Lemon Zucchini Pasta (Printable Version)

Spiralized zucchini with zesty lemon butter sauce and fresh parsley. Light, vibrant, and ready in just 30 minutes.

# 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

# Directions:

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 fresh parsley if desired.

# Expert Advice:

01 -
  • It comes together faster than takeout and tastes like you actually tried.
  • The zucchini stays just crisp enough to feel fresh, not mushy or sad.
  • Lemon and butter create this glossy, bright sauce that clings to every strand without feeling heavy.
  • You can make it with or without the pasta and it still feels like a real meal.
02 -
  • Don't skip reserving the pasta water, it has starch that helps the sauce stick instead of pooling at the bottom of the bowl.
  • If you add the Parmesan while the heat is too high, it'll clump and turn grainy, so pull the pan off the burner first.
  • Spiralized zucchini releases water as it cooks, so don't drown the pan in olive oil or you'll end up with a soupy mess instead of a sauce.
03 -
  • Use a hot skillet and toss everything quickly so the zucchini stays crisp and doesn't steam into mush.
  • Taste the pasta water before you drain it, if it's not salty enough, your dish will taste flat no matter how much you season later.
  • Add the lemon juice off the heat so it stays bright and doesn't cook into a dull, bitter taste.
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