Zucchini Lemon-Garlic Noodles

Zucchini noodles tossed together in a satisfying lemony garlic sauce for the reliable lighter weeknight dinner that can easily be made in under 20 minutes!

Two words – zucchini noodles. Seriously they might be the greatest thing next to sliced bread and realizing that A cook could make rice out of cauliflower. A cook mean what a genius way to eat your veggies – you THINK you're eating satisfying carb-loaded pasta, when in reality you can go back for seconds or even thirds because, wait, they are vegetables. Ever since A cook spiralized the first zu

Can we say curly sweet potato fries anyone??

What goes in

• 4 large zucchinis, ends removed
• 1 tablespoon olive oil
• 2 shallots, diced
• 4 cloves garlic, minced
• 2 cups chicken broth
• 1/2 cup half and half
• 4 tablespoons lemon juice
• Zest of one lemon
• 1 teaspoon. red pepper flakes
• 1/2 teaspoon. sea salt
• 1 teaspoon. pepper
• 1/4 cup shredded Parmesan cheese

How it comes together

1. To spiralize your zucchini, first cut each end off your zucchini and attach to your spiralizer so that it is secure. Start turning and watch the magic happen!
2. Set your zucchini noodles aside on paper towels so that the water is soaked up.
3. Use a wide skillet on a lively burner, drizzle a little olive oil and saute the shallots and garlic until the aroma shows. Add chicken broth, half and half, lemon juice and zest, red pepper flakes and salt/pepper.
4. Bring to a boil then cover and turn down heat to low allowing the sauce to simmer until it has reduced by almost half, about 15 minutes.
5. Toss your zucchini noodles in with your sauce and cook an additional 3 to 5 minutes, depending on how you like your noodles cooked (al dente is about 3 minutes cooked).
6. Remove from heat, sprinkle with Parmesan cheese (1 tablespoon per serving) and enjoy!