Lemon Zucchini Pasta

This light and fresh 30-minute Lemon Zucchini Pasta is a deliciously easy meal loaded with flavor from parmesan cheese, red pepper flakes, and garlic in buttery lemon sauce.

Love easy dinner recipes? Be sure to try this incredible Bang Bang Shrimp Pasta, this wonderful California Roll in a Bowl or this easy Beef and Broccoli Stir Fry

Lemon Pasta with Zucchini

If you’ve been following me for quite some time, you’ll know that I’m all for quick and easy yet delicious meal recipes that the whole family will love. You don’t want to compromise the flavor for the “easy” preparation part. That said, this simple zucchini pasta recipe really fits the bill by searing the zucchini to golden brown. It really enhances flavors! 

This lemon zucchini pasta recipe will surely become a favorite because it’s both delicious and nutritious, yet simple to make. You can whip it up in only one pot skillet. The sauce is a just simple mix of olive oil, garlic, butter, parmesan, chili flakes, and lemon, and is simply phenomenal.

Ingredients/Shopping List

You will need only a handful of ingredients to make this dish. Some of them you might probably already have on hand! If not, they are all easy to find in any grocery store.

• Bowtie pasta – Aside from being dressy (It easily elevates the look of your pasta dishes!), this kind of pasta is great for carrying both light sauces such as oil and heavy sauces like meat or tomato sauce because of its ridges. But if you can’t find it or have other pasta shapes available in your pantry, by all means, feel free to use them.
• Olive oil – You will need only a little just to sear the zucchini to golden brown, but any neutral cooking oil would actually work. Just in case you didn’t know, the kind of olive oil to use is the regular ones, as extra virgin olive oil tends to smoke easily. The latter is best used for salad dressings and other recipes that don’t need cooking.
• Zucchini – Fresh summer zucchini is my favorite!  I use sliced zucchini but you can make zucchini noodles too if you’d like.
• Garlic – perfectly enhances the flavor of this simple recipe. If you’re a garlic lover, feel free to add more!
• Lemon – Fresh lemon juice really brightens up the flavor profile of this dish! You might want to add a couple extra wedges to serve on the side for your guests who love their dishes extra lemony.
• Fresh thyme – thyme is one of the best herbs to add to dishes to enhance the flavor. It’s also a great compliment to lemon. If it’s not available, you can always use dried, but I tell you the flavor of fresh thyme is top notch.
• Red pepper flakes – For a little heat!
• Butter – Butter always adds a bit of class and richness to any dish, doesn’t it? It also makes this delicious pasta shine a bit more. Don’t worry about the extra calories as we only use two tablespoons for four servings.
• Grated parmesan cheese – For more saltiness, umami, and creamy flavor. You can really add as much or as little as you like.
• Fresh parsley – A pop of green for garnish. You can also use other fresh herbs like fresh basil.
• Pine nuts – Also for garnish and some added crunch.

Variations/Substitutions

1: Swap the red pepper for other spicy ingredients like sriracha, hot sauce, or chili oil.
2: I’m using bowtie pasta but any small dried pasta shape will work– fusilli, orecchiette, etc.
3: Creamy Zucchini Pasta – Add a splash of heavy cream to make a creamy sauce! Then, you can also top this delicious pasta with goat cheese to make it extra rich.
4: Opt to use whole wheat or gluten-free pasta. You can also easily make this recipe vegan by using vegan butter and vegan parmesan or nutritional yeast instead of cheese.
5: Add a thinly sliced onion or shallot to the zucchini when cooking.
6: This pasta is delicious both hot and cold. Enjoy it as pasta salad by tossing in some greens like arugula, kale, or lettuce, some cherry tomatoes, or other veggies and your favorite vinaigrette.
7: Add a protein like cooked chicken or shrimp for a more complete meal.

How to Make this Zucchini Pasta

Step 1: Cook the pasta.

Bring a large pot of salted water to a boil over medium-high heat, then add the pasta (I used about one tablespoon of salt). You will want to cook just until the pasta is al dente which is usually a minute or two less than package directions because you will cook it the second time in the pan later on.  

