Description
Zucchini lemon pasta is a refreshing and vibrant dish that captures the essence of summer in every bite. Tender zucchini ribbons twirled with al dente spaghetti or linguine are coated in a zesty lemon sauce, making this meal light yet delightfully satisfying. Perfect for casual weeknights or entertaining guests, this quick recipe is sure to impress with its bright flavors and colorful presentation. It’s not just a dish; it’s an experience that will leave your taste buds singing!
Ingredients
Scale
- 2 medium zucchinis, spiralized
- 8 oz spaghetti or linguine
- 1/4 cup fresh lemon juice (about 2 lemons)
- 3 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Prepare your ingredients by washing and spiralizing the zucchinis.
- Cook spaghetti or linguine in salted boiling water until al dente, reserving some pasta water before draining.
- In a large skillet, heat olive oil over medium heat and sauté minced garlic until fragrant (about 1 minute).
- Add zucchini noodles to the skillet and cook until slightly softened but still crunchy.
- Pour fresh lemon juice over the zucchini noodles and season with salt and pepper.
- Toss in the drained pasta and mix well, adding reserved pasta water if needed for creaminess.
- Sprinkle grated Parmesan on top and toss until melted.
- Serve immediately with extra Parmesan and lemon zest if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (250g)
- Calories: 350
- Sugar: 3g
- Sodium: 280mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 10mg