Lemon Zucchini Pasta (Printer-Friendly)

Spiralized zucchini tossed in a zesty lemon butter sauce with fresh pasta. Light, fresh, and ready in just 30 minutes.

# What You'll Need:

→ Pasta & Vegetables

01 - 10 oz spaghetti or linguine
02 - 2 medium zucchinis, spiralized
03 - 2 cloves garlic, minced
04 - Zest and juice of 1 large lemon
05 - 2 tablespoons fresh parsley, chopped

→ Sauce

06 - 4 tablespoons unsalted butter
07 - 2 tablespoons extra virgin olive oil
08 - 1/4 cup grated Parmesan cheese

→ Seasonings

09 - Salt and freshly ground black pepper to taste
10 - Pinch of red pepper flakes, optional

# Directions:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta cooking water, then drain.
02 - While the pasta cooks, heat olive oil and butter in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
03 - Add spiralized zucchini to the skillet and cook for 2-3 minutes, stirring gently, until just tender but still crisp.
04 - Add the cooked pasta to the skillet along with lemon zest, lemon juice, and a splash of reserved pasta water. Toss gently to combine.
05 - Stir in Parmesan cheese and parsley. Season with salt, pepper, and red pepper flakes if desired. Add more pasta water as needed to create a silky sauce. Serve immediately, garnishing with extra Parmesan and parsley if desired.

# Expert Suggestions:

01 -
  • It tastes indulgent but uses ingredients you probably already have sitting in your fridge.
  • The zucchini adds a fresh crunch that keeps the dish from feeling too heavy, even with butter and cheese.
  • You can have dinner on the table in thirty minutes without turning on the oven or breaking a sweat.
  • It works as a light main or a show-stopping side that makes you look like you tried harder than you did.
02 -
  • Do not skip reserving the pasta water; it has starch that helps the sauce cling to the noodles instead of pooling at the bottom of the bowl.
  • Spiralize the zucchini at the last minute and pat it dry with a towel if it seems wet, or it will water down your sauce and make everything bland.
  • Taste the dish before serving and adjust the lemon juice; some lemons are more tart than others, and you want brightness without puckering.
03 -
  • Use a microplane to zest the lemon directly over the skillet so the oils fall right into the sauce and nothing goes to waste.
  • If you do not have a spiralizer, use a julienne peeler or even a regular vegetable peeler to make thin ribbons; they work just as well and cook even faster.
  • Toast the Parmesan rinds in the pasta water while it boils for an extra layer of umami, then fish them out before draining.
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