Gluten-Free, Vegan, Serves 4
- 8 oz gluten-free spaghetti pasta
- 1 medium zucchini, spiralized
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1/4 cup vegan butter
- 1/2 cup vegan ricotta cheese
- 1 lemon, zested and juiced
- 1/4 cup fresh parsley, chopped
- Salt and pepper, to taste
Cook the gluten-free spaghetti pasta according to the package instructions. Drain and set aside. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Add the spiralized zucchini to the skillet and sauté for 2-3 minutes until slightly softened. Season with salt and pepper to taste.
In a small saucepan, melt the vegan butter over low heat. Add the vegan ricotta cheese, lemon zest, and lemon juice. Stir well to combine. Add the cooked gluten-free spaghetti pasta to the skillet with the zucchini and toss well to combine. Pour the lemon butter ricotta sauce over the pasta and toss until everything is well coated. Remove from heat and sprinkle with chopped parsley. Serve the Lemon Butter Ricotta Zucchini Pasta immediately, garnished with extra lemon zest and parsley, if desired.