Lemon Zucchini Pasta (Print version)

Light and vibrant pasta with spiralized zucchini, lemon butter sauce, and fresh herbs. Perfect for a quick, fresh meal.

# 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

# How to Make:

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 - Serve immediately, garnishing with extra Parmesan and parsley if desired.

# Expert tips:

01 -
  • It comes together faster than takeout and tastes infinitely brighter.
  • The zucchini stays just crisp enough to feel fresh, not mushy or sad.
  • You can taste every ingredient clearly, nothing hidden or muddled.
  • It uses simple pantry staples but feels special enough for company.
02 -
  • Do not skip reserving the pasta water, it is the only thing that makes the sauce silky instead of greasy.
  • Spiralize the zucchini at the last minute or it will release water and make everything soggy.
  • Taste before you add salt, Parmesan is already salty and you can always add more but you cannot take it back.
03 -
  • Add the lemon juice off the heat so it stays bright and does not cook out.
  • If the sauce looks too dry, add pasta water one tablespoon at a time until it glistens.
  • Use room temperature butter so it melts evenly and emulsifies with the oil.
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