This lemon zucchini pasta is a fresh and vibrant dish that’s perfect for a light meal. With crunchy zucchini and a zesty lemon sauce, it brings sunshine to your plate!
Honestly, I love how quick this recipe is. Just spiralize some zucchini, toss it with lemon juice, and you have a meal that looks fancy but is super easy. Give it a try! 🍋🥒
Key Ingredients & Substitutions
Pasta: I recommend spaghetti or linguine for this dish, but feel free to use gluten-free pasta or whole wheat options. You could even use a spiralized vegetable like sweet potato for a fun twist!
Zucchini: Fresh, firm zucchinis are key for this recipe. If you can’t find zucchini, yellow squash can be a great substitute. It has a similar texture and mild flavor.
Olive Oil: Extra virgin olive oil is best for its flavor, but canola or avocado oil work too if you’re looking for alternatives or if you’re cooking at high heat.
Fresh Spinach: While optional, fresh spinach adds color and nutrition. If spinach isn’t available, kale works well too or you can leave it out entirely.
Parmesan Cheese: This gives a nice flavor. If you’re looking for a dairy-free option, use nutritional yeast for a cheesy flavor without the dairy.
Heavy Cream: If you prefer a lighter dish, you can skip this or use unsweetened almond milk or coconut milk instead for creaminess without the calories.
How Do I Achieve the Perfect Texture for Zucchini?
Cooking zucchini can be tricky; you want it tender but not mushy. To get that perfect texture, follow these steps:
- Use medium heat to sauté the zucchini for just 3-4 minutes. Keep an eye on it, as you want it to remain slightly crisp.
- Avoid overcooking! Zucchini releases moisture, so if it cooks too long, it becomes soggy.
- Sauté in batches if your pan is too crowded to ensure even cooking. This keeps the moisture in check and helps achieve that slight crunch.
By following these tips, your zucchini will add the perfect bite to your Lemon Zucchini Pasta!
How to Make Lemon Zucchini Pasta
Ingredients You’ll Need:
Main Ingredients:
- 8 oz spaghetti or linguine pasta
- 2 medium zucchinis, thinly sliced or spiralized
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 cup fresh spinach leaves (optional)
- 1 lemon, zested and juiced
- 1/2 cup grated Parmesan cheese, plus extra for garnish
- 1/4 cup heavy cream or half-and-half (optional for creaminess)
- Salt, to taste
- Freshly ground black pepper, to taste
- Red pepper flakes, for garnish (optional)
- Lemon wedges, for garnish
How Much Time Will You Need?
This dish will take about 20 minutes from start to finish. You’ll spend around 10 minutes prepping the ingredients and cooking the pasta while sautéing the zucchini and garlic. It’s quick and easy, perfect for a weeknight dinner!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Once boiling, add the spaghetti or linguine and cook according to the package directions until al dente. Once cooked, be sure to save 1 cup of the pasta cooking water, as you’ll need it later. Drain the pasta and set it aside.
2. Sauté Garlic:
While the pasta is cooking, grab a large skillet and heat the olive oil over medium heat. Once the oil is hot, add the minced garlic. Sauté it for about 1 minute, until it becomes fragrant but not browned.
3. Add Zucchini and Spinach:
Next, add the thinly sliced or spiralized zucchini to the skillet. Sauté for about 3-4 minutes, just until the zucchini becomes tender but still crisp. If you’re adding spinach, toss it in at this point and cook until it’s wilted. Keep stirring to ensure it cooks evenly.
4. Combine Pasta and Sauce:
Lower the heat, and add the cooked pasta to the skillet with the zucchini and spinach. Give it a good toss to combine everything. Then, stir in the lemon zest, lemon juice, and Parmesan cheese. If you decided to use cream, add it now too! Toss the mixture together and add a little of the reserved pasta water at a time to create a light, creamy sauce that lightly coats the pasta.
5. Season and Serve:
Season your pasta with salt and freshly ground black pepper to taste. Once everything is mixed well, plate the pasta, and garnish with extra grated Parmesan, a sprinkle of red pepper flakes if you’d like a little heat, and lemon wedges on the side.
6. Enjoy Your Meal!
Serve your Lemon Zucchini Pasta immediately while it’s warm, and get ready to enjoy this delicious, fresh, and slightly tangy dish!
This recipe beautifully balances the crunch of zucchini with the zesty flavor of lemon and creamy cheese. It’s light yet satisfying—happy cooking!
Can I Use Other Types of Pasta?
Absolutely! While spaghetti or linguine works great, feel free to substitute with any pasta shape you prefer, such as penne or fusilli. Just adjust the cooking time according to the pasta type you choose.
What If I Don’t Have Fresh Spinach?
No worries! If fresh spinach isn’t available, you can either skip it or substitute with another leafy green like kale. You could even use frozen spinach—just be sure to thaw and drain it well before adding.
How Can I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2-3 days. When reheating, add a splash of water or olive oil to keep it moist.
Can I Make This Dish Vegan?
Definitely! Simply omit the Parmesan cheese or use a vegan alternative, and swap the heavy cream for a plant-based cream or unsweetened almond milk. It will still be delicious and creamy!
