Veggie “Pasta” with Lemon, Chives and Goat Cheese
- Total Time
There's no actual pasta in this recipe but spiralized vegetables do a fab job of mimicking the real deal.
reduced-sodium chicken broth6 Tbsp, divided
yellow summer squash1 small, spiralized
uncooked carrot(s)½ large, spiralized
uncooked shallot(s)1 medium, chopped
soft-type goat cheese1 ½ Tbsp, crumbled, divided
lemon zest½ tsp
fresh lemon juice2 tsp
chives2 Tbsp, chopped
table salt1 pinch
black pepper1 pinch
- 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.
- Remove skillet from heat; stir in chives. Season with salt and pepper; sprinkle with remaining 1/2 Tbsp cheese.
- Makes 1 serving.