-
Cut the ends off of the zucchini and fit one on the spiralizer. Turn the handle while exerting a little pressure to keep it on the spiralizer. When the noodles will come out, place in a bowl lined with a paper towel (to absorb excess water from the zucchini).
-
Heat a 10-12 inch frying pan on med-high heat, and when it is hot add the olive oil.
-
Add the onion, and sauté for a few minutes until starting to become translucent.
-
Add the garlic and butter. Stir, cooking just for a minute so as not to burn it.
-
Add lemon juice, zest, red pepper flakes, black pepper, salt, and ½ of the broth. Stir.
-
Cook for a few minutes and reduce by ⅓.
-
Add the remaining broth and let cook 2 or 3 minutes. Taste and adjust seasonings.
-
Add the noodles and gently stir to coat with the sauce.
-
Cook for 3-5 minutes, until tender (they will still have a little crunch, they are not noodles!).
-
Stir in the Parmesan cheese.
-
Remove to a serving bowl and garnish with parsley and more Parmesan to taste.