Lemon Zucchini Pasta (Printable Version)

Spiralized zucchini and pasta with zesty lemon butter sauce, garlic, and fresh parsley. Light, fresh, and ready in 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 the pasta according to package directions 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 ordering takeout, and you probably have most of the ingredients already.
  • The lemon and butter create this silky sauce that clings to every strand without feeling heavy.
  • You get to use up those summer zucchinis before they turn into baseball bats on your counter.
  • It tastes expensive and restaurant-worthy, but costs almost nothing to make.
02 -
  • Reserve more pasta water than you think you need, because once you drain that pot there's no going back, and the sauce depends on that starchy water to come together.
  • Don't add the Parmesan while the pan is still over high heat or it'll clump into rubbery strings instead of melting smoothly into the sauce.
  • Spiralize the zucchini right before you cook it, if you do it too far in advance it releases water and makes the whole dish watery and sad.
03 -
  • Use a vegetable peeler to make wide zucchini ribbons if you don't have a spiralizer, they look elegant and cook just as well.
  • Toast the red pepper flakes in the butter for a few seconds before adding the garlic to bloom their flavor and add a deeper warmth to the sauce.
  • Grate the Parmesan on the finest setting of your grater so it melts instantly into the sauce instead of clumping.
  • If your lemon seems dry, microwave it for ten seconds before juicing, it'll release way more juice and make your life easier.
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