Lemon Zucchini Pasta (Printable Version)

A bright, quick pasta with spiralized zucchini tossed in a zesty lemon butter sauce. Light and satisfying 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

# How To Make It:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup of pasta cooking water, then drain.
02 - While pasta cooks, 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 2-3 minutes, stirring gently, until just tender but still crisp.
04 - Add 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 Advice:

01 -
  • It comes together in the time it takes to boil pasta, making it perfect for those nights when you want something fresh without the fuss.
  • The lemon and butter balance each other so well that every bite feels light but satisfying, never heavy.
  • You can taste the vegetables without them feeling like a chore, and the Parmesan adds just enough richness.
02 -
  • Reserve that pasta water before you drain, because plain water won't emulsify the sauce the same way and you'll end up with a greasy puddle instead of a silky coating.
  • Don't cook the zucchini too long or it will release water and make everything watery, just a quick toss in the hot pan is enough.
  • Toss everything together off the heat or on very low heat so the Parmesan melts smoothly instead of clumping into rubbery strings.
03 -
  • Use a vegetable peeler to make wider zucchini ribbons if you don't have a spiralizer, they work just as well and look elegant.
  • Add the lemon juice off the heat so it stays bright and doesn't cook out, cooked lemon juice tastes flat and loses its zing.
  • If your sauce breaks or looks oily, add a tablespoon of pasta water and toss vigorously, the starch will bring it back together.
Go Back