Veggie “pasta” with lemon, chives, and goat cheese
1
Points®
Total time: 23 min • Prep: 15 min • Cook: 8 min • Serves: 1 • Difficulty: Easy
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.
Ingredients
Reduced sodium chicken broth
6 Tbsp, divided
Uncooked yellow summer squash
1 small, spiralized
Carrots
½ large, spiralized
Shallot
1 medium, chopped
Soft goat cheese
1½ Tbsp, crumbled, divided
Lemon zest
½ tsp
Fresh lemon juice
2 tsp
Chives
2 Tbsp, chopped
Table salt
1 pinch(es)
Black pepper
1 pinch(es)
Instructions
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.
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