Creamy One-Pot Lemon Zucchini Linguine

This linguine pasta recipe is so creamy – with the fresh sauce and ingredients it will become a staple dish you will be craving.

Course Vegetarian

Cuisine Vegetarian, Italian-Inspired

Keyword Lemon Zucchini Linguine

Prep Time 5

Cook Time 25

Total Time 30

Servings - 6 servings

Calories 240kcal

Author Maria Koutsogiannis

Ingredients

2 tbsp. butter or vegan butter
1 medium yellow onion diced
4 garlic cloves minced
1 medium zucchini sliced
1 tbsp. Better Than Bouillon Vegetable Stock Paste
2 ½ - 3 cups water
1 tsp. salt
1 tsp. garlic powder
1 tsp. onion powder
½ tsp. cracked pepper
½ tsp. chili flakes
1 cup fresh basil finely chopped
Zest of 1 lemon
5 tbsp. fresh lemon juice
¼ cup half + half cream
⅔ cup feta cheese
⅔ cup parmesan
250 g dry linguine

Instructions

Add all of the ingredients to a large pot.
Transfer to the stovetop and place over medium-high heat.
Stir the pasta every 3 – 4 minutes to help the ingredients combine and prevent sticking.
Continue to cook for 20 – 25 minutes until pasta is tender, absorbs most of the liquid and flavors combine.
Adjust seasoning to taste.
Serve immediately with chopped fresh basil or parsley.

Video

[adthrive-in-post-video-player video-id="3JMJbYFq" upload-date="2022-04-11T00:00:00.000Z" name="Creamy One-Pot Lemon Zucchini Linguine" description="This linguine pasta recipe is so creamy – with the fresh sauce and ingredients it will become a staple dish you will be craving."]

Notes

Replace the half + half with your favorite plant-based milk and swap the feta and parmesan with your favorite substitutes.

Use any other pasta you desire! Make it gluten free, and even choose a different type like penne, spaghetti, etc. It’s endless!

Add any other vegetables you wish! Customize the dish ☺

Serve this with extra cheese on top, fresh tomatoes, or toasted sourdough bread! YUM!

Store this in an airtight container in the fridge for 5 – 7 days. Reheat to serve.

Nutrition