Lemon Zucchini Pasta
This lemon zucchini pasta is creamy and full of lemony, garlicky, jammy zucchini goodness.
Equipment
- large pot
- large sauté pan
Ingredients
- 1.5 lbs zucchini diced
- 3 tablespoons olive oil
- 3 cloves garlic finely diced
- 0.5 lemon lemon zest
- 1 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons lemon juice from about ½ lemon
- 0.5 cup shaved Parmesan cheese or Pecorino, or nutritional yeast
- 0.33 cup pasta water reserve from the cooked pasta
- basil leaves for serving
- chilli flakes for serving
- extra Parmesan for serving
- 10.5 oz dry spaghetti
Instructions
- Cook spaghetti in a large pot of well-salted water until al dente. Before draining, reserve about ½ cup of pasta water.
- While pasta is cooking, heat 2 tablespoons of olive oil in a large sauté pan over high heat. Add diced zucchini and let it cook for 1 minute without stirring to start browning.
- Add another tablespoon of olive oil and cook for 2 more minutes, stirring to brown more sides.
- Reduce heat to medium. Add garlic, lemon zest, salt, and pepper. Stir to combine, then cover with a lid and let it cook for about 7 minutes, stirring once or twice, until zucchini is soft and caramelized.
- Add 1.5–2 tablespoons lemon juice, stir, then add in the cooked spaghetti, Parmesan, and ⅓ cup pasta water. Toss well until creamy and saucy.
- Serve with basil, a sprinkle of chilli flakes, and more cheese. Maybe a drizzle of good olive oil too.
Notes
This recipe is vegetarian and can be made vegan by swapping out Parmesan for nutritional yeast. Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Nutrition
Serving: 1servingCalories: 456kcalCarbohydrates: 64gProtein: 16gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 11mgSodium: 820mgPotassium: 652mgFiber: 4gSugar: 6gVitamin A: 450IUVitamin C: 34mgCalcium: 159mgIron: 2mg
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