You just want the pasta to be ever-so-slightly saucy. Continue to swirl the pan until the butter turns a deep brown color and smells nutty. Let’s get started! You won't even miss pasta if you give zukes a try. The fresh lemon really brightens the flavor of this low-carb side dish which is a healthy option for a decadent pasta dish. Continue to swirl the pan until the butter is a deep brown color and smells very nutty. Add the remaining 4 tablespoons butter to the skillet. Of course, you can adapt this recipe to suit any season, so in the winter, I’d use hearty mushrooms, sweet potatoes, or any kind of winter squash. Natasha Template customized by Amanda at The Cutest Blog on the Block designed by Georgia Lou Studios. I know zucchini isn't pasta, but it sure does make a great substitute. Butter. Add comma separated list of ingredients to include in recipe. Add in the asparagus and 1/4 teaspoon salt. They take a long time to make (baking wise), but they are so worth the effort. If you could close your eyes and dream of a summer pasta on a plate, it would be this Lemon Brown Butter Pasta with Zucchini. All rights reserved. Percent Daily Values are based on a 2,000 calorie diet. It is a colorful dish that is sure to impress! Remove from heat and stir in lemon juice. Burrata. It’s the perfect combination of nutty, salty, creamy, and delicious! Saute until zucchini noodles are slightly softened or have reached desired tenderness, 3 to 5 minutes. It’s nuttiness matches up perfectly with the brown butter, and it just clings to the pasta noodles like nothing else. Serve with your favorite Leanest Lean immediately. Remove from the pan. I like for the edges to get a little bit brown and charred. Once the butter melts and starts to turn brown on the edges, start to swirl the pan. Once the butter melts and starts to turn brown on the edges, start to swirl the pan. We use two very large cloves, but you could also use three small cloves. The Homemade Lemon Cream Sauce Is So Easy To Make. Cook for 30 seconds. Toss to combine. Add the remaining salt, parmesan, and lemon zest. Here, we first sauté the vegetables in plain, unsalted butter, and then we brown the butter to make the sauce. Heat a large skillet with high sides to a medium-high heat. Season liberally with salt, it should taste almost as salty as the sea. Add 2 teaspoons of butter and 1 teaspoon of olive oil. Use a spiralizer to cut zucchini into thick or thin ribbons, your preference. It is so easy to use and clean up is a breeze so what's not to love? I was a little surprised on how much I really enjoyed it. Heat the butter and olive oil in a large non-stick frying pan. First, we use the juice in the sauce. We take perfect little ears (literally translated) of orecchiette and toss them in a lemon-infused brown butter sauce, plenty of garlic, parmesan, and then toss it with sautéed asparagus and zucchini. While you could use any combination of summer veggies, I really love the combination of zucchini and asparagus. Your email address will not be published. I like to take the pan off the heat and then add the lemon juice to avoid getting splattered with hot butter. We take perfect little ears (literally translated) of orecchiette and toss them in a lemon-infused brown butter sauce, plenty of garlic, parmesan, and then toss it with sautéed asparagus and zucchini. We use lemon two ways. YUM! Both with just a little bit of butter, and over a pretty high heat. Once the butter is brown, add the garlic and 1/4 tsp salt, cook for 30 seconds. Add a little bit of butter to a large, hot skillet. 1/2 tsp of Stacey Hawkins Seasonings are only 1 Condiment. If you are interested in purchasing one, you can head on over to. 2 Flat Breads count as 1/3 Lean and 2 Green! Melt butter in a large skillet over medium heat. It also helps that while it is, yes, butter, it’s actually much lighter than a traditional cream sauce which can weigh you down in the warmer months. Saute the zucchini until caramelized and slightly softened, about 3-4 minutes. Instead of using a julienne peeler, I used this amazing contraption I got from Amazon. It's delicious and easy. Although it is noted as a side dish, I ate it for my meal and added shredded Parmesan to it for some protein. Add zucchini noodles, tossing to coat in sauce, and cook for 2 - 3 Even though I often associate brown butter dishes with the cooler months (This wintery ravioli is one of our favorites), they still make a very frequent appearance in our kitchen throughout the summer time. Add zucchini and another 1/4 teaspoon salt. © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition Add laughing cow cheese, lemon juice, and 1 1/2 tablespoons of water stirring until cheese is melted. Most people won't think twice about serving basic cornbread when is on the table. Add in a little bit of pasta water and the parmesan cheese. Saute until bright green and slightly softened, about 3 minutes. You get these really neat spiral cut veggies in a matter of minutes and it makes your dish look oh so pretty! Corn off the cob would be lovely, squash blossom, eggplant – really anything. Dish everything up, dot with burrata and enjoy! Stir to combine. For a little extra indulgence, we tear apart a big ball of burrata cheese and scatter it on top. Add butter to the same pan. This avocado chicken salad is pretty amazing! Brown the butter. Tangles of zucchini noodles wrapped around burst cherry tomatoes in a garlic Parmesan sauce that forms itself right in the pan as the zucchini cooks, this bright Zucchini Pasta is the recipe that convinced me that zucchini noodles can, in fact, be as legitimately satisfying as regular pasta noodles.