Lemon Zucchini Pasta is a fresh and tasty dish that combines light zucchini noodles with a zesty lemon sauce. It’s quick to make and perfect for a light dinner!
You can enjoy it warm or cold, making it a great meal for any time. Plus, who doesn’t love a dish that makes veggies the star? 🌟 I often sprinkle some cheese on top for an extra treat!
Key Ingredients & Substitutions
Pasta: I usually go for spaghetti since it pairs well with the sauce. However, feel free to swap in gluten-free pasta, whole wheat, or even zoodles (zucchini noodles) for a lighter option!
Zucchini: Fresh zucchinis are a must for this dish. If you can’t find zucchini, yellow squash works just as well, adding a slightly different flavor.
Garlic: Fresh garlic adds amazing taste, but if you’re in a pinch, garlic powder can work. About 1/4 tsp should suffice, but remember that fresh is always better!
Parmesan Cheese: Grated Parmesan enhances the creaminess. You can substitute it with Pecorino Romano for a tangier flavor or nutritional yeast for a vegan option.
Leafy Greens: Spinach or arugula are fantastic here. If you prefer something different, mustard greens or kale can also add a nice texture.
How Can I Make the Pasta Creamy Without Cream?
To achieve a creamy texture without adding any heavy cream, you’ll rely on the starchy pasta water and Parmesan cheese. Here’s how to do it:
- First, make sure to save some pasta water before draining the spaghetti.
- After mixing the cooked pasta with the zucchini and greens, add in the lemon zest and juice, along with the cheese.
- Gradually pour in the reserved pasta water, a little at a time. This helps create a silky sauce that clings to the noodles.
- Toss everything together gently; you want to coat those strands of spaghetti rather than drown them!
Sneaking in that pasta water transforms the dish without weighing it down, keeping it light and fresh.
How to Make Lemon Zucchini Pasta
Ingredients You’ll Need:
For the Pasta Dish:
- 8 oz spaghetti or your favorite pasta
- 2 medium zucchinis, thinly sliced or spiralized
- 3 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup fresh spinach or baby arugula
- Zest of 1 lemon
- Juice of 1 lemon (about 2 tbsp)
- 1/3 cup grated Parmesan cheese, plus extra for serving
- Salt and freshly ground black pepper, to taste
- Optional: crushed red pepper flakes for a bit of heat
- Lemon wedges, for garnish
How Much Time Will You Need?
This delicious Lemon Zucchini Pasta can be prepared in about 20 minutes. You’ll spend around 10 minutes cooking the pasta and vegetables, and the rest of the time for mixing and serving. It’s quick, fresh, and super satisfying!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Once it’s bubbling, add your pasta. Cook according to the package instructions until it’s al dente (that means firm to the bite!). Remember to save about 1 cup of the pasta water; it’ll help make your dish creamy later. Drain the pasta and set it aside.
2. Sauté the Garlic:
In a large skillet, heat the olive oil over medium heat. When it’s hot, toss in the minced garlic and sauté it for approximately 1 minute. You want it to smell wonderful but be careful not to let it brown!
3. Cook the Zucchini:
Add the thinly sliced zucchini to the skillet. Sauté for about 3-4 minutes, stirring occasionally, until the zucchini is tender but still retains a slight crispness. We’re aiming for a nice bite!
4. Add the Greens:
Lower the heat a bit and add in the fresh spinach or arugula. Cook for just 1-2 minutes until the greens are wilted and lovely. This will add a fresh touch to the dish.
5. Combine Pasta and Veggies:
Now, add the drained pasta to the skillet with your colorful veggies. Give everything a gentle toss to mix it all together.
6. Bring in the Flavor:
Time for some zest! Add the lemon zest, lemon juice, and grated Parmesan cheese to the pasta mixture. If it looks a bit dry, don’t hesitate to pour in some of that reserved pasta water a little at a time until you get a creamy consistency that hugs the noodles just right.
7. Season and Serve:
Finally, season your dish with salt, pepper, and red pepper flakes if you like a spicy kick. Toss one last time to combine. Serve right away, with a sprinkle of extra Parmesan on top and lemon wedges on the side.
8. Enjoy!
Dig into your delicious, fresh, and zesty Lemon Zucchini Pasta! It’s perfect for a light dinner or a delightful lunch. Enjoy every bite! 🍋
Can I Use Another Type of Pasta?
Absolutely! You can use any pasta you like, such as penne, fettuccine, or even gluten-free options. Just make sure to adjust the cooking time as necessary based on the type of pasta you choose.
How Should I Store Leftovers?
Store any leftover Lemon Zucchini Pasta in an airtight container in the fridge for up to 2 days. To reheat, simply warm it gently on the stove or in the microwave, adding a splash of water if needed to keep it from drying out.
Can I Make This Dish Vegan?
Yes! To make it vegan, substitute the Parmesan cheese with nutritional yeast or a vegan Parmesan alternative. You can also omit the cheese entirely, and the dish will still be delicious!
What Can I Pair This Pasta With?
This Lemon Zucchini Pasta is great on its own, but you can pair it with grilled chicken, shrimp, or a side salad for a more filling meal. It’s also lovely with crusty bread or garlic bread!
