and love!
7. Optional: For an extra burst of flavor, add a pinch of red pepper flakes to the sauce for a touch of heat. Or try some toasted pine nuts for added crunch. Why not both?

📝 Notes

• Make sure to use a high-quality gluten-free pasta for best results.
• You can add a pinch of red pepper flakes to the sauce for a little extra heat.
• Don't overcook the zucchini noodles—they should be tender-crisp.