Lemon Pepper Pasta

• servings: 2 servings
• active time: 8 minutes
• total time: 28 minutes

Ingredients

2 cups pasta (uncooked)

2 tbsp olive oil

2 cups thinly sliced zucchini (about 2 small/medium zucchinis)

½ cup chopped white onion

3 garlic cloves (chopped)

½ tsp dried rosemary

¼ tsp salt

½-1 tsp lemon pepper (*no salt added lemon pepper)

¼ tsp dried oregano

½ tsp chili pepper flakes

⅓ cup lemon juice (*)

1 tbsp lemon zest

1¼ cup water

1 13.5 oz can full fat coconut milk

½ cup Mozzarella cheese or Italian cheese blend (optional)

1 Tbsp basil (for garnish)

Directions

Sauté the zucchini and onions. Heat your olive oil in a deep skillet or sauté pan on medium to high heat. Add in diced onions and zucchini. Sauté for about 3 minutes until fragrant. Then add in seasoning and chopped garlic. Sauté for another 3-5 minutes.

Cook the pasta in the skillet. Add in lemon juice, zest, uncooked pasta, water and coconut milk. add a pinch more salt and cover. Preheat oven to 375º. Cook on medium heat for about 15 minutes, or until pasta is al dente. Stir frequently while cooking.

Uncover and simmer on low/medium heat for another 3-5 minutes to be sure sauce is thickened. Sprinkle with the cheese and place in the oven for about 6 minutes or until the cheese is melted and browned. Serve topped with fresh basil and enjoy immediately.

Nutrition

• Serving Size: 1 cup
• Calories: 423 kcal
• Total Fat: 21 g
• Saturated Fat: 6 g
• Unsaturated Fat: 14 g
• Cholesterol: 18 mg
• Sodium: 1670 mg
• Total Carbohydrate: 27 g
• Dietary Fiber: 6 g
• Total Sugars: 15 g
• Protein: 12 g