Creamy Lemon Zucchini Pasta
This delicious Creamy Lemon Zucchini Pasta is a light and satisfying dish that brings together the freshness of zucchini with a creamy, citrusy sauce. Perfect for a quick dinner or a delightful lunch, it’s ready in under 30 minutes!
Equipment
- 1 large pot
- 1 colander
- 1 large skillet
- 1 zester or grater
- 1 cutting board
Ingredients
- 12 ounces spaghetti or pasta of choice
- 2 medium zucchinis, thinly sliced
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 zest lemon
- 1 juice lemon
- ½ cup grated Parmesan cheese
- to taste salt
- to taste freshly cracked black pepper
- for garnish fresh basil leaves optional
Instructions
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve 1 cup of pasta water and then drain the pasta in a colander.
- In a large skillet over medium heat, add the olive oil. Once hot, add the minced garlic and sauté for about 1 minute until fragrant.
- Add the sliced zucchini to the skillet and cook for 3-4 minutes, stirring occasionally, until the zucchini is tender.
- Reduce the heat to low and stir in the heavy cream, lemon zest, and lemon juice. Mix well and allow the mixture to simmer for 2-3 minutes until slightly thickened.
- Add the cooked spaghetti to the skillet along with the grated Parmesan cheese. Toss to combine the pasta with the sauce, adding reserved pasta water gradually if the sauce is too thick.
- Season with salt and freshly cracked black pepper to taste. Mix well.
- Serve immediately, garnished with fresh basil leaves if desired.
Notes
For a lighter version, you can substitute the heavy cream with Greek yogurt or half-and-half.
Feel free to add protein, such as grilled chicken or shrimp, to make the dish even more filling.
If you prefer a dairy-free option, use plant-based cream and nutritional yeast instead of Parmesan cheese.