Lemon Zucchini Pasta (Printer-Friendly)

Spiralized zucchini and spaghetti in a bright lemon butter sauce with Parmesan and fresh parsley.

# 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

# Step-by-Step Guide:

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 delivery and tastes like you put in real effort.
  • The lemon and butter create this silky, tangy sauce that clings to every strand without feeling heavy.
  • You can eat it warm or cold the next day, and somehow it tastes even better from the fridge at midnight.
02 -
  • Don't skip reserving the pasta water, it's the difference between a sauce that hugs the noodles and one that slides off into a puddle at the bottom of the bowl.
  • Spiralize the zucchini at the last possible moment because it releases water as it sits, and soggy zoodles will water down your sauce.
  • Taste before you add salt, the Parmesan and pasta water both bring saltiness, and I've oversalted this more than once.
03 -
  • Use a microplane to zest the lemon directly over the skillet so the oils spray into the butter and infuse everything with brightness.
  • If your zucchini is watery, salt the spirals lightly and let them sit in a colander for ten minutes, then pat them dry before cooking.
  • Finish with a drizzle of your best olive oil right before serving, it adds a fruity richness that makes the dish feel more luxurious.
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