You two are so great, my family and I cook from your cookbook and/or site several times a week. This recipe makes 4 generous main dish servings. See how creamy that is? Have you ever made the sauce beforehand and stored it to use a day or two later? so I will add this to my list! Our house was done exactly the 120 days they said it would take to build! Oh my…this looks scrumptious! This is definitely a keeper! bag of tricks and this one is sure to be a keeper! We’ll definitely be trying this recipe ASAP though! As we were driving away, it dawned on me that the crews who come in to work every morning must scratch their heads every day wondering how this stuff magically appears. There is hope! The reason why we didn’t plant anything earlier this spring is because we’re moving! And every day while my husband and I are walking around measuring things and imagining light fixtures, my 3 boys are building some sort of city/fortress/battleground/modern art with random construction supplies left in the garage. Boil for about 2 minutes, or until tender. Cut each of those slices into long pieces, about the same size as the fettuccine (see photos above for explanation). Delish! Change ), You are commenting using your Twitter account. 4 minutes of cooking. I will be making this again and again. Even my kids! 4 medium zucchini, ends trimmed and peeled a julienne peeler into noodles It uses real jalapenos and I like the heat it adds! I’ve got kids that love green veg but not tomatoes…trying to think of something that would give me some carmelization…. salt and pepper. Next you’ll need some little tomatoes. Remove tomatoes from pan and place in a small dish, covered, and set aside. So use fresh lemon juice and some freshly ground black pepper…and garlic that didn’t come out of a jar. Sure I was still totally skeptical, but how can anything be bad when it’s in a Lemon Cream Sauce? Made tonight, with some grilled shrimp on top. Mmmmm sounds delish! We’ll come back to the zucchini. 1 large lemon, juiced Just made this!! ( Log Out /  not one single thing. Good luck! in food, that a vegetable garden is something I’m passionate about. I blew it off as one of those weird things that I just didn’t get. Also, thanks for the mandoline recommendation. Boil for about 2 minutes, or until tender. You should stop when they look a little blistered and just barely start to burst. Sign up for our newsletter and get (Opens a new window) Yield: 2 large servings (or 4 servings if using as a side). This looks awesome. If you want to really trick your kids, peel off the green stuff first and mix it with spaghetti)  We’re going to drop these zucchini noodles right into the pot with the pasta, at the end. My husband’s boss has done that exact thing you feared!! Garnish with additional basil if desired. So Yummmmmmyyyy!!! Kate and I almost never use fat-free cream cheese. myself out on zucchinis this summer although winter will be here before we know it and I will so miss my favorite veggie! Add garlic, cooking for 30 seconds. Set zucchini aside. Argh! It utilizes Philadelphia Cream Cheese as the creamy ingredient, instead of cream or half & half, which really speeds up the process. I would probably use whole wheat pasta for some extra fiber – I find that pasta is one place in which I can happily sub whole wheat and get 99% of the satisfaction. Oh, boo! Quickly saute those up; it only takes a couple of minutes. Heat a medium size skillet to medium heat. Chop up a few cloves of garlic and give them a quick saute in your same pan. © Louise Armstrong • TERMS & CONDITIONS • CUSTOMIZED BY DREAMFACTORYCO.COM • Disclaimer, 2 large servings (or 4 servings if using as a side). Here’s one of the secrets to this recipe. Sounds delicious! recipe note: When I make this Lemon Cream Sauce for normal pasta, I add a little chicken broth to the sauce, but all the water in the zucchini makes it unnecessary. Obviously feel free to use any of the three, but know that fat-free works great. I added some grilled chicken to mine sine I’m pregnant for some protein. Definitely going to make it again. Can’t wait to make this. Meanwhile, halve zucchini lengthways and slice thinly on the diagonal. 