Lemon, Zucchini and Red Pepper Spaghetti
Michael Fleming
In 30 minutes, lunch is on the table with this spaghetti dish. The light lemony flavor makes this dish pop.
Servings 2
Calories 461 kcal
- 6 1/2 oz brown rice spaghetti or your favorite spaghetti
- 2 tbsp low-sodium vegetable broth
- 1 medium red pepper diced
- 2-3 cloves garlic minced
- 1 tbsp fresh basil chopped
- 1 medium zucchini grated
- 1 lemon juiced
- 1/4 cup lemon zest
- 2 tbsp pine nuts
- 2 tbsp nutritional yeast
In a large pan, heat the vegetable broth and sauté the red pepper for 5 minutes.
Meanwhile, cook the spaghetti according to the package directions (10 to 12 minutes).
In a small dry pan, sauté the pine nuts until nicely golden brown. Stir constantly and watch that they don’t burn.
To the red pepper add the garlic and the grated zucchini cooking for 15 minutes, stirring frequently.
Stir in the lemon, lemon zest and spaghetti. Mix well. Divide on to two plates or bowls and top with the pine nuts and nutritional yeast.
Calories: 461kcalCarbohydrates: 76.6gProtein: 14.5gFat: 8.1gSodium: 21.2mg