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Nourishing Breakfast Recipes

Lemon Banana Blender Pancakes

Lemon banana blender pancakes are fluffy, tart and delicious for breakfast on any occasion! Easy to make gluten and dairy-free, they’re made with simple ingredients that are sure to already be in your fridge and pantry.

Brighten up any morning with a batch of these bright and super fluffy lemon banana pancakes. Easy to make in less than 30 minutes from start to finish, you’ll love how fresh and tart they are! I think it’s safe to say most of us have lemons, oats, bananas, and some type of milk and yogurt on hand which is why these pancakes are so perfect for breakfast on the weekend.

Grating fresh lemon zest both into and on top of these lemon banana pancakes adds so much freshness that naturally gives you a little energy boost in the morning too! I just love the lemon banana combo — it turned out so well in these lemon banana chia muffins which inspired these pancakes.

Throwing all of the ingredients together in a blender saves you from getting multiple bowls dirty (just make sure you wash the blender before the batter hardens!) and gets you the perfect consistency for pancake batter. I can’t wait to hear what you think of this pancake recipe!

Ingredients for Lemon Banana Pancakes

  • old-fashioned oatsuse gluten-free oats if preferred.
  • eggs
  • spotty bananas
  • maple syrup these pancakes are sweetened naturally with maple syrup, however they do get a lot of sweetness from the bananas so if you wanted to omit the maple syrup you definitely could!
  • plain or vanilla yogurtI recommend opting for yogurts that are lower in sugar and higher in protein. I used siggi’s 4% touch of honey flavor. To make these pancakes dairy-free use plant-based or coconut yogurt.
  • lemonsyou will need the zest and the juice! See below for my trick for getting more juice out of a lemon.
  • oat milkother non-dairy milk of your choice would also work.
  • vanilla extract
  • cinnamon
  • baking powder
  • salt

equipment / utensils

  • high-speed blender
  • zester
  • spatula
  • skillet or sauté pan

Tips for Making Lemon Banana Blender Pancakes

  • Get out all of the ingredients before you start making them. I like to do this for every recipe no matter how easy or complicated it might be. It helps to make sure you don’t forget anything.
  • Microwave the lemon to get more juice out of it. Check out this video for how to get more juice out of your lemons — it’s so easy!
  • Don’t flip them until they bubble. You want to give your pancakes a chance to rise a bit before flipping them. Look for little bubbles around the edges before flipping. This will also prevent you from flipping too early!
  • Don’t squish them down with the spatula once you’ve flipped them. You want your pancakes to have a little lift and bounce, so once you flip them, don’t squish them down with the spatula. I love how these can get really fluffy.
  • Wash the blender immediately after cooking the pancakes. The oat flour will harden and it will be a lot harder to scrub the blender clean if you wait! Wash as much of the batter out as you can, then fill the blender up about halfway with water and a few drops of soap. Run it on high, and it practically cleans itself!
lemon banana blender pancakes

Lemon Banana Pancakes

Maggie Michalczyk, RDN
Lemon banana pancakes made from oats are a fresh and fun take on pancakes that you’ll want to make for many weekend mornings to come. They’re fluffy, fresh, and tart to wake you up deliciously! 
Prep Time 5 mins
Cook Time 10 mins
Servings 2 servings


  • 1 1/2 cups old-fashioned oats⠀
  • 2 eggs⠀
  • 2 large spotty bananas⠀
  • 2 tbsp. maple syrup
  • 1/4 cup whole-milk yogurt or dairy-free/plant-based yogurt
  • 2 tbsp. oat milk or other milk of choice⠀
  • zest of 2 lemons
  • juice of 1 1/2 lemons⠀
  • 1 tsp. vanilla extract ⠀
  • 1 tsp. cinnamon⠀
  • 1 tsp. baking powder ⠀
  • pinch of salt ⠀


  • Add all of the ingredients to a high-speed blender and blend until a pancake batter consistency forms. 
  • Heat a skillet and coat with butter or oil to prevent pancakes from sticking. Use a 1/4 cup to portion out the pancake batter onto the skillet. 
  • Once the edges start to bubble, flip. Repeat with remaining pancake batter. 
  • Top with extra lemon zest, yogurt & banana slices and a drizzle of maple syrup or honey if desired. Enjoy! 
Keyword lemon banana pancakes; pancakes; lemon; banana; banana pancakes; blender pancakes; oat pancakes

More lemon recipes & banana recipes you’re sure to love

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banana lemon blender pancakes made with oats, yogurt, banana, and fresh lemon
Nutritious Treats

Lemon Thumbprint Cookies

Lemon thumbprint cookies are a simple and delicious gluten free treat that harness the bright tart flavor of lemon in each bite!

lemon thumbprint cookies

Little drops of sunshine was the first thing that came to mind when I thought about naming these cookies. They’re cheery to look at and even more fun to eat! The cookie base is a simple gluten free peanut butter cookie (it goes with the lemon really nicely!) that is topped with a super simple lemon curd.

