This Lemon Zucchini Pasta is a light and refreshing dish. It’s made with fresh zucchini noodles, tossed in a zesty lemon sauce that brightens everything up!
Honestly, this dish feels like summer on a plate! I love how quick it is to whip up—perfect for those nights when you want something tasty that’s ready in no time. 🍋🥒
Key Ingredients & Substitutions
Pasta: I recommend using spaghetti or linguine for this dish, as they hold the creamy sauce nicely. If you’re looking for a gluten-free option, try zucchini noodles or gluten-free pasta instead.
Zucchini: Fresh zucchinis are the star here, adding flavor and texture. If you can’t find zucchinis, yellow squash or even asparagus can work as great alternatives!
Parmesan Cheese: It adds a rich, cheesy flavor. You can substitute with Pecorino Romano for a sharper taste or nutritional yeast for a vegan alternative.
Heavy Cream: This makes the sauce creamy. If you want a lighter option, half-and-half or a plant-based cream works well. You could even use Greek yogurt for a tangy twist!
Lemon: Using fresh lemon juice and zest brightens the dish beautifully. Bottled lemon juice can work in a pinch, but fresh is always best!
How Do I Get the Perfect Creamy Sauce?
Creating a smooth and creamy sauce is key to making this pasta delicious. Here are some steps to achieve that:
- Reserve some pasta water before draining. This starchy water helps bind the sauce and pasta together.
- When adding cream and lemon juice, keep the heat low to avoid boiling, which can cause the cream to separate.
- Gradually mix in the cooked pasta, tossing it well with the sauce to ensure it’s evenly coated. Add reserved pasta water a little at a time until you reach your desired consistency.
With these tips, your Lemon Zucchini Pasta will be creamy and delightful! Enjoy your cooking experience!
How to Make Lemon Zucchini Pasta
Ingredients You’ll Need:
Main Ingredients:
- 12 oz spaghetti or linguine pasta
- 2 medium zucchinis, diced or thinly sliced
- 3 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup grated Parmesan cheese
- 1 cup heavy cream or half-and-half
- Zest and juice of 1 large lemon
- 1/4 tsp red pepper flakes (adjust to taste)
- 1/4 cup fresh basil, thinly sliced
- Salt and black pepper, to taste
- Lemon wedge, for garnish
How Much Time Will You Need?
This recipe will take you about 20-25 minutes in total. Expect around 10 minutes for prep and another 10-15 minutes for cooking. It’s a quick and easy dish that makes for a delightful meal any day of the week!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Once boiling, add the spaghetti or linguine. Cook according to the package instructions until al dente, usually around 8-10 minutes. Before draining the pasta, reserve about 1 cup of the cooking water. Then, drain the remaining water.
2. Sauté the Garlic and Zucchini:
While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Once hot, add the minced garlic. Sauté it for about 1 minute until it’s fragrant—be careful not to burn it! Then, add the diced zucchini to the skillet. Cook for about 3-4 minutes until the zucchini is tender but still slightly firm.
3. Make the Cream Sauce:
Reduce the heat to low and stir in the heavy cream (or half-and-half), lemon zest, and lemon juice. Let this delicious mixture simmer for about 2-3 minutes so the flavors can blend nicely.
4. Combine Pasta & Sauce:
Add the drained pasta to the skillet with the zucchini and sauce. Toss everything together, ensuring the pasta is well coated with the creamy sauce. Sprinkle in the grated Parmesan cheese and red pepper flakes. Toss again, adding some reserved pasta water a little at a time if the sauce is too thick for your liking.
5. Season and Serve:
Season the pasta with salt and black pepper to taste. Just before serving, stir in the fresh basil for a burst of flavor. Plate up your delicious Lemon Zucchini Pasta, garnishing with extra Parmesan, a sprinkle of red pepper flakes, a few fresh basil leaves, and a lemon wedge on the side for that extra zing!
Enjoy your bright and creamy Lemon Zucchini Pasta, a perfect dish that’s sure to impress at any table! 🍋🥒
Can I Use Zucchini Noodles Instead of Pasta?
Absolutely! You can substitute regular pasta with zucchini noodles for a low-carb option. Just sauté the zucchini noodles for a couple of minutes until slightly tender, then toss them with the sauce without boiling them in water.
How Do I Store Leftovers?
Store any leftover Lemon Zucchini Pasta in an airtight container in the refrigerator for up to 3 days. Reheat it gently on the stovetop with a splash of cream or reserved pasta water to freshen up the sauce.
What Can I Use Instead of Heavy Cream?
If you prefer a lighter option, you can substitute heavy cream with half-and-half or even Greek yogurt for a tangy flavor. Just be mindful to add it off the heat to prevent curdling.
How Can I Make This Dish Vegan-Friendly?
You can easily make this dish vegan by using plant-based pasta, such as chickpea or lentil pasta, and substituting the heavy cream with coconut cream or a non-dairy milk. Nutritional yeast can replace Parmesan for a cheesy flavor!