Dr. Beth's Lemony Zucchini and Spaghetti

Serves: 2

Ingredients

• Sea salt
• 3 ounces spaghetti
• 4 tablespoons butter
• 2 cloves garlic, chopped
• 3-4 cups shredded zucchini, or cut into long, thin "noodles"
• 1 tablespoon grated lemon zest
• 1 tablespoon lemon juice
• 1 teaspoon crushed red pepper flakes
• 1/2 cup grated Parmesan

Directions

1. Bring a large pot of salted water to a boil.
2. Cook the spaghetti according to the package directions; drain, reserving 1/3 cup cooking water.
3. Melt the butter in a large skillet over medium heat. Add the garlic, zucchini noodles, lemon zest, red pepper flakes and 1 teaspoon salt. Cook, tossing gently with tongs, until crisp-tender, about 2-3 minutes. Add the pasta and reserved cooking water and toss to combine. Stir in the lemon juice and Parmesan. Season with sea salt.

I served mine with grilled salmon and roasted garden tomatoes.

Slice tomatoes horizontally into 1/2 inch thick pieces.
Place slices (4-5 per person) on baking dish -a 1/2 cookie sheet works well.
Season with sea salt, Italian seasoning, fresh chopped basil, rosemary
Top each one with a piece of fresh mozzarella cheese and a little more sea salt.
Bake in 400 degree oven until cheese is melted, about 7 minutes.

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