Lemon Zucchini Pasta

This pasta is a vibrant and flavorful dish that combines the zestiness of lemon with the savory goodness of tofu and vegetables. The dish features spaghetti noodles infused with a garlic broth, tender zucchini, and golden tofu, all brought together with melted mozzarella. Finished with a sprinkle of chili flakes for a hint of heat, this pasta is perfect for a satisfying meal packed with deliciousness.

by Ashlie Jacobs

Total Time

35 min

Servings

5-7

Prep Time

10 min

Cook Time

30 min

  • 1 Large Zucchini

  • 1 small yellow onion

  • 5 cloves minced garlic

  • 1-2 quartered Lemons for garnish

  • 1 packet of extra firm tofu

  • 14.5 ounces Spaghetti pasta

  • 4 cups veggie broth or no chicken broth

  • 6-9 Tablespoons Lemon Juice

  • 1/2 bag of Shredded Vegan Mozzarella

  • Olive oil

Instructions:

Seasonings:

  • 2 Tablespoons Italian Seasoning

  • Chilli Flakes

  • Salt + Pepper

  1. Boil Pasta: Cook pasta as the box instructs, in salted water with olive oil. Once Al dente, drain and set aside.

  2. Prepare the Zucchini: Heat olive oil in a large pan over medium heat. Add quartered zucchini, season with salt and pepper, and cook for 5-7 minutes until golden brown on both sides. Remove from the pan and set aside.

  3. Cook the Tofu and Onion: In the same pan, add more olive oil if needed. Add the diced onions and well-drained, bite-sized tofu pieces. Season with salt and pepper. Cook over medium heat for 8-10 minutes until the onions are slightly translucent and the tofu is golden. Remove from the pan and set aside.

  4. Prepare the Garlic and Broth: In the same pan, add a bit more olive oil if needed. Add the minced garlic and cook for about 1 minute until golden and fragrant. Pour in the broth and add the Italian seasoning. Add salt in this step and 5, up to one Tbsp.

  5. Add Pasta: Once simmering, add the pasta and lemon juice in and mix well. Allow the broth to boil down and be mostly absorbed by the pasta. Once mostly absorbed, add in the vegan mozzarella. Cook until the cheese is melted and then add in the cooked zucchini, onions, and tofu.

  6. Final Assembly: Serve with additional mozzarella, chilli flakes, and a lemon wedge.

Ingredients:

    • Adjust the amount of chili flakes based on your heat preference.

    • Violife is the brand I used for this recipe.

    • Barilla protein+ pasta is a great choice for this meal!

  • 1 Serving

    • Calories: 482

    • Carbs: 64.8g

    • Protein: 18g

    • Fat: 17.3g

    • Fiber: 5.5g

    (Note: Nutritional values are estimated and can vary based on specific ingredient brands and quantities used.)