Lemon Zucchini Pasta is a fresh and bright dish that’s super easy to make. With spiralized zucchini and a zesty lemon sauce, it’s light and full of flavor!
This dish is perfect for those warm evenings when you want something delicious but not too heavy. I love adding a sprinkle of cheese on top—it makes it even better! 🍋🍝
Key Ingredients & Substitutions
Pasta: Any long pasta works well, but I love spaghetti for its perfect twirl. You can also use gluten-free pasta or whole wheat for a healthier option.
Zucchini: Zucchini adds a fresh crunch. If you can’t find it, try yellow squash or even bell peppers for a different twist.
Heavy Cream: For a lighter version, you can use half-and-half or even Greek yogurt. If you prefer dairy-free, coconut cream works great too, adding a nice flavor.
Parmesan Cheese: This is key for creaminess. If you’re vegan, opt for nutritional yeast or a vegan Parmesan alternative.
Lemon: Fresh lemon juice is a must; it brightens the dish. If you don’t have fresh, bottled lemon juice will work in a pinch, but the taste won’t be as bright.
How Do I Perfectly Cook Zucchini Without Making It Soggy?
Cooking zucchini can be tricky since it releases a lot of water. To keep your zucchini crisp, follow these tips:
- Cook it briefly! Just a few minutes in the pan will keep it tender-crisp. Avoid overcooking.
- Add it after sautéing garlic, cooking it only until it turns bright and tender without losing its crunch.
- Don’t salt it too early. Salt draws out moisture. Only season after cooking to retain its firmness.
Enjoy making this zesty and light dish! It’s a wonderful way to celebrate fresh ingredients.
How to Make Lemon Zucchini Pasta
Ingredients You’ll Need:
Main Ingredients:
- 8 ounces spaghetti or your choice of pasta
- 2 medium zucchinis, spiralized or thinly sliced into ribbons
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream or a dairy-free alternative
- 1/2 cup grated Parmesan cheese (plus extra for serving)
- Zest of 1 lemon
- Juice of 1 lemon
- Salt and freshly ground black pepper, to taste
- 1/4 cup fresh parsley, chopped
- Lemon wedges, for garnish
How Much Time Will You Need?
This delightful dish takes about 25 minutes to prepare and cook. It’s a quick process: just boil the pasta, sauté the zucchini, and make the creamy sauce! Perfect for a busy weeknight dinner or a lovely weekend meal.
Step-by-Step Instructions:
1. Cook the Pasta:
Begin by bringing a large pot of salted water to a boil. Once boiling, add the pasta and cook according to package instructions until it’s al dente (usually about 8-10 minutes). Remember to reserve about 1 cup of the pasta cooking water before draining the pasta. This water is great for adjusting your sauce later!
2. Sauté the Garlic:
While the pasta is cooking, grab a large skillet and heat the olive oil over medium heat. Add the minced garlic and sauté for around 1 minute until it’s fragrant but not browned. This step will infuse the oil with garlic goodness!
3. Cook the Zucchini:
Next, add the spiralized zucchini to the skillet. Sauté for about 2-3 minutes until the zucchini is just tender and still has a bit of a crunch. We want it to remain vibrant and not turn mushy.
4. Create the Creamy Sauce:
Pour in the heavy cream, and add the lemon zest and juice. Stir everything together and let it gently simmer for a moment to combine those delicious flavors!
5. Add the Cheese:
Mix in the grated Parmesan cheese and keep stirring until it melts into the sauce, creating a creamy coating. This will make the dish super rich and flavorful!
6. Combine Pasta and Sauce:
Now, add the drained pasta to the skillet with the creamy sauce and zucchini. Toss everything together so the pasta is evenly coated. If you find the sauce too thick, slowly add some reserved pasta water until you get the perfect consistency.
7. Season and Stir:
Season with salt and freshly ground black pepper to taste. Adjust the seasoning until it’s just right for you!
8. Finish with Fresh Herbs:
Remove the skillet from heat and stir in the chopped fresh parsley for an extra burst of flavor and color.
9. Serve and Enjoy:
Plate your creamy lemon zucchini pasta and top with additional Parmesan cheese, some freshly cracked black pepper, and a few lemon wedges for that extra citrus zing. Dig in and enjoy every delightful bite!
Indulge in this refreshing and creamy pasta dish that perfectly highlights the flavors of lemon and zucchini! Happy cooking!
Can I Use a Different Type of Pasta?
Absolutely! While spaghetti is a classic choice, you can use any pasta you prefer—penne, fettuccine, or even gluten-free options work great!
Can I Substitute the Heavy Cream?
Yes! For a lighter option, try using half-and-half or even Greek yogurt. If you prefer a dairy-free alternative, coconut cream or almond milk can work, though the flavor will vary slightly.
How Can I Store Leftover Lemon Zucchini Pasta?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stove over low heat, adding a splash of water or olive oil to help bring back the creaminess.
Can I Add Other Vegetables to This Dish?
Definitely! Feel free to toss in other vegetables like cherry tomatoes, spinach, or bell peppers along with the zucchini for added nutrition and color.