Lemon Zucchini Pasta (Print View)

Spiralized zucchini in a zesty lemon butter sauce with Parmesan. Light, fresh, and ready in under 30 minutes.

# Components:

→ 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 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.

# Expert Advice:

01 -
  • It comes together faster than ordering takeout, and you probably have most of the ingredients already.
  • The lemon keeps everything feeling fresh instead of heavy, even though theres butter and cheese involved.
  • You can tweak it a dozen ways depending on whats in your fridge or what youre craving.
02 -
  • Reserve that pasta water before you drain, its the secret to a sauce that actually sticks instead of pooling at the bottom of the bowl.
  • Dont cook the zucchini too long or itll turn into mush and water down everything, you want it tender but still with a little bite.
  • Add the lemon juice off the heat if you can, high heat can make it taste bitter instead of bright.
03 -
  • Use a vegetable peeler to make ribbons instead of spirals if you dont have a spiralizer, they cook just as well and look elegant.
  • Toast the red pepper flakes in the butter for a few seconds before adding the garlic, it blooms the heat and makes the whole dish more fragrant.
  • Grate the Parmesan right before you use it, the pre-grated stuff has anti-caking agents that keep it from melting smoothly into the sauce.
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