Lemon Zucchini Pasta (Printable version)

Spiralized zucchini tossed with spaghetti in a zesty lemon butter sauce. Light, fresh, and ready in 30 minutes.

# What you 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

# Steps to follow:

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 - Transfer to serving plates immediately, garnishing with extra Parmesan and parsley if desired.

# Expert tips:

01 -
  • It feels indulgent but keeps you light, like you've treated yourself without the afternoon nap that follows.
  • Everything cooks in the time it takes pasta to boil, so there's no frantic juggling or cold pans waiting.
  • The lemon cuts through the butter in a way that makes you want to lick the plate, which I have done alone more than once.
  • You can toss in whatever protein or nuts you have lying around and it still works every single time.
02 -
  • Don't cook the zucchini longer than three minutes or it turns into green mush that waters down your sauce and makes everything sad.
  • Reserve more pasta water than you think you need, you can always not use it but you can't get it back once it's down the drain.
  • Add the lemon juice off the heat or right at the end, cooking it too long makes it taste flat and bitter instead of bright.
03 -
  • If your zucchini noodles are watery, salt them lightly and let them sit in a colander for ten minutes, then pat dry before cooking.
  • Add a pinch of lemon zest to the serving bowls right before eating, the oils release fresh aroma that makes each bite feel brighter.
  • Keep the heat at medium when you add the pasta to the skillet, high heat will make the butter separate and turn greasy instead of silky.
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