Lemon Zucchini Pasta Sauce
A light yet creamy pasta recipe with a burst of citrus.
Servings: 6
Calories: 470kcal
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Ingredients
- 2 medium zucchinis
- 2 lemons (juiced)
- 1 cup cashews (soaked)
- 1 bunch basil
- 1 medium onion
- 1 whole garlic bulb
- 2 tbsp olive oil
- 1 pound pasta of choice
- 1 cup pasta water
- ¼ tsp salt and pepper (or to taste)
Instructions
- Preheat oven at 400 °F
- Soak 1 cup cashews in boiling water while prepping the rest of the ingredients.
- Roughly chop 2 medium zucchinis and 1 medium onion, and cut the top off 1 whole garlic bulb.
- Toss the zucchini, onion, and garlic with olive oil and place on a sheet pan in the oven for 20 minutes, keeping an eye on them to make sure they don't brown. You should be able to easily pierce it with a fork.
- Drain and rinse the cashews.
- Add all ingredients together, including 1 bunch basil, 2 tbsp olive oil, ¼ tsp salt and pepper and the juice of 2 lemons, and blend.
- Cook 1 pound pasta of choice according to the package directions.
- Use 1 cup pasta water to thin out the sauce. Blend until smooth.
- Mix pasta and sauce together. Serve and enjoy!
Notes
If you are meal prepping, freeze the pasta sauce without water added to it. Once you are ready to heat up the frozen sauce, add one cup of water to the pot and heat on medium, stirring occasionally. This is enough sauce for one pound of pasta.
Nutrition
Calories: 470kcal | Carbohydrates: 70g | Protein: 15g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Sodium: 16mg | Potassium: 562mg | Fiber: 5g | Sugar: 7g | Vitamin A: 209IU | Vitamin C: 33mg | Calcium: 52mg | Iron: 3mg