Description
Sauteed grated zucchini is flavored with caramelized onions, tarragon, and lemon and tossed with spaghetti for a simple plant-based dinner. Top each portion of this vegan and gluten free dish with toasted almonds for a nice nutty flavor.
Ingredients
- 12 oz gluten free spaghetti or cappellini
- 1 heaping tbsp coconut oil
- 1 yellow or sweet onion, sliced
- 1 large garlic clove, minced
- 4–5 cups grated zucchini or summer squash
- 1/2 cup nutritional yeast
- juice and zest of 1 lemon
- 1/4 cup chopped fresh tarragon
- salt & pepper to taste
- toasted sliced almonds for topping
Instructions
Using paper towels or a clean kitchen towel, squeeze the excess moisture out of the shredded zucchini. Set it aside. Fill a large stock pot with water for the pasta and set it to boil.
While the zucchini and onions are cooking, cook the pasta according to the directions on the box. Drain it and set it aside.
Heat the coconut oil in a large pan over medium-low heat. Add the onions and a pinch of salt and let them cook for about 15-20 minutes until they start to caramelize and turn golden brown. Add the garlic, shredded zucchini, and a pinch more of salt and pepper to the pan. Cook for 8-10 minutes until the zucchini has softened. Add the nutritional yeast, the lemon zest and juice, and the cooked pasta to the zucchini mixture and cook for another 1-2 minutes. Taste the mixture and add more salt and pepper as needed. Remove the pan from the heat and stir in the tarragon. Top each serving with toasted almonds and a sprinkle of fresh tarragon if you like.
Makes 4-6 servings
Notes
- Any summer squash will work here such as zucchini, yellow, or crookneck.
- You can use regular tarragon here or Mexican mint marigold which has a similar flavor and is common in Texas during the summer.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: main