I love tart treats infused with lemon and lime and I had never made lemon curd before, which is how these cookies came to be. Plus if you’re following along on Instagram then you know this week is egg week and both cookies and lemon curd require eggs!

Not only do I always have a carton of eggs in my fridge for making meals and snacks with, but also of course for baking! And if you’re already like yes, the flavors of these cookies are my jam, be sure to check out this recipe for lemon banana bread — I know you’ll love it too!

Ingredients for lemon thumbprint cookies

for the cookies:

  • egg
  • peanut butter
  • maple syrup or honey
  • blanched almond flour
  • baking soda
  • salt
  • cinnamon

for the easy lemon curd:

  • eggs
  • lemons
  • sugar
  • butter
  • salt

equipment/ utensils:

simple and delicious lemon curd

Lemon Thumbprint Cookies

Maggie Michalczyk, RDN
Gluten free lemon thumbprint cookies are easy to make with lemon curd and have a bright and tangy flavor in each bite! 
Prep Time 30 mins
Cook Time 8 hrs 10 mins
Servings 10 -12 cookies


  • for the cookies:
  • 1 egg
  • 1/2 cup creamy unsweetened peanut butter
  • 1/4 cup maple syrup
  • 1 tsp. vanilla extract
  • 1/3 cup blanched almond flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. cinnamon
  • pinch of salt
  • for the lemon curd:
  • zest of 3 lemons
  • 1 1/2 cups sugar
  • 8 tbsp. unsalted butter room temperature
  • 4 eggs
  • 1/2 cup lemon juice about 3 lemons
  • 1/8 tsp. kosher salt


  • Start by making the lemon curd. Add sugar and lemon zest to a food processor or high-speed blender. Blend until combined (it will smell super citrusy!).
  • Cream the room temperature butter. Add the sugar and then add the eggs in one at a time mixing between each addition. Lastly add the lemon juice and salt and mix together until just combined. 
  • Transfer the lemon mixture to 2-quart saucepan and cook over low heat until thickened, stirring constantly. When you have your first bubble and the mixture is a lot thicker than what you started with, you’ll know it’s done.
  • Set aside to let cool.
  • In medium bowl combine egg, peanut butter, maple syrup, vanilla extract, almond flour, baking soda, cinnamon and salt. Mix until well combined.
  • Refrigerate for 10 minutes and preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  • Use a cookie scoop to portion out the dough. Roll it into balls and gently flatten it out with your palm just a little. 
  • Bake for 10-12 minutes until the cookies are set.
  • Remove from oven and use the back of a 1/2 tbsp. to make “thumbprints” in the middle of each cookie. Once the cookies are cooled spoon a little lemon curd on top of each one. 
  • Store leftover lemon curd and cookies in the fridge for up to a week. 


This lemon curd recipe was adapted from and makes for a delicious topping to many other baked goods and even toast or an English muffin! 
Keyword lemon thumbprint cookies

more lemon recipes you’re sure to love

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gluten free lemon thumbprint cookies
Nutritious Treats

Gluten Free Lemon Banana Bread

Gluten free lemon banana bread is moist, and fluffy with hints of tartness thanks to lemon juice and lemon zest. Topped with a honey peanut butter mixture, it’s a springtime twist on gluten free banana bread that you’re sure to love.

gluten free lemon banana bread

I know we all did a lot of banana bread baking last year (pumpkin bread in my case!), but if you’re ready to make a version unlike any other, this lemon banana bread is for you! Super moist with an amazing fluffy texture thanks to a blend of almond and oat flour, you will love this loaf for springtime.

Lemon juice and lemon zest give it a not too overpowering hint of tart zing that just screams spring! I will put peanut butter on pretty much anything but it goes especially well on top of this banana bread. On top of the creamy peanut butter I added a drizzle of honey and swirled it together — just try not to get lost in those delicious swirls!

And if you’re not a part of my community on Instagram, I’d love to connect with you on there as well!

