Lemon Zucchini Pasta (Print Version)

A light, vibrant dish combining zucchini and pasta with lemon butter sauce for a fresh meal.

# What You'll Need:

→ Pasta & Vegetables

01 - 10 ounces 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, to taste
10 - Freshly ground black pepper, to taste
11 - Pinch of red pepper flakes (optional)

# Steps to Follow:

01 - Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Reserve 1/2 cup of pasta cooking water, then drain.
02 - Heat olive oil and butter in a large skillet over medium heat. Add 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 crisp.
04 - Add cooked pasta to the skillet. Incorporate lemon zest, lemon juice, and a splash of reserved pasta water. Toss gently to combine.
05 - Stir in Parmesan cheese and chopped parsley. Season with salt, black pepper, and red pepper flakes if using. Add additional pasta water as needed to create a silky sauce.
06 - Serve immediately, optionally garnished with extra Parmesan and parsley.

# Additional Tips::

01 -
  • It comes together in 30 minutes flat, making it perfect for weeknight dinners when you're tired but don't want to settle for mediocre.
  • The lemon butter sauce is impossibly silky without any cream, proving that sometimes restraint tastes better than indulgence.
  • Zucchini becomes something delicate and almost sweet here, converting even the skeptics at your table.
02 -
  • Spiralize your zucchini just before cooking, not hours ahead; water leaches out and dilutes your beautiful sauce into something sad and thin.
  • That reserved pasta water is non-negotiable—the starch is what transforms the butter and lemon into a sauce that actually clings to the pasta instead of sliding off.
  • Don't overcook the zucchini or you'll end up with mush; it only needs a couple of minutes to soften enough to be pleasant but still taste like zucchini.
03 -
  • Use a microplane to zest your lemon—it captures the fragrant oils without any of the bitter white pith underneath, and a single lemon yields way more usable zest than you'd expect.
  • Keep everything moving once you start combining the pasta and sauce; waiting around gives the pasta time to absorb the liquid and turn pasty instead of glossy and flowing.
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