Veggie “pasta” with lemon, chives, and goat cheese

Veggie “Pasta” with Lemon, Chives & Goat Cheese

Points® value
Total Time
25 min
17 min
8 min
There's no actual pasta in this recipe, but spiralized vegetables do a fabulous job of mimicking the real deal. This is the best time to invest in a spiralizer if you don't have one, as it's one of our favorite ways to prep veggies. The squash, carrots, and shallots are first sautéed in chicken broth, then flavored with goat cheese, lemon zest, and lemon juice for a punch of citrusy brightness. Stir in the chives, season with salt and pepper, top with more cheese, and your delicious pasta substitute is ready to go. You'll love how supremely satisfying this recipe is without all the extra calories and carbs.


Reduced sodium chicken broth

6 Tbsp, divided

Uncooked yellow summer squash

1 small, spiralized


½ large, spiralized


1 medium, chopped

Soft goat cheese

1½ Tbsp, crumbled, divided

Lemon zest

½ tsp

Fresh lemon juice

2 tsp


2 Tbsp, chopped

Table salt

1 pinch(es)

Black pepper

1 pinch(es)


  1. Heat 1/4 cup 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.