Lemon Zucchini Pasta (Printable version)

Spiralized zucchini tossed with zesty lemon butter sauce and fresh parsley. Quick, light, and perfect for vegetarian dinners.

# Ingredient List:

→ 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 Steps:

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 Advice:

01 -
  • It comes together faster than takeout arrives and tastes infinitely better.
  • The lemony butter sauce clings to every strand without feeling heavy or rich.
  • You can make it entirely plant-based or add protein without changing the core magic.
  • It uses up summer zucchini in a way that actually feels exciting, not like a chore.
02 -
  • Always reserve more pasta water than you think you need; I've learned the hard way that once it's gone, there's no getting it back.
  • Don't skip the lemon zest; the juice gives acid, but the zest gives that floral, aromatic punch that makes the dish come alive.
  • If your zucchini releases a lot of water, crank up the heat for the last minute to evaporate excess liquid before adding the pasta.
03 -
  • Use a vegetable peeler to make wider zucchini ribbons if you don't have a spiralizer; they work just as well and cook even faster.
  • Taste the pasta water before you drain it; if it's not salty enough, your finished dish will taste flat no matter how much you season later.
  • Add the Parmesan off the heat so it melts smoothly without clumping or turning grainy from too much direct heat.
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