Lemon Zucchini Pasta (Printable)

Spiralized zucchini tossed with al dente pasta in a bright lemon butter sauce. Fresh, quick, and perfectly balanced.

# 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 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 deciding what to watch on TV, and tastes like you put in twice the effort.
  • The lemon cuts through everything with this clean, wake-up kind of brightness that makes even Monday feel manageable.
  • You can toss it together with what's already in your fridge and still impress someone.
  • It's filling but won't leave you feeling like you need a nap afterward.
02 -
  • Don't skip reserving the pasta water, it's the secret to making the sauce creamy without adding cream.
  • Spiralize the zucchini right before you cook it or it'll start releasing water and get soggy sitting around.
  • If your lemon is small or not very juicy, use two because this dish needs that bright acid to balance the butter.
03 -
  • Zest your lemon before you juice it, trust me, it's nearly impossible to zest a juiced lemon and you'll end up frustrated.
  • Use a microplane for the Parmesan so it melts into the sauce instead of clumping, pre-grated stuff doesn't melt the same way.
  • Taste the pasta water before you add it to the sauce, it should be as salty as the sea or your dish will end up bland.
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