Description
Experience the delightful flavors of Lemon Zucchini Pasta, a quick and healthy meal that features tender zucchini, aromatic garlic, and a zesty lemon sauce that perfectly coats spaghetti. This dish is a fantastic option for busy weeknights or a comforting lunch, offering both taste and nutrition in every bite.
Ingredients
Scale
- 1/2 pound pasta (spaghetti), uncooked
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic, finely chopped
- 2 medium zucchini, shredded
- ½ teaspoon paprika
- ½ teaspoon italian seasoning
- 1/2 teaspoon salt
- 1/2 cup pecorino cheese (or parmesan cheese), grated
- 1 tablespoon lemon juice, freshly squeezed
- 1/4 teaspoon ground black pepper (or to taste)
- fresh basil, chopped
Instructions
- Bring a large pot of salted water to a boil.
- Add the pasta and cook until al dente, about 8–10 minutes. Reserve 1 cup of hot pasta water, then drain and set the noodles aside.
- In a large skillet over medium-high heat, heat the olive oil until shimmering, about 1 minute.
- Add the garlic, zucchini, paprika, italian seasoning, and salt. Sauté until the zucchini is tender, about 3–5 minutes.
- Stir in 1/2 cup of reserved pasta water, cheese, lemon juice, and black pepper. Mix well and bring to a simmer over medium heat. Cook until slightly thickened, about 3–5 minutes, stirring constantly. Remove from heat.
- For a smoother texture, blend the sauce for about 30 seconds.
- Add the cooked pasta and chopped basil to the skillet, and toss until well coated in the sauce.
- Garnish with extra pecorino cheese and fresh basil, if desired, and serve immediately.
Notes
Feel free to add more lemon juice for extra tanginess.
You can substitute zucchini with other vegetables like spinach or bell pepper.
The dish can be made gluten-free by using gluten-free pasta.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 15mg