Lemon Zucchini Pasta (Print version)

Spiralized zucchini tossed with spaghetti in a zesty lemon butter sauce. Light, fresh, and ready in just 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

# Directions:

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 Tips:

01 -
  • It comes together faster than you can decide what to watch for dinner.
  • The lemon and butter create a sauce so light you forget you're eating pasta.
  • Zucchini adds color and texture without weighing anything down.
  • It tastes fancy but requires almost no technique.
02 -
  • Don't skip reserving the pasta water, it's the only thing that will make the sauce creamy without adding cream.
  • Cook the zucchini quickly over medium heat, high heat makes it release too much liquid and the dish turns soupy.
  • Add the lemon juice off the heat or just as you're finishing, boiling it too long makes the brightness fade.
03 -
  • Use tongs instead of a spoon to toss the pasta, it helps everything coat evenly without breaking the zucchini ribbons.
  • Grate the lemon zest directly over the skillet so the oils land right in the sauce, not on the cutting board.
  • Taste the dish before adding salt, the pasta water and Parmesan bring plenty of seasoning on their own.
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