Zuchini Pasta with white wine butter sauce

Last night I cooked a version of a pasta that my brother and sister in law made while we were at the beach! They made it with zuchini, squash, and tilapia. It was delicious when they made it and since Edgar wasn't there I thought I needed to recreate a version of the pasta for him!

Zuchini Pasta with White Wine Lemon Butter Sauce
1/4 box of whole wheat thin spaghetti
2 zuchinis, cut
3 tablespoon olive oil
4 cloves garlic,  chopped
2/3 cup white wine (I used moscato)
2 tablespoon butter or butter substitute
Salt
Pepper
Red crushed pepper
Lemon juice
Flour

1. Boil pasta in sea salt water for 6-8 minutes or until tender. Drain immediate! Preserving 2 tablespoons to put in sauce.

2. Once pasta is done in a medium saucepan add olive oil once the oil is hot add garlic and zuchini. Cook zuchini for 3-5 minutes until tender. Add white wine, butter, lemon juice of 1 lemon, salt, pepper, red crushed pepper, and a teaspoon of flour. Simmer until everything is heated and mixed together.

3.  Put pasta in bowl and pour sauce mix over the pasta and toss to coat!

Tonight I also just steamed up a bag of broccoli for a side!

What do u add into your pasta?  Check back to see what we are making with eggplant tomorrow!!!