Lemon Zucchini Pasta (Printable)

Vibrant pasta featuring spiralized zucchini in a bright lemon butter sauce with fresh parsley and Parmesan.

# 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 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 2-3 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 ordering takeout and tastes like you put in real effort.
  • The zucchini stays tender but not mushy, which is rare and deeply satisfying.
  • It uses simple ingredients you probably already have, no specialty store run required.
  • The lemony butter sauce clings to every strand without feeling heavy.
02 -
  • Reserve that pasta water before you drain, it's the only thing that brings the sauce together without making it oily.
  • Don't cook the zucchini for more than three minutes or it'll go limp and watery, which ruins the texture.
  • Toss everything in the skillet off the heat if you're worried about overcooking, the residual warmth is enough.
03 -
  • Use a microplane to zest the lemon directly over the skillet so the oils hit the hot pasta and release their fragrance.
  • If your zucchini is really watery, salt the spirals lightly and let them sit for ten minutes, then pat them dry before cooking.
  • Don't skip the pasta water, it has starch that thickens the sauce naturally without needing cream or flour.
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