Lemon Zoodle Spaghetti
Zucchini noodles and lemons add a touch of sweetness and zest to this light pasta dish that’s bursting with fresh, bright flavors.
Ingredients
- 1 1/4 cups cherry or grape tomatoes, halved
- 1 1/2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon thyme
- Pinch of sugar
- 1 package BUITONI Refrigerated Spaghetti (9 oz.)
- 1 1/4 tablespoons garlic, minced
- 5 1/2 cups zucchini noodles, spirals (store bought or homemade)
- 1 1/4 tablespoons lemon zest, fresh
- 2 tablespoons butter
- 3-4 tablespoons BUITONI Refrigerated Freshly Shredded Parmesan Cheese (5 oz.)
- 1/4 cup Italian parsley
- 1/4 cup basil, torn into pieces
Method
PREHEAT oven to 350° F.
TOSS tomatoes with 1 tablespoon olive oil, salt, pepper, thyme, and sugar. Spread on a cookie sheet with flat side up and bake for 25 minutes. Set aside.
BOIL spaghetti for 1 minute. Reserve 1/4 cup pasta water before draining. Drain pasta.
HEAT 1/2 tablespoon olive oil in a large skillet on medium heat; add garlic. Once the garlic is fragrant, add zucchini. Sauté for 1 minute.
ADD pasta water and sauté for 2 minutes, tossing zucchini several times. Add roasted tomatoes and spaghetti.
SEASON with salt and pepper; add lemon zest and butter. Stir to melt butter. Remove from heat.
TOP with parmesan cheese, parsley and basil. Serve and enjoy!
