Lemon Zucchini Pasta (Printable)

Spiralized zucchini tossed with a zesty lemon butter sauce and fresh herbs. A light, vibrant Italian-inspired main dish.

# 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 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 2-3 minutes, stirring gently, until 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 - Transfer to serving plates and serve immediately, garnishing with extra Parmesan and fresh parsley if desired.

# Expert Tips:

01 -
  • It comes together faster than takeout and tastes like you spent all afternoon in the kitchen.
  • The lemon brightens everything without overpowering, and the zucchini adds just enough texture to keep it interesting.
  • You probably already have most of these ingredients, and it never feels heavy even after a full serving.
02 -
  • Do not skip reserving the pasta water, it has starch that helps the sauce come together and stick instead of sliding off.
  • If you add the zucchini too early, it will turn soggy and watery, so keep the heat medium and the cooking time short.
  • Grate your Parmesan fresh, the pre-grated stuff does not melt the same way and can make the sauce grainy.
03 -
  • Toss the pasta in the skillet off the heat for the last minute so the sauce thickens without breaking.
  • Use a microplane for the lemon zest to avoid the bitter white pith, and zest before you juice.
  • If your zucchini are huge and seedy, scoop out the center before spiralizing so they do not get watery.
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