Lemon Zucchini Pasta (Printable)

Light and vibrant spiralized zucchini pasta tossed with zesty lemon butter sauce, 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 pasta according to package instructions until al dente. Reserve 1/2 cup 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 to 3 minutes, stirring gently, until just tender yet 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 additional pasta water as needed to create a silky sauce consistency.
06 - Serve immediately, garnishing with extra Parmesan and parsley if desired.

# Expert Hints:

01 -
  • It comes together faster than ordering takeout, but tastes like youve been cooking all afternoon.
  • The lemon butter sauce clings to every strand of pasta and ribbon of zucchini without feeling heavy.
  • You can easily adjust it to be low carb, add protein, or make it heartier depending on your mood.
02 -
  • Always reserve pasta water before draining, because once its gone, you cant recreate that starchy magic that makes the sauce cling perfectly.
  • Do not overcook the zucchini or it will release too much water and turn your bright, vibrant dish into a soupy mess.
  • Grate your Parmesan fresh instead of using pre grated cheese, which often contains anti caking agents that prevent it from melting smoothly.
03 -
  • Use tongs instead of a spoon to toss the pasta, because it gives you more control and helps the sauce coat every strand evenly.
  • Zest the lemon directly over the skillet so the aromatic oils fall right into the dish and nothing goes to waste.
  • Taste the pasta water before adding it to the sauce, if its well salted, it will season the dish beautifully as it emulsifies.
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