Description

Lemon Zucchini Pasta brings together fresh zucchini and robust flavors. With easy prep and delightful taste, it’s perfect for quick dinners or healthy meals.

Ingredients

Scale

1/2 pound pasta (spaghetti), uncooked
2 tablespoons extra virgin olive oil
2 cloves garlic, finely chopped
2 medium zucchini, shredded
½ teaspoon paprika
½ teaspoon italian seasoning
1/2 teaspoon salt
1/2 cup pecorino cheese (or parmesan cheese), grated
1 tablespoon lemon juice, freshly squeezed
1/4 teaspoon ground black pepper (or to taste)
fresh basil, chopped

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Instructions

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 8–10 minutes. Reserve 1 cup of hot pasta water, then drain the noodles and set aside.
Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the garlic, zucchini, paprika, Italian seasoning, and salt. Sauté until the zucchini is tender, about 3–5 minutes.
Stir in 1/2 cup of reserved pasta water, cheese, lemon juice, and black pepper. Mix well and bring to a simmer. Let the sauce thicken for about 3–5 minutes, stirring constantly. For a smoother texture, blend for about 30 seconds.
Add the cooked pasta and basil to the skillet, tossing until well coated in the sauce.
Garnish with extra cheese and fresh basil, if desired, and serve immediately.

Notes

For extra flavor, feel free to add additional vegetables such as cherry tomatoes or spinach.
Use gluten-free pasta for a gluten-free version of this dish.
Make sure to reserve enough pasta water to achieve your desired sauce consistency.

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 3g
Sodium: 450mg
Fat: 16g
Saturated Fat: 5g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 4g
Protein: 15g
Cholesterol: 15mg