Also, save 1 cup of the pasta water to use later before draining the pasta into a colander. Set the drained pasta aside while you prepare the zucchini.

Step 2: Cook the zucchini.

Heat a large skillet over medium-high heat with the olive oil and then add the zucchini.  Sauté for 2-3 minutes until a nice golden brown. Then flip and cook the other side for an additional 2 minutes. You know it’s cooking well when you hear a good sizzle once it hits the hot pan!

Step 3:  Reduce to medium heat and add the garlic, thyme, and red pepper flakes and cook for 1 minute.

Step 4: Make the sauce: 

Add the lemon juice, ¼ cup of pasta water, and butter and stir until the butter has melted, stirring occasionally. Then, add ¼ cup of parmesan cheese and toss to combine.

Step 5: Next, add the cooked pasta to the skillet and toss the pasta in the sauce to coat and soak up that flavorful sauce! If it becomes too dry, you can add a splash more of the reserved pasta water. 

Step 6: Season with salt and pepper to taste and enjoy immediately.  Top with fresh parsley, parmesan cheese, lemon zest and toasted pine nuts.

Tips

• Be sure not to overcook the pasta. This dish is best with al dente pasta. 
• Fresh zucchini should have a bright, firm, dark green skin without any tender spots. 
• Crushed red pepper adds a bit of heat to the pasta. Feel free to add as much or as little as you like.

Faq’s

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Lemon Zucchini Pasta

This light and fresh 30-minute Lemon Zucchini Pasta is a deliciously easy meal loaded with flavor from parmesan cheese, red pepper flakes, and garlic in buttery lemon sauce.

4.91 from 20 votes

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Course: Dinner, lunch

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Servings: 4 servings

Calories: 596kcal

Author: Sherri Hagymas

Ingredients

• ▢ 1 pound bowtie pasta
• ▢ 2 tablespoons olive oil
• ▢ 2 cups fresh zucchini diced ¼” thick
• ▢ 2 cloves garlic minced
• ▢ 1 teaspoon fresh thyme minced
• ▢ ½ teaspoon crushed red pepper or to taste
• ▢ 2 tablespoons butter
• ▢ I tablespoon lemon juice
• ▢ ½ cup parmesan cheese grated
• ▢ Fresh parsley and toasted pine nuts for garnish

Instructions

• Bring a large pot of salted water to a boil.
• Cook the bowtie pasta until al dente, according to the package directions. Before draining in a colander, scoop out 1 cup of of the pasta water. Then set aside the pasta.
  1 pound bowtie pasta
• In a large skillet, add the olive oil and heat for a minute over medium-high heat.
  2 tablespoons olive oil
• Then add the zucchini and cool for 2 minutes, then flip and cook for an additional 2 minutes.
  2 cups fresh zucchini
• Next, add the minced garlic, thyme, and red pepper flakes. cook for another minute, stirring.
  2 cloves garlic, 1 teaspoon fresh thyme, ½ teaspoon crushed red pepper
• Add in the butte​​r, lemon juice, and ¼ cup of reserved pasta water and heat over medium heat until the butter has melted.
  2 tablespoons butter, I tablespoon lemon juice
• Next add ¼ cup of parmesan cheese and stir it into the sauce. Add the cooked pasta back into the sauce and toss to combine. Season with salt and pepper, to taste.
  ½ cup parmesan cheese, Fresh parsley and toasted pine nuts
• Serve topped with additional parmesan cheese, fresh parsley, and toasted pine nuts.

Notes

Store any leftovers in an airtight container in the refrigerator for 3-4 days.

Use other pasta like penne, fusilli, or macaroni.

If the sauce becomes too thin, add another splash of reserved pasta water.

Nutrition

Serving: 1serving | Calories: 596kcal | Carbohydrates: 88g | Protein: 20g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 262mg | Potassium: 442mg | Fiber: 4g | Sugar: 5g | Vitamin A: 495IU | Vitamin C: 12mg | Calcium: 189mg | Iron: 2mg

Nutritional Disclosure

Nutrition information is automatically calculated and should only be used as an approximation.

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