Ingredients for lemon banana bread

  • oat flournot all oat flours are gluten free so look for gluten free oat flour to ensure this recipe is gluten free. You can also make your own oat flour by adding oats to a high-speed blender or even food processor until a flour forms.
  • blanched almond flour
  • cinnamon
  • baking powder
  • baking soda
  • salt
  • very ripe banana
  • whole milk yogurt (plain or vanilla works)I used siggi’s yogurt. For a dairy-free version, you can substitute regular yogurt for dairy-free yogurt.
  • honey 
  • eggs
  • lemon
  • lemon
  • vanilla extract 
  • creamy unsweetened peanut butter

equipment / utensils

healthy lemon banana bread
gluten free lemon banana bread

Gluten Free Lemon Banana Bread

Maggie Michalczyk, RDN
Gluten free lemon banana bread is moist, and fluffy with hints of tartness thanks to lemon juice and lemon zest. Topped with a honey peanut butter mixture, it’s a springtime twist on gluten free banana bread that you’re sure to love.
Prep Time 10 mins
Cook Time 50 mins
Servings 1 loaf


  • 1 1/2 cups oat flour
  • 1/2 cup blanched almond flour
  • 1 ½ tsp. cinnamon
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 3/4 cup ripe banana mashed (about 3 small-medium sized bananas)
  • 1/2 cup whole milk yogurt plain or vanilla works
  • 1/3 cup honey
  • 2 eggs
  • 1 lemon zested
  • 1/2 lemon juiced
  • 1 tsp.vanilla extract
  • for the honey peanut butter icing:
  • 1/4 cup creamy peanut butter slightly melted
  • drizzle of honey


  • Preheat the oven to 350F. Spray the bottom of a 9X5 loaf pan to prevent bread from sticking.
  • In a large bowl, whisk together the oat flour, almond flour, baking powder, baking soda, salt, and cinnamon: set aside. 
  • In a medium bowl, using a hand or stand mixer on low, mix together the yogurt, honey, eggs, oil, lemon zest and juice and vanilla until well combined. Add wet ingredients to the dry ingredients and mix on low until just combined. It’s ok if a few streaks of flour remain, you don’t want to over mix it! 
  • Pour into the prepared loaf pan and bake for 50-55 minutes. The loaf is done when a toothpick inserted into the center comes out clean with a few crumbs attached.
  • Remove from the oven and place the pan on a wire rack to cool. 
  • Once the loaf is cool, drizzle or spread the slightly melted peanut butter on top and drizzle the honey on top of the peanut butter. Use a toothpick to create swirls. Cut into slices and enjoy! 
Keyword banana bread; lemon banana bread; gluten free banana bread

This recipe was inspired by my gluten free blood orange olive oil cake. Be sure to check out that loaf for more citrus deliciousness!

more bread recipes you’re sure to love

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honey lemon banana bread made with almond flour, oat flour, yogurt and bananas
Nutritious Treats

Blueberry Lemon Energy Bites

Blueberry lemon energy bites are made with dried blueberries, oats, almond butter, coconut flakes and white chocolate chips — a perfect bite-sized, gluten and dairy free snack packed with good nutrition and easy to make in one bowl without a food processor.

blueberry energy bites with lemon, coconut, oats, almond butter, and white chocolate chips

If you peek inside my fridge or freezer at any given time, you will pretty much always find 2 cartons of blueberries and one bag in the freezer. They’re a fruit I could eat everyday and not get sick of and I love how convenient they are to snack on — all you have to do is grab a boost of blue, then rinse and enjoy! 

This post was created in partnership with the U.S. Highbush Blueberry Council. All opinions are my own and as always, I appreciate your support!

Some of my favorite ways to eat them is in oatmeal, yogurt, in a smoothie or on a salad like this blueberry greens and grains bowl. You seriously can’t go wrong!  

Convenient and nutritious, blueberries are made for pairing; a handful with nuts, yogurt, granola, peanut or almond butter toast, cheese or a protein bar makes for a power snack or mini-meal.

And did I mention how delicious blueberries are in baked goods?! Case in point, these blueberry blondies! 

I think we need to rename February, Feb-BLUE-ary in honor of this recipe that I know you will love not only this month, but anytime you’re in the mood for a nutritious treat. 

gluten and dairy free blueberry energy bites

Blueberry Nutrition 

Fresh or frozen, blueberries contain beneficial vitamins and minerals.

Blueberries are:

  • A good source of Vitamin C, which helps the immune system work properly. Vitamin C is an antioxidant that helps to protect cells from damage caused by free radicals.
  • A good source of dietary fiber (3.6 grams per serving). Fiber aids in digestion and makes you feel fuller faster. 

