Zucchini Garlic Pasta
Elevate your pasta night with this vibrant and flavorful Zucchini Garlic Pasta—an easy, 25-minute dish that celebrates the natural sweetness of sautéed zucchini paired with the bold aroma of garlic and a hint of lemony brightness. Tossed with tender spaghetti or linguine, this recipe features a creamy parmesan-infused sauce that comes together with a splash of reserved pasta water for an effortlessly silky finish. Amp up the zest with a sprinkle of red pepper flakes for a gentle kick, and garnish with fresh parsley for a burst of freshness. Perfect as a light yet satisfying weeknight meal or a crowd-pleasing vegetarian main course, this dish combines simple ingredients into a comforting and elegant culinary delight.
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Recipe Information
Ingredients
- 400 g spaghetti or linguine
- 2 medium zucchini
- 3 tbsp olive oil
- 4 cloves garlic
- 0.5 tsp red pepper flakes
- 1 whole lemon
- 0.5 cup parmesan cheese, grated
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh parsley, chopped
- 1 cup pasta water
Instructions
Bring a large pot of salted water to a boil. Add the spaghetti or linguine and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
While the pasta cooks, prepare the zucchini by trimming off the ends and slicing it into thin ribbons or rounds using a mandoline slicer or knife.
Heat the olive oil in a large skillet over medium heat. Add the garlic, thinly sliced, and sauté for 1-2 minutes until fragrant and golden, being careful not to burn it.
Stir in the zucchini and cook for 4-5 minutes, stirring occasionally, until the zucchini is tender but not mushy.
Add the red pepper flakes, salt, and black pepper. Cook for an additional minute to let the flavors meld together.
Zest the lemon and set the zest aside. Juice half of the lemon and add the juice to the skillet. Toss to combine.
Add the cooked pasta to the skillet and toss with the zucchini mixture. Gradually add the reserved pasta water, a few tablespoons at a time, to loosen the sauce as needed.
Stir in the grated parmesan cheese and toss until the pasta is evenly coated and creamy.
Remove from heat and garnish with fresh parsley and the reserved lemon zest.
Serve immediately, with extra parmesan cheese on the side if desired.
Nutrition Facts
Calories |
1360 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.4 g | 76% | |
| Saturated Fat | 15.5 g | 78% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 6784 mg | 295% | |
| Total Carbohydrate | 165.2 g | 60% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 31.3 g | ||
| Protein | 45.1 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 591 mg | 45% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1274 mg | 27% | |
*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.
