Lemon Zucchini Pasta (Printable Version)

Spiralized zucchini with zesty lemon butter sauce and Parmesan. Fresh, light, and ready in just 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

# Method 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 2-3 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 in the time it takes to boil pasta, with no complicated steps or fancy ingredients.
  • The lemon and zucchini make it feel light and vibrant, never heavy or dull.
  • You can easily dress it up with chicken or shrimp, or keep it simple and vegetarian.
  • Leftovers taste surprisingly good cold, straight from the fridge the next day.
02 -
  • Don't skip reserving the pasta water, it's the secret to a silky, cohesive sauce that clings instead of slides off.
  • Spiralize or cook the zucchini just before serving, because it releases water as it sits and can make the dish soggy if prepped too far ahead.
  • Taste the pasta before draining to make sure it's al dente, slightly undercooked pasta will finish cooking in the skillet and won't turn mushy.
03 -
  • Use a microplane to zest the lemon directly over the skillet so the fragrant oils fall right into the sauce.
  • Toss the hot pasta with the zucchini off the heat for the last few seconds to keep the zucchini from overcooking.
  • Save any extra lemon zest and stir it into the Parmesan you use for garnish, it adds an extra burst of brightness.
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