Description
This Lemon Zucchini Pasta is a mouthwatering blend of zesty lemon and tender zucchini, making it an ideal choice for a quick and healthy meal. Perfect for busy weeknights, it combines simple prep with irresistible flavor, using fresh ingredients like garlic, pecorino cheese, and olive oil for a satisfying dish.
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
- fresh basil, chopped
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until al dente, about 8–10 minutes. Reserve 1 cup of hot pasta water before draining the noodles.
- Heat the olive oil in a large skillet over medium-high heat. Add the garlic and zucchini, along with paprika, Italian seasoning, and salt. Sauté for 3–5 minutes until the zucchini is tender.
- Stir in 1/2 cup of the reserved pasta water, cheese, lemon juice, and black pepper. Bring the mixture to a simmer and cook until thickened, stirring frequently for about 3–5 minutes. For a smoother sauce, blend until creamy.
- Combine the cooked pasta and chopped basil in the skillet, tossing to coat well with the sauce.
- Garnish with extra cheese and fresh basil before serving.
Notes
You can substitute pecorino cheese with parmesan, based on your preference.
For a spicy kick, consider adding red pepper flakes when sautéing the vegetables.
Using whole-grain pasta adds more fiber and enhances the nutritional value.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 15mg