Lemon Zucchini Pasta (Print version)

Fresh spiralized zucchini with zesty lemon butter sauce and Parmesan cheese. Ready in 30 minutes for an easy weeknight meal.

# 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 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 - Transfer to serving plates immediately, garnishing with extra Parmesan and parsley if desired.

# Expert Tips:

01 -
  • It comes together faster than ordering takeout, and you'll actually feel good after eating it.
  • The lemon butter sauce clings to every strand without feeling heavy or rich.
  • You can double the zucchini and halve the pasta without anyone noticing you're sneaking in vegetables.
  • Leftovers reheat beautifully with just a splash of water and a quick toss in the pan.
02 -
  • Don't skip reserving the pasta water, it's the secret to a sauce that clings instead of pooling at the bottom of the bowl.
  • Add the zucchini after the garlic or it releases water and makes everything soggy before the pasta is ready.
  • Toss the pasta in the skillet instead of dumping sauce on top, it makes a huge difference in how the flavors come together.
  • If your lemon is cold from the fridge, roll it hard on the counter before juicing to get every last drop out.
03 -
  • Use a vegetable peeler to make wider zucchini ribbons if you don't have a spiralizer, they work just as well.
  • Warm your serving bowls in a low oven for a few minutes so the pasta stays hot longer at the table.
  • If the sauce breaks or looks oily, add a tiny splash of pasta water and toss vigorously, it'll come back together.
  • Taste the pasta water before you drain, if it's not salty enough, your dish will taste flat no matter how much you season later.
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