This Lemon Zucchini Pasta is a bright and fresh dish that’s perfect for any day! With spiralized zucchini and a zesty lemon sauce, it feels light and tasty.
You won’t believe how quick it is to make, and it’s so fun to twirl those noodles around your fork! I love adding some parmesan on top for extra yum – it’s a real crowd-pleaser!
Key Ingredients & Substitutions
Pasta: I love using spaghetti or linguine for a classic touch, but any pasta will work! You can swap in gluten-free pasta if needed, or try whole wheat for a healthier option. Even zoodles (zucchini noodles) can replace traditional pasta if you want a low-carb meal.
Zucchini: Fresh, firm zucchinis are the way to go. If they’re not available, yellow squash works just fine. You can even mix in a bit of other veggies like bell peppers or spinach for added color and nutrition.
Parmesan Cheese: Grated Parmesan is my favorite for its strong flavor. If you’re avoiding dairy, you could use nutritional yeast as a cheese alternative. For a milder taste, Pecorino Romano is a great sub!
Heavy Cream: This is optional but adds creaminess. If you want a lighter version, use a splash of vegetable broth or keep it dairy-free with coconut milk or cashew cream. It’s all about what fits your meal!
How Can I Perfectly Cook the Zucchini?
To get deliciously tender zucchini without losing its crunch, follow these tips:
- Cook over medium heat with olive oil. Add minced garlic first for flavor, then throw in the zucchini.
- Keep the cooking time short, about 2-3 minutes, to ensure it stays slightly firm.
- Don’t forget to season with salt and pepper. This enhances its natural flavor!
Doing this will keep your zucchini vibrant and crunchy, making your dish even more appealing!
Delicious Lemon Zucchini Pasta Recipe
Ingredients You’ll Need:
- For the Pasta:
- 8 oz spaghetti or linguine pasta
- For the Sauce:
- 2 medium zucchinis, julienned or spiralized
- 2 tbsp olive oil
- 2 cloves garlic, minced
- Zest of 1 lemon
- Juice of 1 lemon (about 3 tbsp)
- 1/2 cup grated Parmesan cheese, plus extra for serving
- 1/4 cup heavy cream or half-and-half (optional, for creamier sauce)
- Salt and freshly ground black pepper, to taste
- Fresh basil or parsley, chopped (for garnish)
How Much Time Will You Need?
This Lemon Zucchini Pasta takes about 15 minutes to prepare and 10 minutes to cook, totaling around 25 minutes. It’s a quick and easy dish that fits perfectly into any busy weeknight!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Add your spaghetti or linguine and cook according to the package instructions until it’s al dente (firm to the bite). Remember to save about 1 cup of the cooking water before you drain the pasta. This water will help adjust the sauce later!
2. Sauté the Garlic:
While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Once the oil is hot, add the minced garlic. Sauté it for about 1 minute until it becomes fragrant but be careful not to burn it!
3. Add the Zucchini:
Add your spiralized or julienned zucchini to the skillet. Cook it for about 2-3 minutes, stirring occasionally. You want it to be slightly tender but still crisp. Sprinkle a little salt and pepper over the zucchini while it cooks.
4. Make the Sauce:
Next, lower the heat and add the lemon zest, lemon juice, and the heavy cream (if you’re using it) to the skillet. Give everything a good stir to combine all those lovely flavors!
5. Combine Pasta and Sauce:
Now it’s time to add the drained pasta to the skillet! Toss everything together, mixing well so the zucchini and sauce coat the pasta evenly. If the sauce seems a bit thick, pour in the reserved pasta water a little at a time until you reach your desired consistency.
6. Add Parmesan:
Add the grated Parmesan cheese to the skillet and stir until it melts and combines with the rest of the sauce. Taste it and adjust the salt and pepper if needed.
7. Serve It Up:
Serve your Lemon Zucchini Pasta immediately! Garnish with extra Parmesan cheese, a dash of black pepper, and some fresh chopped basil or parsley on top for that extra burst of flavor.
Enjoy your fresh and zesty Lemon Zucchini Pasta!
Can I Use Frozen Zucchini for This Recipe?
While fresh zucchini is best for texture and flavor, you can use frozen zucchini if needed. Just make sure to thaw and drain the excess water before adding it to the skillet to avoid a watery sauce!
Can I Make This Recipe Vegan?
Absolutely! To make this dish vegan, substitute the Parmesan cheese with nutritional yeast for a cheesy flavor and use a plant-based cream alternative like coconut cream or cashew cream. You can also skip the cream altogether and add more lemon juice for zest!
How to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it gently in a skillet over low heat, adding a splash of water or broth to loosen the sauce if needed.
Can I Add Proteins to This Dish?
Yes! Grilled chicken, shrimp, or chickpeas make excellent additions. Just ensure they are cooked separately and tossed in during the last step to warm them through with the pasta and sauce.