Acini Di Pepe with Lemon Butter and Zucchini
Delight your taste buds with this vibrant and creamy Acini Di Pepe with Lemon Butter and Zucchini recipe, a perfect fusion of comfort and freshness. This dish features tender, pearl-like Acini Di Pepe pasta tossed with sautéed zucchini, a luscious lemon butter sauce, and a sprinkle of savory Parmesan cheese. The combination of zesty lemon zest, aromatic garlic, and fresh parsley creates a bright, summery flavor profile that’s as satisfying as it is simple. Ready in just 30 minutes, this recipe is ideal for busy weeknights or an elegant vegetarian main course. Pair it with a crisp salad or grilled protein for a complete, wholesome meal that’s sure to impress. Perfectly balanced and bursting with Italian-inspired charm, this dish is a must-try for pasta lovers looking to elevate their dinner game!
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Recipe Information
Ingredients
- 1 cup Acini Di Pepe pasta
- 2 medium Zucchini
- 3 tablespoons Unsalted butter
- 1 large Lemon
- 1 tablespoon Olive oil
- 2 cloves Garlic
- 1 cup Grated Parmesan cheese
- 2 tablespoons Fresh parsley
- 0.5 teaspoon Salt
- 0.25 teaspoon Freshly ground black pepper
- 2 cups Water or vegetable broth
Instructions
Bring 2 cups of water or vegetable broth to a boil in a medium saucepan. Add a pinch of salt and the Acini Di Pepe pasta. Cook according to package instructions (approximately 8-10 minutes), stirring occasionally. Once fully cooked, drain the pasta and set it aside. Reserve a few tablespoons of the cooking liquid.
While the pasta is cooking, trim the zucchini and slice them into thin half-moons. Mince the garlic and finely chop the fresh parsley.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the zucchini slices and sauté for 5-6 minutes, or until they are tender and lightly browned. Remove the zucchini from the skillet and set them aside.
In the same skillet, melt 3 tablespoons of unsalted butter over low to medium heat. Stir in the minced garlic and cook for 1-2 minutes, or until fragrant (do not let it brown).
Zest the large lemon and then juice it. Add the lemon zest and juice to the melted butter, stirring well to combine. Season the lemon butter sauce with salt and freshly ground black pepper.
Return the cooked zucchini to the skillet and gently toss to coat them in the lemon butter sauce. Add the drained Acini Di Pepe pasta to the skillet as well, stirring everything together. If the mixture seems too dry, add a tablespoon or two of the reserved pasta cooking liquid until the desired consistency is achieved.
Remove the skillet from the heat and stir in the grated Parmesan cheese. Taste and adjust the seasoning, if needed.
Garnish with the chopped fresh parsley and serve immediately, either as a side dish or a light main course.
Nutrition Facts
Calories |
273 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.9 g | 24% | |
| Saturated Fat | 10.3 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 43 mg | 14% | |
| Sodium | 598 mg | 26% | |
| Total Carbohydrate | 18.9 g | 7% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 3.3 g | ||
| Protein | 11.9 g | 24% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 257 mg | 20% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 342 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
