Description

This Lemon Zucchini Pasta features fresh zucchini, garlic, and a hint of lemon, creating a delightful dish that’s quick to prepare and bursting with flavor. Perfect for a healthy weeknight dinner!

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 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, about 1 minute. 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. Let the sauce cook until slightly thickened, about 3–5 minutes, stirring constantly. Remove from heat.
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

Adjust the amount of lemon juice to taste for a zesty flair.
Fresh basil adds a touch of flavor; feel free to use dried if unavailable.
This dish pairs well with grilled chicken or shrimp for added protein.

Nutrition

Serving Size: 1 plate
Calories: 350
Sugar: 2g
Sodium: 400mg
Fat: 15g
Saturated Fat: 4g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 12g
Cholesterol: 10mg