And did you know? Blueberries are also certified as heart-healthy through the American Heart Association Heart-Check Food Certification Program. Disclaimer: Heart-Check certification does not apply to information, recipes, or suggested uses unless expressly stated.

And if you’re looking for ways to cut back on sugar in your diet, swap sweetened yogurts, smoothies, cereals or oatmeal for unsweetened versions and add blueberries to get all the great taste without the sugar. May I also suggest these mini no bake blueberry cheesecakes to satisfy your sweet tooth in a delicious way! 

Blueberries & Heart Health 

A growing body of scientific evidence demonstrates that blueberries can be part of eating patterns to support cardiovascular health, especially as part of an overall healthy lifestyle.

Blueberries are certified as heart-healthy through the American Heart Association Heart-Check Food Certification Program. According to the Dietary Guidelines for Americans, vegetables and fruits, like blueberries, are associated with a reduced risk of many chronic diseases, including cardiovascular disease, and may be protective against certain types of cancers.

February is American Heart Month, so this month (and every month), be sure to grab a boost of blue to make any day better with simple, healthful, delicious blueberries! 

Ingredients for blueberry lemon energy bites

  • Dried blueberries freeze dried blueberries work great in this recipe too
  • Regular or gluten free rolled oatsoats give these bites more fiber and a nice chewy texture
  • Creamy unsweetened almond buttermake sure it’s really drippy! That will work best to help mix all of the ingredients together
  • Vanilla protein powder or unflavored collagen
  • Unsweetened shredded coconut 
  • HoneyI love using honey as a natural sweetener
  • Vanilla extract
  • Ground flax seedflax seed is a good source of health fats and fiber
  • Cinnamon 
  • Salt
  • Lemon zest 
  • Mini white chocolate chips omit to keep this recipe dairy free or look for dairy free chips

equipment / utensils

  • medium-sized mixing bowls
  • wooden spoon

Blueberry Lemon Energy Bites

Maggie Michalczyk, RDN
Prep Time 5 mins
Cook Time 10 mins
Servings 10 -12 balls


  • 1 1/2 cup regular or gluten free old-fashioned rolled oats
  • 1 cup dried blueberries
  • 3/4 cup creamy unsweetened almond butter
  • ½ cup unsweetened shredded coconut
  • 2 tbsp. honey
  • 2 scoops vanilla protein powder and or 1 serving of collagen
  • 1 tbsp. ground flax seed
  • 1 tsp. vanilla extract
  • 1 tsp. cinnamon
  • pinch of salt
  • zest of 1 lemon
  • ½ cup mini white chocolate chips optional


  • In a medium-sized bowl combine all ingredients and stir with a wooden spoon. Fold in the dried blueberries and mini white chocolate chips. Grate fresh lemon zest on top and stir well to combine all ingredients. 
  • Use a cookie scoop to portion out mixture and roll into balls using your hands.
  • Store in an airtight container in the fridge for a week or freeze for longer.
Keyword blueberry lemon energy bites

More blueberry recipes you are sure to love:

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blueberry oat energy bites

Nutritious Treats

Chewy Lemon Almond Flour Sugar Cookies

Chewy lemon almond flour sugar cookies are soft with a tart, bright taste thanks to fresh lemon juice and zest. Made with simple ingredients and not a lot of sugar, you can also make these cookies vegan!

almond flour lemon cookies

  • almond flour lemon cookies
  • gluten free lemon sugar cookies
  • soft lemon sugar cookies

The whole apartment smelled like fresh citrus while these cookies were baking thanks to the grated lemon zest infused into every bite. Made with just a few simple ingredients, you won’t believe how soft and chewy these healthy lemon cookies turn out to be!

Their bright and sunshiny vibes definitely makes me think of the spring, and are for sure helping to brighten up the grey of winter right about now.

Almond flour is the primary flour used in these soft lemon sugar cookies. I don’t recommend substituting the flours as nut flour are not a 1:1 substitute for grain based flours. Plus the hint of almond flavor from the almond flour really complements the lemon flavor so well.

lemon nutrition facts

Part of the citrus family, lemons are a good source of vitamin C and plant compounds that give them a number of health benefits. Vitamin C is a powerful antioxidant that helps strengthen our immune system, something we could all use a little more of in the winter, no?!

Although drinking lemon water isn’t a miracle fat burner or weight loss tactic, I do like drinking hot lemon water as a way to stay hydrated, especially in the winter.

