Carmelized Zucchini Linguine
Equipment
- large pot
- large pan
- measuring spoons
- measuring cup
- colander
- spiralizer
- knife
- cutting board
- grater
Ingredients
- ½ lb linguine
- 2 zucchini spiralized
- 2 cloves garlic minced
- ½ shallot thinly sliced
- 3 tbsp olive oil
- ½ tsp salt
- ½ tsp Italian seasoning
- 2 tsp Better Than Bouillon Premium Seasoned Vegetable Base
- 1 lemon quartered
- 2 tbsp cream cheese
- ½ cup reserved water
- ½ cup parmesan shredded
Instructions
- Fill a large pot with 8 ounces of water and a pinch of salt. Bring the pot to a boil, add linguine and cook until al dente, about 10 minutes. Reserve ½ cup of pasta water
- Heat 3 tablespoons of olive oil in a large pan over medium heat. Add spiralized zucchini, thinly sliced shallot, minced garlic, and ½ teaspoon of salt to saucepan. Cook, stirring occasionally, until spiralized zucchini is caramelized and mixture is thickened, 10-15 minutes.
- Add ½ cup of reserved water, 2 teaspoons of Better Than Bouillon Premium Seasoned Vegetable Base, ½ teaspoon of Italian seasoning, juice from 1 lemon, and 2 tablespoons of cream cheese to the large pan with the zucchini mixture. Bring to a simmer and stir until smooth and fully combined, about 2-4 minutes.
- Add the cooked linguine and 1/2 cup of shredded parmesan to the pan. Season with salt and pepper, as desired. Combine well and enjoy!
Notes
The best garnishes for the dish are parmesan, parsley, chili flakes, and/or lemon wedges.