Lemon Zucchini Pasta (Printable)

Light and vibrant spiralized zucchini tossed with zesty lemon butter sauce, garlic, and Parmesan. A quick, fresh meal 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 instructions 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 Advice:

01 -
  • It tastes like summer in a bowl, light enough that you don't feel weighed down but satisfying enough for dinner.
  • You can have it on the table in thirty minutes, most of which is just waiting for water to boil.
  • The lemon and butter create this glossy, addictive sauce that clings to every strand without feeling heavy.
  • It's one of those recipes that looks impressive but requires almost no skill, just good timing.
02 -
  • Don't skip reserving the pasta water, it's loaded with starch that turns a puddle of butter and lemon into an actual sauce that coats every strand.
  • If you add the zucchini too early it releases water and makes everything soupy, so wait until the pasta is almost ready before you spiralize and cook it.
  • Taste the dish before you serve it because lemon intensity varies wildly, sometimes you need another squeeze and sometimes it's already perfect.
03 -
  • Use a vegetable peeler to make wide zucchini ribbons instead of spiralizing if you want a more rustic, elegant look that cooks even faster.
  • Toast the garlic in the butter for exactly one minute, no more, because that's the window where it's fragrant and sweet before it crosses into burnt and bitter.
  • If you don't have a spiralizer, just julienne the zucchini with a knife or mandoline, it works perfectly and you don't need another gadget.
  • Finish the dish with a tiny grating of lemon zest right before serving for a burst of fragrance that makes everyone lean in closer.
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