Craveable 7 Zucchini Noodle Healthy Pasta Ideas

Blend cashews, garlic, almond milk, nutritional yeast, lemon juice, salt, and pepper until silky smooth.

Warm olive oil in a large skillet over medium heat. Pour in the cashew sauce and simmer 2–3 minutes until slightly thickened.

Add zucchini noodles and toss for 2–3 minutes until just tender. Don’t overcook or they’ll get watery.

Finish with red pepper flakes and parsley. Taste and adjust salt and lemon.

4 medium zucchini, spiralized

1 lb large shrimp, peeled and deveined

3 tbsp unsalted butter (or olive oil)

4 cloves garlic, minced

1/2 tsp crushed red pepper (optional)

1/2 cup dry white wine (or low-sodium broth)

1 lemon, zested and juiced

2 tbsp fresh parsley, chopped

1/2 tsp salt and 1/4 tsp black pepper

Pat shrimp dry and season with salt and pepper.

Melt butter in a large skillet over medium heat. Add garlic and red pepper; cook 30 seconds until fragrant.

Add shrimp and cook 1–2 minutes per side until pink. Remove to a plate.

Deglaze the pan with wine; simmer 2 minutes. Stir in lemon zest and juice.

Add zucchini noodles and toss 2 minutes until just tender. Return shrimp to the pan and sprinkle parsley.