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–+ servings

Lemon Zucchini Pasta

A light and refreshing pasta dish featuring zucchini and a zesty lemon sauce.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Vegetarian
Cuisine: Italian
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Pasta
  • 12 oz spaghetti or any pasta of choice
Vegetables
  • 2 medium zucchini sliced into thin rounds
  • 1 cup cherry tomatoes halved
Sauce
  • 1 medium lemon zested and juiced
  • 3 tablespoons olive oil extra virgin
  • 2 cloves garlic minced
  • 1/2 teaspoon red pepper flakes optional for heat
  • 1/4 cup parmesan cheese grated, plus more for serving
Garnish
  • 1/4 cup fresh basil chopped

Method
 

Cook Pasta
  1. Bring a large pot of salted water to a boil. Add spaghetti and cook according to package instructions until al dente.
  2. Reserve 1 cup of pasta water, then drain the pasta in a colander.
Prepare Sauce
  1. In a skillet, heat olive oil over medium heat. Add minced garlic and red pepper flakes, sauté for 1-2 minutes until fragrant.
  2. Add sliced zucchini and cherry tomatoes to the skillet. Cook for about 5-7 minutes until zucchini is tender.
  3. Stir in lemon zest and juice, and season with salt and pepper.
Combine
  1. Add the cooked spaghetti to the skillet with the sauce. Toss to combine, adding reserved pasta water as needed to create a light sauce.
  2. Stir in grated parmesan cheese and mix well.
Serve
  1. Plate the pasta and garnish with fresh basil and additional parmesan cheese. Serve immediately.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 50gProtein: 10gFat: 12gSaturated Fat: 2gFiber: 4gSugar: 3g

Notes

For a vegan option, omit the parmesan cheese or use a plant-based alternative.

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