Lemon Zucchini Pasta is a bright and fresh dish that’s super easy to whip up. It features thin zucchini noodles tossed in a zesty lemon sauce that wakes up your taste buds!
This dish is a perfect light meal or a side that even your pickiest friends will love. Plus, I enjoy how quick it is to make—about the time it takes to boil water!
Key Ingredients & Substitutions
Pasta: I typically use spaghetti, but linguine works just as well. If gluten-free, try chickpea or zucchini noodles for a healthy twist.
Zucchini: Fresh zucchini is essential. If you’re short on zucchini, yellow squash is a great substitute. Just aim for a similar size.
Heavy cream: For a lighter option, you can use half-and-half or even coconut milk if you want a dairy-free version. The taste will differ slightly but will still be creamy.
Parmesan cheese: Grated Parmesan adds a nice salty kick. If you’re dairy-free, nutritional yeast gives a similar flavor, or try a vegan parmesan substitute.
Lemon: Fresh lemon juice and zest brighten the dish. If you don’t have fresh lemons, bottled juice can work in a pinch, but fresh is always better!
How Do I Get Perfectly Cooked Zucchini Noodles?
To avoid soggy zucchini noodles, cook them quickly! Sauté just until soft yet still crisp, about 2-3 minutes. Remember, zucchini releases water, so keep a close eye to prevent overcooking.
- Heat olive oil over medium heat, then add minced garlic to sauté for just a minute.
- Add zucchini noodles and cook gently. Stirring helps them cook evenly.
- Don’t overcrowd the pan. If you’re making a larger batch, cook in batches.
How to Make Lemon Zucchini Pasta
Ingredients You’ll Need:
- 8 oz spaghetti or linguine pasta
- 2 medium zucchinis, julienned or spiralized
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream or half-and-half
- 1/2 cup grated Parmesan cheese
- Zest of 1 lemon
- Juice of 1 lemon (about 3 tablespoons)
- Salt and freshly ground black pepper, to taste
- Fresh basil or parsley, chopped, for garnish
- Lemon slices, for garnish (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and cook. You’ll spend a few minutes boiling the pasta and sautéing the zucchini, plus a little time to combine everything for a quick, satisfying meal that’s ready in no time!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Once boiling, add your spaghetti or linguine. Cook according to the package instructions until it’s al dente. Remember to save about 1 cup of the pasta cooking water before draining it to the side!
2. Sauté the Garlic:
While the pasta is cooking, grab a large skillet and heat the olive oil over medium heat. Toss in the minced garlic and sauté for about 1 minute. You want it fragrant without browning, so keep an eye on it!
3. Add Zucchini Noodles:
Now, add the julienned or spiralized zucchini to the skillet. Sauté for 2-3 minutes until they’re slightly softened but still have a little crunch in them. This keeps the texture lively!
4. Make the Sauce:
Lower the heat and carefully stir in the heavy cream, lemon zest, and lemon juice. Let this simmer gently for about 2 minutes to thicken just a bit. The lemon will give it a lovely brightness!
5. Combine Pasta and Sauce:
Add your drained pasta right into the skillet with the zucchini mixture. Toss everything together so it gets well coated. Stir in the Parmesan cheese until it melts smoothly, adding reserved pasta water little by little to adjust the sauce’s consistency to your liking.
6. Season and Garnish:
Give it a taste and season with a sprinkle of salt and freshly ground black pepper to brighten the flavors. Once done, remove it from the heat and garnish with freshly chopped basil or parsley and lemon slices, if desired.
7. Serve and Enjoy:
Now it’s time to dig in! Serve your Lemon Zucchini Pasta immediately, savoring the creamy, citrusy notes combined with the tender zucchini for a refreshing meal.
This dish is a delightful blend of flavors, perfect for a quick dinner or a lovely dish to impress guests! Enjoy your cooking!
Can I Use Different Types of Pasta?
Absolutely! While spaghetti or linguine are great options, you can substitute any pasta you prefer, such as penne or gluten-free pasta. Just adjust the cooking time according to the package instructions!
What If I Don’t Have Heavy Cream?
No worries! You can use half-and-half for a lighter option or even coconut milk for a dairy-free alternative. Keep in mind that using coconut milk will add a hint of sweetness, but it will still be delicious!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm on the stove or in the microwave, adding a splash of water or cream to refresh the sauce.
Can I Add More Vegetables?
Definitely! Feel free to add other vegetables like spinach, cherry tomatoes, or bell peppers for extra nutrients and flavor. Just sauté them together with the zucchini to ensure they’re cooked perfectly!
