Herb Zucchini and Lemon Pasta
Bright, fresh, and utterly satisfying, this Herb Zucchini and Lemon Pasta is a quick and flavorful weeknight dinner that tastes like summer in every bite. Tender spaghetti is tossed with delicate ribbons of sautéed zucchini, fragrant garlic, zesty lemon, and a touch of red pepper flakes, creating a vibrant base that’s both light and luxurious. The addition of fresh basil, parsley, and a generous sprinkle of parmesan cheese elevates this dish with garden-fresh flavor and creamy richness. With just 35 minutes from start to finish and a one-pan sauce that comes together effortlessly, this vegetarian pasta recipe is perfect for busy nights or casual gatherings. Serve it with a simple green salad or crusty bread for a complete and satisfying meal that’s sure to impress.
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Recipe Information
Ingredients
- 12 oz spaghetti
- 2 medium zucchini
- 3 tbsp olive oil
- 3 cloves garlic
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 1 cup parmesan cheese
- 1 cup fresh basil leaves
- 0.5 cup fresh parsley
- 0.25 tsp red pepper flakes
- 1 tsp salt
- 0.5 tsp black pepper
- 1 cup pasta water
Instructions
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set it aside.
While the pasta cooks, trim the ends of the zucchini and slice them into thin ribbons using a vegetable peeler or mandoline.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant, being careful not to burn it.
Add the zucchini ribbons to the skillet and sauté for 3-4 minutes until slightly softened but still vibrant. Sprinkle with salt, black pepper, and red pepper flakes.
Stir in the lemon zest and lemon juice, mixing everything together to coat the zucchini.
Reduce the heat to low and add the cooked pasta to the skillet. Toss gently to combine, ensuring the zucchini and lemon mixture evenly coats the pasta.
Gradually add the reserved pasta water, a little at a time, to help loosen the sauce if needed.
Remove the skillet from heat and stir in parmesan cheese, fresh basil leaves, and parsley.
Taste and adjust seasoning as needed with additional salt, pepper, or lemon juice.
Serve immediately, garnished with extra parmesan cheese and basil leaves if desired.
Nutrition Facts
Calories |
1503 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.6 g | 97% | |
| Saturated Fat | 25.5 g | 127% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 6759 mg | 294% | |
| Total Carbohydrate | 149.7 g | 54% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 31.7 g | ||
| Protein | 58.3 g | 117% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1097 mg | 84% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 1439 mg | 31% | |
*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.
