Lemon Zucchini Pasta (Printable)

Spiralized zucchini with zesty lemon butter sauce, Parmesan, and fresh parsley. A light, vibrant dish ready in 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 make it:

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 Suggestions:

01 -
  • It comes together faster than delivery and tastes like you put in real effort.
  • The lemony butter sauce clings to every strand without feeling heavy or greasy.
  • You can eat a huge bowl and still feel light, not weighed down.
  • It uses up summer zucchini without turning them into mushy brown bits.
02 -
  • If you skip reserving pasta water, the sauce will never come together properly and you will be sad.
  • Spiralize the zucchini at the last minute or it will release water and make everything soggy.
  • Do not let the garlic brown or the whole dish will taste bitter and burnt.
03 -
  • Use a spiralizer or julienne peeler for long, even zucchini ribbons that cook uniformly.
  • Zest the lemon directly over the skillet so the oils fall right into the sauce.
  • Taste before serving and adjust with more lemon, salt, or cheese until it sings.
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