Ingredients:

  • 2 medium zucchini (about 1 pound / 450g), spiralized into noodles
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1/4 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio) (60ml) - Optional, can sub with chicken broth
  • 2 tablespoons fresh lemon juice (30ml)
  • 1 tablespoon fresh lemon zest
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons pine nuts (30ml)
  • 2 tablespoons grated Parmesan cheese (30ml) (or nutritional yeast for vegan option)

Instructions:

  1. Spiralize the zucchini into noodles. Pat dry with paper towels to remove excess moisture. (If using a vegetable peeler, create wide ribbons.)
  2. In a dry skillet over medium heat, toast the pine nuts until golden brown and fragrant, stirring frequently. Remove from skillet and set aside. (Approximately 3-5 minutes). Watch carefully, they burn easily!
  3. Heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes (if using) and sauté until fragrant, about 30 seconds. Be careful not to burn the garlic.
  4. If using white wine, carefully pour it into the skillet and let it simmer for 1-2 minutes, scraping up any browned bits from the bottom of the pan.
  5. Add the lemon juice and lemon zest to the skillet and stir to combine.
  6. Add the zucchini noodles to the skillet and toss to coat with the sauce. Cook for 2-3 minutes, until the zucchini is slightly tender-crisp but still has some bite. Avoid overcooking, which will make them watery.
  7. Stir in the chopped fresh parsley.
  8. Season with salt and pepper to taste. Serve immediately, topped with toasted pine nuts and grated Parmesan cheese (or nutritional yeast).