Creamy Garlic Parmesan Zucchini Pasta
This Creamy Garlic Parmesan Zucchini Pasta is a delicious hea
Equipment
- 1 blender
Ingredients
sauce
- 1 tablespoon olive oil
- ½ onion
- 3 small zucchinis or 2 medium - cut into ~¼ inch thick half moons
- 4-8 cloves garlic - minced I used 8 cloves but I love garlic, adjust to your preference
- ⅓ cup fresh chopped basil
- ¼ cup bone broth or vegetable broth use code avocadoskillet for 20% off kettle and fire bone broth
- ¼ cup reserved pasta water
- ⅓ cup grated parmesan
- juice from ¼ lemon
- salt/pepper to taste
- 1 tablespoon butter
Other ingredients
- 1 box cooked pasta of choice I used a 12 ounce box of jovial foods
Instructions
- Heat oil in a large skillet over medium heat. Add onion and cook for 5 minutes. Add zucchini along with a pinch of salt and pepper. Add garlic and basil. Cook for another 5 minutes or until everything is cooked through and softened. I tossed all my veggies a few times to make sure everything was cooked through.
- Add all cooked veggies along with the rest of the ingredients until smooth. Taste and add more salt/pepper as needed. I added a pinch more salt but I like saltier food.
- Add cooked pasta along with sauce in the skillet and toss together. Divide out and serve.
Notes
The nutritional information is for ¼ of the recipe. If you want to bump up the protein and lower the carbs eat less pasta and add a protein like cooked chicken, sausage or tofu.
Nutrition
Calories: 548kcalCarbohydrates: 93gProtein: 20gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 15mgSodium: 195mgPotassium: 698mgFiber: 6gSugar: 7gVitamin A: 561IUVitamin C: 32mgCalcium: 136mgIron: 2mg
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