Veggie “Pasta” with Lemon, Chives and Goat Cheese

2
Total Time
25 min
Prep
17 min
Cook
8 min
Serves
1
Difficulty
Easy
There's no actual pasta in this recipe but spiralized vegetables do a fab job of mimicking the real deal.

Ingredients

reduced-sodium chicken broth

6 Tbsp, divided

yellow summer squash

1 small, spiralized

uncooked carrot(s)

½ large, spiralized

uncooked shallot(s)

1 medium, chopped

soft-type goat cheese

1½ Tbsp, crumbled, divided

lemon zest

½ tsp

fresh lemon juice

2 tsp

chives

2 Tbsp, chopped

table salt

1 pinch

black pepper

1 pinch

Instructions

  1. Heat 1/4 c broth in a large nonstick skillet over medium-high heat; saute squash, carrot and shallot until tender, 5 minutes. Stir in remaining 2 Tbsp broth, 1 Tbsp cheese, lemon zest and juice; cook on low heat, stirring, until cheese melts.
  2. Remove skillet from heat; stir in chives. Season with salt and pepper; sprinkle with remaining 1/2 Tbsp cheese.
  3. Makes 1 serving.

A happier, healthier you starts here