Zucchini Ribbon Pasta with Lemon and Pine Nuts - Gluten Free
Introducing the Zucchini Ribbon Pasta with Lemon and Pine Nuts, a dish that marries simplicity with bold flavors. This dish features thinly sliced zucchini ribbons sautéed to perfection, enhanced with the tang of fresh lemon and the crunch of toasted pine nuts—a tantalizing alternative to traditional pasta that’s both nourishing and satisfying.
Ingrédients
- 2 large large zucchini, thinly sliced into ribbons
- 1 tablespoon olive oil
- 2 cloves cloves garlic, minced
- 1/4 cup pine nuts, toasted
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1/4 cup fresh basil, chopped
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup Parmesan cheese, grated (optional for Vegan version)
Instructions
- Using a vegetable peeler or mandoline, slice the zucchini into thin ribbons and set aside.
- Heat the olive oil in a large pan over medium heat and sauté the garlic until fragrant, about 1 minute.
- Add the zucchini ribbons to the pan, tossing frequently, until tender, about 3-4 minutes.
- Stir in the lemon juice, lemon zest, salt, and pepper, and cook for an additional 1 minute.
- Remove from heat and toss the zucchini with toasted pine nuts and fresh basil.
- Serve warm, topped with grated Parmesan cheese if desired.
Nutrition (per 100g)
Serving: 100g | Calories: 165kcal | Carbohydrates: 8g | Protéines: 6g | Fat: 12g | Sucre: 4g
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