So many dishes benefits from the punchy, bright flavor gives to anything you squeeze it on. One of my favorites is definitely this chicken lemon rice soup!

chewy lemon almond flour sugar cookies

gluten free lemon sugar cookies ingredients

Here’s everything you will need and as mentioned above, I don’t recommend substituting the flours as nut flours and grain flours are not a 1:1 equivalent.

how to almond flour lemon cookies

Making these tart lemon sugar cookies is easy! All you need to do is whisk the ingredients together, let the dough cool and roll them into balls to bake. To original recipe called for mixing everything using a mixer, but I’ve retested and found that was not necessary.

To make these cookies vegan, replace the egg with an egg replacer like this one.

lemon sugar cookies

Lemon Sugar Cookies

Maggie Michalczyk, RDN
You’ll love how delicious these healtheir lemon sugar cookies are and that they’re made with simple ingredients and not a lot of sugar!
Prep Time 25 mins
Cook Time 12 mins
Servings 15 cookies


  • 1/3 cup melted coconut oil
  • 1/4 cup cane sugar coconut sugar will also work but the cookies will come out darker
  • 2 tbsp. lemon juice
  • 1 egg*
  • 1 tsp. vanilla extract
  • 1 1/2 cups almond flour
  • 3 tbsp. coconut flour
  • 1/4 tsp. baking soda
  • 1/4 tsp. salt
  • 2-3 tsp. of fresh lemon zest


  •  Line a large baking sheet with parchment paper and set aside.
  • In the bowl of a mixer mix together the melted coconut oil, sugar, egg, vanilla, and lemon juice for about 30 seconds until just combined.
  • Next add the almond flour, coconut flour, baking soda and salt. Mix on low until the dough forms, and then fold the lemon zest in using a wooden spoon. Refrigerate for 15-20 minutes.
  • Preheat oven to 350 degrees F and use a cookie scoop to portion out the dough on to the baking sheet. Flatten the dough lightly with the palm of your hand and bake for approximately 9 minutes. Cool on a wire wrack and dust with extra lemon zest if desired!


* make these cookies vegan by combining one tablespoon of the powdered egg replacer with two tablespoons of water and let it sit for a minute to allow it to thicken before adding in with the rest of the ingredients. 
Keyword lemon sugar cookies

more almond flour cookie recipe you’re sure to love

And if you love pumpkin like me, you must try my famous pumpkin chickpea blondies!

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Best lemon sugar cookies
Easy Meals

35 Healthy Recipes for Date Night at Home

Cook up something delicious at home with these 35 healthy recipes for date night at home! Each recipe is simple with an elevated touch, making it the perfect recipe for date night in. Pour a glass of wine and have some fun in the kitchen whipping up a meal with the one you love!

If you’re reading this at the time I post this when the coronavirus pandemic is happening in the United States, then it’s safe to say going out to eat is not happening for you either. Restaurants have unfortunately been greatly impacted by the coronavirus, and while we don’t know exactly what the future of restaurant dining will look like yet, we know carry out (in some cases) and date nights at home are our only options.

Rob and I have actually enjoyed pushing ourselves to get more creative in the kitchen and to make things we normally wouldn’t now that we’re staying in for most meals. I do think one of the silver linings of this quarantine is that it’s inspired us to get more creative in the kitchen and take some time to make things we’ve always wanted to learn how to make.

Not only do I think you learn a lot about each other when making a meal together, but it can also be a good bonding activity that turns into something you guys realize you love doing together. Win, win!

The healthy and fun recipes listed below including this pasta one from me are simple, yet elevated making them perfect when you want to whip up something that feels fancy but is pretty simple to make!

Food has an amazing ability to bring us together in good times and in bad. Making a special family recipe can make us feel connected to our loved ones even when we can’t be with them at the moment. Sharing that with some you love is really special and helps you to create your own memories in the kitchen.

So tell Alexa to put on a love songs playlist, pour a crisp glass of wine, and get cooking in the kitchen together!

