Still drooling over this lemon chilli pasta that we whipped together, so we thought we’d share it here! It’s grain-free, gluten-free and definitely guilt-free. Just a healthy indulgence, ready to eat.
Heat olive oil in a saucepan over medium heat. Add garlic and cook for about 1 minute, or until fragrant.
Add zucchini, lemon zest, and chili flakes. Stir well, reduce heat to low, and cover.
Cook Cauliflower Linguini according to package instructions. If cooking from frozen, stir immediately after adding the pasta to boiling water to loosen the noodles. Reserve 1/4 cup pasta water before draining.
Add the reserved pasta water to the zucchini mixture and stir to combine.
Add the cooked Linguini and toss until evenly coated. Serve and enjoy!
