Healthy Creamy Lemon & Herb Garlic Pasta
Ingredients
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12 oz Pasta (340g), Cooked per package directions
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1 Tbsp Olive Oil
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¼ Cup Onion, Minced
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1 Cup Red Bell Peppers, Diced (~1 large)
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1 Cup Zucchini, Chopped (~1 small)
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6 Cloves Garlic, Minced
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2 Tsp Fresh Thyme Leaves (~6 sprigs)
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1 Tsp Salt
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½ Tsp Pepper
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½ Tsp Red Pepper Flakes (Optional for those who like heat)
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2 Tbsp All Purpose Flour
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3 Tbsp Lemon Juice (~1 Large Lemon)
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Zest of 1 Lemon
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3 Cups Low Sodium Vegetable or Chicken Broth
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½ Cup Parmesan Cheese, Grated
Garnish (Optional)
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Fresh Parsley
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Red Pepper Flakes
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Lemon Zest
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Parmesan Cheese
Directions
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Cook pasta according to package directions.
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While the pasta is cooking prepare the sauce. In a large non-stick pot heat the olive oil over medium heat. Add the onion and bell pepper and sauté for 5 minutes. Add the zucchini and sauté an additional 4 minutes, or until softened.
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Add the garlic, thyme, salt, pepper and red pepper flakes and cook for 1 minute.
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Add in the flour and cook for 2 minutes or until the flour is golden brown and coating all the vegetables.
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Add in the lemon juice, zest, broth and Parmesan cheese. Make sure to stir frequently for about 5 minutes to help dissolve the flour. This will help to prevent the sauce from becoming clumpy.
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Bring to a boil and reduce heat to medium-low. Cook for about 20 minutes stirring occasionally making sure to scrape the bottom of the pan to prevent clumping.
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Add the cooked pasta directly to the sauce and cook an additional 2 to 3 minutes. Serve immediately. Garnish with fresh parsley, lemon zest, red pepper flakes and or Parmesan cheese.
Courtesy of:
Brittany Sparks, RDN, CSR
Owner of Nutrition by Brittany, LLC
Nutrition Facts
Serving Size: 3/4 cup
Servings Per Recipe: 11
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Amount Per Serving
Calories 167
Total Fat 3 g
Saturated Fat 1 g
Monounsaturated Fat 1.3g
Polyunsaturated Fat 0.4g
Sodium 335 mg
Total Carbohydrate 32 g
Dietary Fiber 1.6 g
Protein 6.8 g
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Potassium 212 mg
Phosphorous 113 mg
Calcium 59 mg
Vitamin A 533 IU