Lemon Zucchini Pasta (Print version)

Spiralized zucchini tossed with pasta in a bright lemon butter sauce. 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

# How-To Steps:

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 to 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.
06 - Serve immediately, garnishing with extra Parmesan and parsley if desired.

# Tips from the pros:

01 -
  • It comes together faster than ordering takeout and tastes infinitely better.
  • The lemon butter sauce clings to every strand without feeling heavy or rich.
  • You can toss it together with pantry staples and whatever vegetables need using up.
  • It works as a quick dinner or something impressive enough for company.
02 -
  • Do not skip reserving pasta water, it contains starch that helps the sauce emulsify and coat the noodles instead of separating.
  • Add the lemon juice after removing the pan from high heat, too much heat can make citrus taste bitter instead of bright.
  • Spiralize the zucchini at the last minute, it releases moisture as it sits and will water down your sauce if prepped too early.
03 -
  • Use a Y shaped vegetable peeler to make zucchini ribbons if you do not have a spiralizer, they work just as well and look rustic.
  • Toast pine nuts in a dry skillet until golden and sprinkle them on top for a nutty crunch that takes this dish up a notch.
  • If you love garlic, add an extra clove, but slice it thin instead of mincing so it does not burn as easily.
  • For a creamier version, stir in a couple tablespoons of mascarpone or cream cheese at the end along with the Parmesan.
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