Lemon Parsley Noodles & Zoodles

Lemon Parsley Noodles & Zoodles

adapted from Cooking Light October 2014

Lemon Parsley  Noodles & Zoodles served with Eggplant & Zucchini Parmesan

Makes 2 servings                                4 WW Blue points / serving

2 ounces uncooked bucatini

1/2 zucchini, spiralized

2 Tbsp chopped fresh parsley

1 1/2 tsp garlic or plain olive oil

1/2  tsp lemon rind

1 1/2 tsp fresh lemon juice

Kosher salt and freshly ground pepper

1. Cook the pasta according to package directions without oil and salt. Adding the zucchini spirals during the last 2 minutes of cooking.
2. Drain. Return to the pot.
3. Add the parsley, olive oil, lemon rind and juice and salt and pepper to taste. Toss and serve.

Enjoy!