Pin it I was standing at the counter one evening, staring at two zucchinis that needed using, when I remembered a pasta dish my neighbor mentioned in passing. She'd called it simple, almost too simple, but swore by the way lemon made everything taste bright. I boiled water, spiralized the zucchini with more enthusiasm than skill, and tossed it all together with butter and pasta. The kitchen smelled like summer even though it was barely spring.
The first time I made this for friends, I was nervous about serving something so plain. But when I brought the skillet to the table, still glossy with lemon butter and flecked with parsley, everyone went quiet in that good way. One friend scraped her bowl clean and asked if I'd been hiding this recipe on purpose. I hadn't, it just never seemed special enough to share, but that night it became my go-to for easy gatherings.
Ingredients
- Spaghetti or linguine: Use whichever shape you love, but longer noodles catch the sauce better and twirl around the zucchini ribbons beautifully.
- Zucchinis: Choose firm, medium-sized ones, they spiralize cleanly and don't release too much water when cooked quickly.
- Garlic: Fresh cloves are essential here, the brief sauté releases sweetness that powdered garlic just can't match.
- Lemon zest and juice: The zest carries the fragrance, the juice brings brightness, use a large lemon so you get enough of both without squeezing too hard.
- Fresh parsley: Flat-leaf parsley tastes more vibrant than curly, and it should be chopped just before adding so it stays green and lively.
- Unsalted butter: This lets you control the salt level, and it melts into the olive oil to create a silky base for the sauce.
- Extra virgin olive oil: A fruity oil adds depth, but don't use your fanciest bottle since the lemon will be the star.
- Parmesan cheese: Grate it fresh from a block, the pre-grated kind clumps instead of melting smoothly into the pasta.
- Salt and black pepper: Taste as you go, the reserved pasta water is salty and will season the dish as it emulsifies.
- Red pepper flakes: Optional, but a pinch adds gentle warmth that plays nicely with the lemon without stealing attention.
Instructions
- Boil the pasta:
- Bring a large pot of well-salted water to a rolling boil and cook your pasta until it still has a slight bite in the center. Before draining, scoop out half a cup of that starchy water, it's the secret to a sauce that clings.
- Start the sauce:
- While the pasta bubbles away, melt butter and olive oil together in a large skillet over medium heat, then add the garlic and let it sizzle gently for about a minute until your kitchen smells amazing. Don't let it brown or it'll turn bitter.
- Cook the zucchini:
- Toss the spiralized zucchini into the skillet and stir it around for two to three minutes, just until it softens but still snaps a little when you bite it. Overcooking turns it soggy and watery, so keep an eye on it.
- Combine everything:
- Add the drained pasta directly to the skillet along with lemon zest, lemon juice, and a splash of that reserved pasta water, then toss everything together with tongs so the noodles get coated evenly. The steam rising should smell bright and buttery.
- Finish and serve:
- Stir in the Parmesan and parsley, then season with salt, pepper, and red pepper flakes if you like a little heat. If the sauce looks dry, add more pasta water a little at a time until it's glossy and smooth, then serve it right away while it's hot.
Pin it One warm evening, I made this after a long day and ate it outside with a glass of cold white wine. The pasta was simple, but the lemon and butter tasted like celebration anyway. Sometimes the best meals are the ones you throw together without pressure, the ones that remind you cooking doesn't have to be complicated to feel like a gift.
How to Spiralize Zucchini Properly
If you don't have a spiralizer, a julienne peeler works almost as well and takes up way less drawer space. Hold the zucchini steady and work your way around it in long, even strokes, stopping when you hit the seedy center. Pat the ribbons gently with a towel if they seem wet, but don't squeeze them or they'll bruise and go limp before they even hit the pan.
Making It Your Own
This dish is a template more than a rulebook, so feel free to toss in whatever you have around. I've added leftover grilled chicken, sautéed shrimp, and even crispy chickpeas when I wanted something hearty. Toasted pine nuts or slivered almonds add crunch, and a handful of arugula stirred in at the end wilts just enough to add peppery freshness without another pan.
Storing and Reheating
Leftovers keep for a day or two in the fridge, though the zucchini will soften and the pasta will soak up most of the sauce. When you reheat it, add a splash of water or broth to a skillet and warm it gently over low heat, stirring often so it doesn't stick. It won't be quite as bright as the first time, but a squeeze of fresh lemon and a sprinkle of Parmesan bring it mostly back to life.
- Store in an airtight container and use within two days for best texture.
- Reheat gently on the stovetop with a little liquid, microwaving makes the pasta gummy.
- Freshen it up with extra lemon juice, parsley, and cheese just before serving.
Pin it This pasta has become my answer to busy weeknights and last-minute company alike, proof that a handful of good ingredients and fifteen minutes can turn into something you'll crave again. I hope it finds a spot in your rotation too.
Recipe FAQs
- → Can I use regular zucchini instead of spiralized?
Yes, you can slice the zucchini into thin ribbons using a vegetable peeler or mandoline. The cooking time may vary slightly depending on thickness. Spiralizing creates an appealing presentation and quicker cooking, but ribbons work beautifully too.
- → How do I prevent the zucchini from becoming watery?
Cook the zucchini for just 2-3 minutes until tender-crisp. Avoid overcooking, as zucchini releases moisture when overcooked. Pat spiralized zucchini lightly with paper towels before cooking to remove excess surface moisture.
- → What can I substitute for Parmesan cheese?
Pecorino Romano offers a sharper, more assertive flavor. Grana Padano is a mild alternative, while nutritional yeast works for a vegan option. Asiago cheese also pairs beautifully with lemon.
- → Is this dish suitable for gluten-free diets?
Absolutely. Simply swap regular pasta for certified gluten-free pasta, following package directions for cooking time. The lemon butter sauce is naturally gluten-free. Always verify that your Parmesan cheese is certified gluten-free if needed.
- → How can I make this more substantial?
Add grilled chicken breast, pan-seared shrimp, or toasted pine nuts for protein and texture. Roasted cherry tomatoes, caramelized onions, or sautéed mushrooms also complement the bright lemon flavors beautifully.
- → Can I prepare this ahead of time?
Cook the pasta and prepare ingredients in advance, but assemble just before serving for best results. The sauce is quick to make and tastes freshest when combined immediately with hot pasta.