This Lemon Zucchini Pasta is a fresh and vibrant dish that’s perfect for a light meal. With spiralized zucchini, garlic, and a zesty lemon sauce, it’s a lovely summer treat!
I love how quick it is to whip up! Toss in some cherry tomatoes and a sprinkle of cheese, and you’ve got a tasty dinner ready in no time. Who knew healthy could be this yummy? 😋
Key Ingredients & Substitutions
Pasta: I prefer spaghetti for this recipe since it holds the sauce well. However, you can swap it with gluten-free pasta or whole wheat options. Even zoodles (spiralized zucchini) can work for a low-carb version!
Zucchini: Fresh, firm zucchinis are best. If you can’t find them, yellow squash is a great alternative, offering a similar taste. You can also mix in some carrots for added color and sweetness!
Olive Oil: Extra virgin olive oil is my go-to for the best flavor. If you’re out, avocado oil or melted butter can be good substitutes that still deliver a lovely richness.
Parmesan Cheese: Freshly grated Parmesan adds a fantastic depth. If you’re looking for a dairy-free version, try nutritional yeast or a vegan cheese alternative.
Fresh Parsley: Parsley adds brightness. Feel free to switch it up with basil or even arugula for a peppery kick!
How Do I Get Perfectly Balanced Flavors in This Dish?
The key to a flavorful Lemon Zucchini Pasta is balancing the acidity of the lemon with the richness of the Parmesan. Here’s how to effectively achieve this:
- Start with freshly zested lemon; it releases oils that enhance flavor.
- Cook the garlic just until fragrant, as burnt garlic can turn bitter.
- When adding pasta water, do it slowly. This helps create a silky sauce that clings to the noodles without being too watery.
- Taste as you go! Adjust with salt, pepper, or more lemon juice until it feels just right for you.
Enjoy experimenting with flavors and have fun with your Lemon Zucchini Pasta!
How to Make Lemon Zucchini Pasta
Ingredients You’ll Need:
For the Pasta:
- 8 oz spaghetti or linguine pasta
For the Zucchini:
- 2 medium zucchinis
For the Sauce:
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 lemon (zested and juiced)
- 1/2 cup grated Parmesan cheese, plus extra for serving
For Garnish:
- 1/4 cup fresh parsley, chopped
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This delightful Lemon Zucchini Pasta will take about 20 minutes to prepare! You’ll spend around 10 minutes cooking the pasta and another 10 minutes sautéing the zucchini and combining everything. Super quick and perfect for a busy weekday dinner!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Once boiling, add the spaghetti or linguine and cook it according to the package instructions until it’s al dente (usually 8-10 minutes). Before you drain the pasta, make sure to reserve about 1 cup of the pasta cooking water. Then, drain the pasta and set it aside.
2. Prepare the Zucchini:
While the pasta is cooking, wash your zucchinis. Use a spiralizer or a julienne peeler to turn them into thin noodles—these are your zucchini “pasta.” If you don’t have either tool, just slicing them into thin strips with a knife will work too!
3. Sauté the Garlic:
In a large skillet, heat the olive oil over medium heat. Once hot, add the minced garlic and sauté it for about 1 minute, just until it becomes fragrant. Be careful not to let it brown as it can become bitter!
4. Cook the Zucchini Noodles:
Next, add the zucchini noodles to the skillet. Cook for about 2-3 minutes, stirring frequently, until they soften slightly but still have a little crunch. We want them tender but not mushy!
5. Combine Pasta and Zucchini:
Now it’s time to lower the heat and add the cooked pasta into the skillet with the zucchini. Toss everything together to combine it nicely.
6. Add Flavor and Creaminess:
Stir in the lemon zest, lemon juice, and grated Parmesan cheese. If the mixture seems a bit dry, gradually add the reserved pasta cooking water, a little at a time, until the sauce has the desired creaminess. It shouldn’t be watery, just beautifully coated!
7. Season and Finish:
Give it a taste and season with salt and fresh black pepper to your liking. If you’re feeling fancy, you can add more lemon juice for extra zing!
8. Garnish and Serve:
Remove the skillet from heat and garnish the pasta with fresh chopped parsley and extra Parmesan cheese. Serve immediately with lemon slices on the side for an added burst of freshness!
Enjoy your delicious and refreshing Lemon Zucchini Pasta!
Can I Use Whole Wheat or Gluten-Free Pasta?
Absolutely! You can substitute the spaghetti or linguine with whole wheat or gluten-free pasta. Just be sure to follow the cooking instructions on the package since cooking times may vary.
What if I Don’t Have a Spiralizer?
No problem! You can use a julienne peeler, a box grater, or just a sharp knife to slice the zucchini into thin strips. The goal is to create noodle-like pieces, so get creative!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm it on the stove over low heat along with a splash of water or broth to loosen the pasta and prevent it from drying out.
Can I Add Protein to This Dish?
Definitely! Grilled chicken, shrimp, or chickpeas would be fantastic additions. Just cook the protein separately and toss it in with the pasta and zucchini during the last step for a complete meal.