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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.
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Servings 2
Calories 461 kcal

Ingredients
 

  • 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

Instructions
 

  • 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.

Nutrition

Calories: 461kcalCarbohydrates: 76.6gProtein: 14.5gFat: 8.1gSodium: 21.2mg