How to Make Date Night at Home Special

  • Set the mood. Clean up a bit, light some candles, and put on a good playlist. Use the fancier plates or fun glasses for drinks to make everything feel a bit fancier.
  • Start with a charcuterie or appetizer board. It doesn’t have to be exclusive to meats and cheeses. Get creative with what’s in your fridge and pantry. You could even do this for breakfast the next day with a pancake breakfast board.
  • Dress up! I know, I know sweats are life right now, but it can still be a fun pick-me-up to dress up even if you’re just staying home!
  • Create a signature cocktail or mocktail. Recreate your drink of choice at home or make up your own! Bonus points for the person who gets the most creative using herbs, spices, and random ingredients from your cupboards.
  • Turn it into a chopped challenge. Challenge each other to cook with what you have on hand! Pick out a couple of ingredients for the other to cook with and see what they can come up with. Make it a fun game!
white wine zucchini noodles and bucatini with lemon, garlic, tomatoes and capers

I’ve included one of our favorite date night at home inspired recipes. This lemony white wine zucchini noodle pasta dish is delicious and easy to make! Grab the recipe here and bon appetite!

healthy and simple meals for date night at home

Ingredients for Lemony White Wine Zucchini Noodle Pasta

  • spaghetti or bucatini
  • zucchini
  • fresh garlic
  • lemons
  • olive oil
  • butter
  • cherry tomatoes
  • capers
  • parmesan cheese
  • salt and pepper
  • red pepper flakes

equipment / utensils

lemony white wine zucchini noodle pasta
lemony white wine zucchini noodle pasta

Lemony White Wine Zucchini Noodle Pasta

Maggie Michalczyk, RDN
Lemony white wine zucchini noodle pasta is a delicious and simple recipe that you'll love to make any time you're in the mood for a simple yet elevated pasta dish! 
Prep Time 10 mins
Cook Time 10 mins
Servings 2 servings


  • 1/2 lb spaghetti or bucatini
  • 2 medium zucchinis spiralized
  • 1 lemon zested and juiced
  • 2 tbsp. olive oil
  • 4 cloves garlic minced
  • 1/4 tsp. red pepper flakes
  • 1/3 cup white wine
  • Pepper to taste
  • 2 tbsp. salted butter
  • 1/3 cup grated parmesan cheese plus more for garnish
  • 1 cup cherry tomatoes halved
  • 1/4 cup capers


  • Cook pasta according to package instructions. Cook it 1 minute less than the package directions instruct. Before draining the pasta, reserve about a cup of the water for later use.
  • Mince the garlic and zest the lemons using a microplane. Cut the lemons in half and add the juice to a small container so it's ready to go.
  • Heat olive oil in a medium skillet over medium heat.  Add the garlic and cook, stirring, until fragrant but not browned, about a minute. Add the red pepper flakes and stir for a few more seconds.
  • Add lemon juice and white wine, increase the heat to medium-high, and simmer until the liquid is reduced by half, about 3-4 minutes. Season with a pinch of salt and pepper.
  • Add about 1/4 cup of the pasta water, add the butter, and turn off the heat once it's melted.
  • Add the pasta back into the pan, followed by the lemon zest and parmesan cheese, tossing to coat all the spaghetti with the sauce.
  • Add the halved cherry tomatoes and zucchini noodles Add more pasta water as needed, 1 tablespoon at a time. Cook a little more just until the zucchini noodles and cherry tomatoes are tender. 
  • Serve topped with additional  lemon zest, capers, and freshly grated parmesan cheese if desired. Enjoy!
Keyword white wine pasta sauce; lemon pasta; zucchini noodles; bucatini

Dietitian approved date night recipes:

  1. One Pot Creamy Mushroom and Shrimp Pasta Recipe
  2. Mussels Fra Diavolo
  3. 30 Minute Creamy Tomato Gnocchi with Burrata
  6. Blackened Tilapia with Mango Avocado Slaw
  7. Easy Egg Noodle Stir Fry with Veggies and Chicken
  8. Ground Turkey Sweet Potato Burgers
  10. Baked Pesto Salmon
  13. Mussels with White Wine, Garlic and Herbs
  17. One-Pan Turmeric Chicken and Rice
  21. Vegan Mediterranean Vegetable Salad with Prunes and Fruit Dressing
  22. Date Night Herb Crusted Lamb Chops
  23. Healthy Chicken Cordon Bleu
  26. Healthy Lemon Carbonara
  27. Cod, Carrot & Green Bean Foil Packets with Lime Avocado Sauce
  28. 30 Minute Butter Dill Baked Salmon with Roasted Asparagus
  30. Pan seared salmon and caramelized grapes
  31. Healthy Baked Orange Chicken

dessert recipes for date night at home:

  1. pumpkin chickpea blondies {GF & DF}
  2. lemon sugar cookies {GF & DF}
  3. pumpkin chocolate chip cookies {GF & DF}
  4. pumpkin cookie skillet {DF & GF}

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35 healthy and fun recipes for date night in image of zoodles with tomatoes and parmesan