Lemon Zucchini Pasta (Print Version)

Spiralized zucchini and pasta with a bright lemon butter sauce. Fresh, quick, and vegetarian-friendly.

# 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

# 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 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 to 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 - Plate immediately and garnish with extra Parmesan cheese and fresh parsley if desired.

# Expert Suggestions:

01 -
  • It comes together in the time it takes to boil pasta, so theres no standing over the stove forever.
  • The lemon cuts through the richness of butter and cheese in a way that feels light but still satisfying.
  • You can adjust it based on whats in your fridge, and it still turns out delicious every single time.
02 -
  • If you skip reserving the pasta water, youll end up with a dry pile of noodles instead of a silky sauce, so set a mug by the pot as a reminder.
  • Spiralize the zucchini at the last minute because it releases water as it sits, and nobody wants a soggy skillet.
  • Dont dump all the lemon juice in at once or it can overpower everything, so start with half and taste before adding more.
03 -
  • Use tongs instead of a spoon to toss the pasta so you dont break the zucchini ribbons or clump the noodles together.
  • Grate the Parmesan right over the hot pasta so it melts into the sauce instead of sitting on top in dry clumps.
  • If the sauce looks broken or oily, add a tablespoon of pasta water and toss vigorously until it comes back together into something silky.
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