Description
Lemon Zucchini Pasta features tender zucchini and garlic, tossed with spaghetti for a delightful meal. This quick dish bursts with fresh flavors, making it ideal for a healthy dinner.
Ingredients
Scale
- 1/2 pound pasta (spaghetti), uncooked
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic, finely chopped
- 2 medium zucchini, shredded
- 1/2 teaspoon paprika
- 1/2 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
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 8–10 minutes or according to package instructions. Reserve 1 cup of the hot pasta water, then drain the noodles and set aside.
- Heat the 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 (adding more gradually if needed), cheese, lemon juice, and black pepper. Mix well and bring to a simmer over medium heat. Cook until slightly thickened, about 3–5 minutes, stirring constantly. Remove from heat and blend for a smoother sauce if desired.
- Add the cooked pasta and basil to the skillet and toss until well coated in the sauce.
- Garnish with extra pecorino cheese and fresh basil, if desired, and serve immediately.
Notes
Feel free to use any pasta shape you prefer.
Adjust the amount of lemon juice to taste for extra brightness.
This dish is best served fresh but can be stored in the refrigerator for a couple of days.
Nutrition
- Serving Size: 1 plate
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg