Lemon Zucchini Pasta

Light and vibrant pasta with spiralized zucchini, lemon butter sauce, and Parmesan. A fresh, quick Italian-inspired main dish.

# What You’ll Need:

→ Pasta & Vegetables

01 - 10 oz spaghetti or linguine

02 - 2 medium zucchinis, spiralized

03 - 2 cloves garlic, minced

04 - Zest and juice of 1 large lemon

05 - 2 tablespoons fresh parsley, chopped

→ Sauce

06 - 4 tablespoons unsalted butter

07 - 2 tablespoons extra virgin olive oil

08 - 1/4 cup grated Parmesan cheese

→ Seasonings

09 - Salt and freshly ground black pepper to taste

10 - Pinch of red pepper flakes, optional

# Directions:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta cooking water, then drain.

02 - While the pasta cooks, heat olive oil and butter in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.

03 - Add spiralized zucchini to the skillet and cook for 2 to 3 minutes, stirring gently, until just tender but still crisp.

04 - Add the cooked pasta to the skillet along with lemon zest, lemon juice, and a splash of reserved pasta water. Toss gently to combine.

05 - Stir in Parmesan cheese and parsley. Season with salt, pepper, and red pepper flakes if desired. Add more pasta water as needed to create a silky sauce.

06 - Serve immediately, garnishing with extra Parmesan and parsley if desired.

# Expert Tips:

01 -

It comes together faster than most takeout orders and tastes like you put in real effort.
The zucchini stays just crisp enough to feel fresh, not mushy or watery like so many vegetable pastas do.
That hit of lemon cuts through the butter in a way that makes you want to twirl another forkful immediately.

02 -

Do not skip reserving the pasta water, it has starch that turns the butter and oil into an actual sauce instead of a greasy puddle.
If your zucchini spirals release too much liquid, pat them gently with a towel before adding them to the pan.

03 -