Lemon Zucchini Pasta (whole grain + vegetarian)
Recipe type: main dish
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
  • 8 oz whole wheat linguine
  • 2 medium zucchini, halved lengthwise and sliced
  • 1 small sweet onion, halved and sliced thin
  • ¼ tsp ancho chili powder
  • Salt & fresh ground pepper
  • 1 tbsp olive oil
  • splash white wine
  • juice from one lemon
  • fresh shredded parmesan
  • fresh thyme
  1. Bring a large pot of water to a boil. Add the linguine and cook until al dente.
  2. Heat a skillet over medium high heat. Toss the zucchini, onions, ancho chili powder, pinch of salt, ground pepper and olive oil together. Add to the skillet. Cook for a few minutes until almost tender and then add a splash of white wine (about ¼ C). Cook until the white wine reduces, about 3-4 minutes. Remove from heat and squeeze juice from half of a lemon over the veggies. Mix well.
  3. Once the pasta is done cooking, drain and place in a mixing bowl. Toss with the veggies. Squeeze the remaining half of lemon over the pasta, add salt to taste and toss to combine. Divide among 4 bowls. Top with fresh shredded parmesan and garnish with fresh thyme.
Nutrition information does not include fresh thyme or parmesan cheese as those are optional and will depend on the amount of each that you use.
Nutrition Information
Serving size: 1 bowl Calories: 273 Fat: 5g Saturated fat: 1g Unsaturated fat: 4g Trans fat: 0g Carbohydrates: 52g Sugar: 10g Sodium: 25mg Fiber: 8g Protein: 12g Cholesterol: 0mg
Recipe by This Gal Cooks at https://www.thisgalcooks.com/lemon-zucchini-pasta/