Pasta with Zucchini and Lemon Caper Sauce
Bright, zesty, and effortlessly elegant, this Pasta with Zucchini and Lemon Caper Sauce is a delightful way to transform simple ingredients into a Mediterranean-inspired masterpiece. Tender ribbons of zucchini are lightly caramelized and paired with a tangy lemon-caper sauce, enriched with aromatic garlic and a hint of red pepper for subtle heat. A splash of vegetable broth adds depth, creating a light yet flavorful coating for perfectly al dente pasta. Finished with grated Parmesan, fresh parsley, and a touch of lemon zest, this quick and healthy recipe is perfect for weeknight dinners or casual entertaining. Ready in just 35 minutes, this vibrant dish is as nourishing as it is satisfying, guaranteed to transport your taste buds to sunnier shores.
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Recipe Information
Ingredients
- 12 oz pasta (spaghetti, fettuccine, or linguine)
- 2 medium zucchini
- 3 tbsp olive oil
- 3 units garlic cloves, minced
- 2 tbsp capers
- 1 large lemon, zested and juiced
- 0.5 tsp red pepper flakes (optional)
- 0.5 cup vegetable broth
- 0.25 cup Parmesan cheese, grated
- 2 tbsp fresh parsley, chopped
- to taste salt
- to taste black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
While the pasta cooks, wash and trim the zucchini. Slice them into thin rounds or half-moons, depending on your preference.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the zucchini and cook for 5-7 minutes, stirring occasionally, until tender and slightly caramelized. Remove from the skillet and set aside.
In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the minced garlic and red pepper flakes (if using). Sauté for about 1 minute, or until the garlic becomes fragrant.
Stir in the capers, lemon zest, and lemon juice. Cook for 1-2 minutes to combine the flavors.
Pour in the vegetable broth and reserved pasta water. Simmer for 2-3 minutes, reducing slightly.
Return the cooked zucchini to the skillet. Toss to coat in the sauce and heat through for 1-2 minutes.
Add the cooked pasta to the skillet and toss thoroughly to combine. Adjust seasoning with salt and black pepper to taste.
Serve the pasta hot, topped with grated Parmesan cheese and chopped fresh parsley.
Nutrition Facts
Calories |
1221 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.8 g | 69% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 7124 mg | 310% | |
| Total Carbohydrate | 152.8 g | 56% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 32.6 g | ||
| Protein | 35.8 g | 72% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 385 mg | 30% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 1437 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.
