Gluten Free Lemon Basil Zucchini Pasta
 
Prep time
Cook time
Total time
 
It's two thumbs up for this simply effortless 30 minute vegetarian Gluten Free Lemon Basil Zucchini Pasta dinner! It's light and flavorful with all the freshness of spring.
Author:
Recipe type: Pasta
Serves: 8 servings
Ingredients
  • 2 tablespoons olive oil
  • ½ onion, chopped
  • 2 heaping cups chopped zucchini (about 1 large or 2 small)
  • salt and pepper for seasoning
  • 2 cloves garlic, minced
  • ⅓ cup white cooking wine
  • ⅓ cup reserved pasta water
  • 12 oz. preferred gluten free pasta noodles
  • ½ cup shredded Parmesan cheese
  • 2-3 tablespoons freshly chopped basil, dependting on taste
  • 1 dry pint grape tomatoes
  • 2 tablespoons butter
  • juice of 1 lemon (about 2 tablespoons)
Directions
  1. Boil salted water and cook gluten free pasta according to package directions.
  2. While water is heating/pasta is cooking, heat olive oil in a large skillet over medium heat. Once oil is hot enough that a drop of water sizzles, add chopped onion and cook for 4-5 minutes until beginning to brown. Add chopped zucchini (cut in half lengthwise, then cut lengthwise again, and chopped ¼" thick). Season generously with salt and pepper. Stir to coat and cook an additional 2 minutes. Add minced garlic and cook 1 minute more.
  3. Drain pasta, reserving ⅓ cup pasta water. Pour pasta, pasta water, and white wine into pan. Stir and cook for 2 minutes until some of liquid has reduced. Add Parmesan cheese, basil, tomatoes, and butter. Cook and stir an additional minute until butter and cheese have melted. Remove from heat. Add lemon juice and stir.
  4. Season to taste with additional salt and pepper and serve immediately while still warm.
Recipe by Breezy Bakes at https://www.breezybakes.com/gluten-free-lemon-basil-zucchini-pasta/