Lemon Zucchini Pasta (Print Version)

Spiralized zucchini tossed with spaghetti in a zesty lemon butter sauce. Quick, light, and bursting with fresh flavors.

# What to Use:

→ 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 Prepare:

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 Advice:

01 -
  • It comes together faster than ordering takeout, and you'll actually feel good after eating it.
  • The lemon and butter create this glossy, tangy sauce that clings to every strand without being rich or cloying.
  • You can toss in whatever protein or greens you have on hand and it still works beautifully.
  • It's the kind of dish that tastes like effort but requires almost none, perfect for impressing someone on a weeknight.
02 -
  • If you skip reserving the pasta water, you'll end up with a dry, clumpy mess instead of a silky sauce that hugs the noodles.
  • Don't add the zucchini too early or let it sit in the pan while you finish other steps, it releases water and turns the whole dish soupy.
  • Cold butter straight from the fridge won't emulsify properly, let it sit out for a few minutes or cut it into small pieces so it melts evenly.
03 -
  • Warm your serving bowls in a low oven for a few minutes so the pasta doesn't cool down too fast and the sauce stays smooth.
  • If your lemon is firm and hard to juice, roll it on the counter with your palm a few times to break up the membranes inside.
  • Taste the pasta water before you drain it, if it's bland, your pasta will be too, so don't be shy with the salt at the beginning.
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