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Lemon Zucchini Pasta

Lemon Zucchini Pasta Recipe

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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Calories: 460
Ingredients Method Notes

Ingredients
  

  • 12 oz spaghetti
  • 2 medium zucchini, sliced into 1/4-inch half-moons
  • 3 tbsp olive oil
  • 1 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 1/4 tsp red pepper flakes
  • 1 large lemon, zest and juice
  • 1/2 cup grated Parmesan
  • Salt and freshly ground black pepper
  • Fresh basil leaves, for garnish

Method
 

  1. Bring a large pot of salted water to a boil. Meanwhile, heat the olive oil and butter in a large skillet over medium-high heat. Add the zucchini, season with salt and pepper, and cook until golden, about 5 minutes. Stir in the garlic and red pepper flakes and cook 30 seconds.
  2. Add the spaghetti to the boiling water and cook until al dente, 8 to 10 minutes. Reserve 1 cup of pasta water, then drain.
  3. Transfer the drained pasta to the skillet with the zucchini. Remove from heat. Add the lemon zest, lemon juice, half the Parmesan, and a splash of pasta water. Toss vigorously for 1 to 2 minutes, adding more water as needed, until the sauce coats the pasta.
  4. Divide among bowls, top with the remaining Parmesan, basil, and black pepper. Serve hot.

Notes

For the best texture, cook the zucchini over high heat and avoid crowding the pan. If doubling the recipe, cook the zucchini in batches. The pasta is best right after tossing, but leftovers can be reheated gently with a splash of water.