7 exclusive (Opens a new window) Heat the butter and olive oil in a large non-stick frying pan; cook zucchini and garlic over high heat, stirring, until zucchini is just tender. SOOOOOOOOOOOOO. Jorge and I both said we didn’t miss the traditional pasta at all! Good luck with the house! In the printable instructions I explain the best way to get the cream cheese melted and the sauce smooth, so make sure to read that [note: don’t just drop it in the sauce!] Will definately make it again! . The cream cheese should melt down and make a creamy sauce. Good luck with the morning sickness, that’s the worst! Philadelphia has been around since 1872 and uses all real fresh ingredients in their cream cheese. This IS amazing. Just made this for lunch and WOW, the portions are HUGE! They also ate the leaves off my zucchini plants before the flowers could turn into anything edible. I ended up using low fat cream cheese because I got it for free with a coupon. by Jeff Evans | Nov 21, 2013 | Recipes. I can’t wait to try it. I am thrilled to eat creamy pasta! (Unlike, say, bread…). I was thinking about my non-existent garden the other day and started craving sweet little tomatoes and tender zucchini. Will be making this again. At this point they’ve released some sweetness and it’s caramelized in the pan to develop a whole new depth of flavor. Season with salt and pepper. Used goat cheese in place of cream cheese (needed to get rid of it) and pasta water instead of broth. Win-win! Last Sunday I had dozens of green tomatoes and I was so excited for them to ripen but the deer ate them all before I got any. Now for the secret to our sinfully creamy sauce. This might be my next dinner party contribution. Add cream cheese and lemon juice, stirring until cream cheese is melted. On a side note, I wanna see the finished product of what your boys do with the construction scraps. I feel like I am wearing I am really missing a backyard abundant in tomatoes, zucchini, and fresh herbs this year. From start to finish, this dish only took me 20 minutes to make! Just trying to figure out what to do with the my zucchini and cherry tomatoes, and feeling guilty I haven’t hardly used any of my basil this year yet. Taste sauce and season with salt and pepper to taste. OOOOHHH You are fabulous! I bet they my daughter will still find them, even if I peel them. I am having a SUPER abundance of zucchini (yay!) i didn’t cook a single thing on thanksgiving. I like to use Philadelphia Cream Cheese specifically because of their great standards. Maybe still with the heat we’re having…long summer? I used up as much as I could (and made these cupcakes again), but I still had a bunch leftover. https://www.sohowsittaste.com/zucchini-noodles-with-lemon-cream-sauce Unlike a traditional alfredo sauce, this Lemon Cream Sauce just takes a few minutes in the saute pan…and on a busy week night I know we can all really appreciate a quick homemade sauce. I’m keeping this one on rotation for the summer. Season to taste with salt and pepper. Thanks so much! HOORAY for a great solution. I am definitely going to have to try this one. Can I suggest taking many many photos of the process especially of things that are covered up or under flooring that way you have a good idea where things are located etc …Enjoy! I made this for dinner tonight, I couldn’t believe how yummy and creamy it was. I hate it when I’ve spent money on something (even if it’s only a small amount), only to get it home and find that is sub-par in quality. What do those look like? Stir until hot. Tag @sara_ourbestbites on Instagram and hashtag it #ourbestbites. Thank You! This looks beautiful and I bet it tastes gorgeous. Add the remaining ingredients and cook for another 2 minutes. Taste sauce and season with salt and pepper to taste. My two year old picked out the zucchini, but it’s still a keeper. so this will be on the menu next week for sure! zucchini pasta with bacon, leeks and lemon cream sauce November 30, 2014 By camille in the kitchen 12 Comments wanna know a secret? That’s pretty impressive, congrats! Change ), You are commenting using your Facebook account. Add zucchini noodles, tossing to coat in sauce, and cook for 2 – 3 minutes until wilted. This was very delish! I’ve already added the mandoline to my amazon cart. I used a mandoline to make it quick and easy. YUM. it’s about 2 cups. Change ), You are commenting using your Google account. I made it tonight for my family and it was delicious! We made it twice in just a few days because it was such a huge hit. Second of all, because it’s delicious, versatile and tastes like spring time! Maybe 5 minutes of prep. Love the sound of that lemon basil sauce!! This looks great. This looks awesome.