Lemon Zucchini Pasta (Printable Version)

Spiralized zucchini with zesty lemon butter sauce and fresh parsley. A light, fresh Italian-inspired main dish.

# What You 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.

# Expert Advice:

01 -
  • It comes together faster than most takeout orders and tastes like you spent all day in the kitchen.
  • The zucchini stays crisp enough to remind you its still a vegetable, not mush.
  • Lemon and butter create a sauce so simple it feels like cheating, but it works every single time.
  • You can make it heartier or keep it light depending on what your body is asking for that night.
02 -
  • If you skip reserving the pasta water, youll end up with a dry tangle instead of a glossy coating, so set that cup aside before you drain.
  • Overcooking the zucchini turns it into wet string, so pull it off the heat while it still has texture.
  • Add the lemon juice after you take the pan off the heat if you want a brighter, less cooked citrus flavor.
03 -
  • Grate the lemon zest directly over the pasta so the oils spray onto the noodles and carry more flavor.
  • If you want a creamier sauce, stir in a tablespoon of mascarpone or cream cheese along with the Parmesan.
  • Salt the zucchini lightly and let it sit in a colander for ten minutes before cooking if you want to draw out extra moisture, though I usually skip this for a quicker cook.
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