This Lemon Zucchini Pasta is a bright and fresh dish that’s perfect for any day! With zucchini noodles and a zesty lemon sauce, it’s both healthy and tasty.
Honestly, who doesn’t love pasta that feels light? I squeeze on extra lemon just to keep things lively—I always say, the more the merrier! 🍋
Key Ingredients & Substitutions
Zucchini: Spiralized zucchini is fantastic for adding a fresh crunch. If you can’t find zucchini, try using summer squash or even carrots for an interesting twist.
Pasta: I usually go for spaghetti or fettuccine, but you can use any pasta you like! Gluten-free pasta also works well, just remember to cook it according to package instructions.
Heavy Cream: Heavy cream adds richness, but you can substitute it with half-and-half or even coconut cream if you’re looking for dairy-free options.
Parmesan Cheese: Grated Parmesan gives a nice salty flavor. If you’re dairy-free, nutritional yeast is a great substitute for a cheesy taste!
Fresh Herbs: Parsley adds freshness, but try swapping it for basil or arugula for a different flavor profile if you prefer.
How Do I Make Sure My Zucchini Noodles Stay Crisp?
Zucchini noodles can become mushy if overcooked, so you’ll want to keep a close eye. Here’s how to do it right:
- Cook zucchini noodles in a hot skillet for only 2-3 minutes, just until they are slightly tender.
- Always add them towards the end of your cooking process to ensure they maintain their crunch.
- If you find they release too much water, drain them briefly and add back to the skillet to absorb the creamy sauce.
With these tips, you’ll have a wonderful Lemon Zucchini Pasta that’s bright and full of flavor!
Lemon Zucchini Pasta Recipe
Ingredients You’ll Need:
- 2 medium zucchini, spiralized into noodles
- 8 oz spaghetti or fettuccine pasta
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 cup heavy cream or plant-based cream
- 1/2 cup grated Parmesan cheese
- Zest of 1 lemon
- Juice of 1 lemon (about 2 tablespoons)
- 1/4 cup fresh parsley, chopped
- Salt and freshly ground black pepper, to taste
- Red pepper flakes, for garnish (optional)
How Much Time Will You Need?
This delightful Lemon Zucchini Pasta will take about 15 minutes of prep time and an additional 10-15 minutes for cooking, making a total time of around 30 minutes. Perfect for a quick and tasty weeknight dinner!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by cooking the spaghetti or fettuccine in a large pot of boiling salted water according to the package instructions. You want it to be al dente. Once cooked, drain the pasta and don’t forget to set aside about 1/2 cup of the cooking water!
2. Sauté the Garlic:
While the pasta is cooking, heat the olive oil in a large skillet over medium heat. When the oil is hot, add the minced garlic and sauté it for about 1 minute, until it’s fragrant but not browned. This will really bring out the flavor!
3. Cook the Zucchini Noodles:
Now, add the spiralized zucchini noodles to the skillet. Cook them for just 2-3 minutes, stirring gently, until they are bright green and slightly tender, but still crisp. You’re looking for that perfect crunch!
4. Make the Creamy Sauce:
Lower the heat a bit and pour in the heavy cream. Stir it into the zucchini noodles for a lovely, creamy mixture. Then, add in the lemon zest, lemon juice, and grated Parmesan cheese. Keep stirring until the cheese melts and the sauce is creamy. If it seems too thick, add a bit of your reserved pasta water to loosen it up!
5. Combine Pasta and Sauce:
Now it’s time to bring it all together! Add the cooked pasta directly into the skillet with the creamy zucchini sauce. Toss everything together gently until the pasta is fully coated in that delicious lemony sauce.
6. Season & Serve:
Stir in the chopped parsley and season with salt and freshly ground black pepper to taste. If you like a little kick, sprinkle some red pepper flakes over the top. Serve immediately, garnished with extra Parmesan cheese if desired!
Enjoy your bright, creamy, and fresh Lemon Zucchini Pasta—it’s sure to be a hit!
Can I Use Other Noodles Instead of Zucchini?
Absolutely! If you’re not in the mood for zucchini noodles, you can swap them for regular pasta or any other type of noodle you prefer. If you’re looking for a low-carb option, you can also use spaghetti squash.
How Can I Make This Recipe Vegan?
To make this Lemon Zucchini Pasta vegan, simply substitute the heavy cream with a plant-based cream, like cashew cream or coconut cream. For the Parmesan cheese, nutritional yeast is a great dairy-free option that adds a cheesy flavor!
Can I Prep This Ahead of Time?
Yes! You can prep the zucchini noodles, cook the pasta, and make the sauce a few hours in advance. Just keep them separate in the fridge and combine everything just before serving. Give it a quick reheat on the stove or microwave!
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove with a splash of water or additional cream, mixing well to revive the creamy sauce!