Lemon Veggie Pasta
1. Cook the spaghetti in salted boiling water until al dente. Drain and transfer to a serving bowl or platter.
2. Meanwhile melt 3 tablespoons Country Crock Original Spread in a medium skillet over medium heat. Add the shallots and cook, stirring, until softened, 2-3 minutes. Add the zucchini and cherry tomatoes and cook, stirring, until the zucchini browns and cooks through and the tomatoes begin to blister and pop, 5-7 minutes.
3. Pour the veggies over the pasta along with the kalamata olives and lemon zest.
4. In a small bowl, melt remaining 2 tablespoons Country Crock Original Spread and stir in the lemon juice. Pour it over the veggies and pasta. Sprinkle with salt & pepper and toss to combine. Garnish with whole or sliced fresh basil.
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Directions
1. Cook the spaghetti in salted boiling water until al dente. Drain and transfer to a serving bowl or platter.
2. Meanwhile melt 3 tablespoons Country Crock Original Spread in a medium skillet over medium heat. Add the shallots and cook, stirring, until softened, 2-3 minutes. Add the zucchini and cherry tomatoes and cook, stirring, until the zucchini browns and cooks through and the tomatoes begin to blister and pop, 5-7 minutes.
3. Pour the veggies over the pasta along with the kalamata olives and lemon zest.
4. In a small bowl, melt remaining 2 tablespoons Country Crock Original Spread and stir in the lemon juice. Pour it over the veggies and pasta. Sprinkle with salt & pepper and toss to combine. Garnish with whole or sliced fresh basil.