Lemon Garlic Zucchini Noodles with Parmesan Cheese Plus

Serves 2 in about 25 minutes. A stove recipe built around tbsp olive oil and vegetable broth.

Ingredients

• 2 medium zucchini, spiralized
• 1 tbsp olive oil
• 1 small sweet onion, sliced in half rings
• 3 cloves garlic
• 1 tbsp butter
• Zest of 1/2 of a lemon, about 1 tbsp
• Juice of 1/2 of a lemon, about 2 tbsp
• ¼ tsp red pepper flakes (1/2 tsp for spicy)
• ½ tsp kosher salt
• ¼ tsp black pepper
• 1 ½ cups vegetable broth
• ½ cup parmesan cheese grated, plus some for garnish
• Parsley for garnish

Method

1. Cut the ends off of the zucchini and fit one on the spiralizer. Turn the handle while exerting a little pressure to keep it on the spiralizer. When the noodles will come out, place in a bowl lined with a paper towel (to absorb excess water from the zucchini).
2. Warm a 10-12 inch frying pan on med-high heat, and when it is hot add the olive oil.
3. Tip in the onion, and sauté for a few minutes until starting to become translucent.
4. Stir in the garlic and butter. Stir, cooking just for a instant so as not to burn it.
5. Stir in lemon juice, zest, red pepper flakes, black pepper, salt, and 1/2 of the broth. Stir.
6. Simmer for a few minutes and reduce by 1/3.
7. Tip in the remaining broth and let cook 2 or 3 minutes. Taste and adjust seasonings.
8. Tip in the noodles and gently stir to coat with the sauce.
9. Simmer for 3-5 minutes, until tender (they will still have a little crunch, they are not noodles!).
10. Mix in the Parmesan cheese.
11. Lift out to a serving bowl and garnish with parsley and more Parmesan as needed.

More side dishes ideas are in the side dishes collection.