Lemon Zucchini Pasta
User Reviews
4.9
Lemon Zucchini Pasta
Description
This lemon zucchini pasta uses bowtie pasta cooked to al dente, ensuring a firm bite. Zucchini is diced into uniform pieces and sautéed in olive oil just until tender, preserving a slight crispness. Garlic, fresh thyme, and crushed red pepper flakes add savory and aromatic notes to the sautéed vegetables. The sauce is finished with butter, fresh lemon juice, and Parmesan cheese melted together to create a silky coating for the pasta.
The dish balances the brightness of lemon with the richness of butter and cheese. The zucchini adds a fresh vegetable texture, while garlic and thyme impart depth. Reserved pasta water is used to loosen and marry the sauce to the pasta, ensuring a cohesive dish. The garnish of fresh parsley and toasted pine nuts adds color, freshness, and a nutty bite.
This pasta can be served as a main or side and suits occasions when a lighter, vegetable-forward meal is desired. Variations include swapping bowtie pasta with penne, fusilli, or macaroni. Leftovers keep well refrigerated for several days and can be refreshed with reserved pasta water or additional sauce to rehydrate.
If the sauce becomes too thin, adding a small amount of Parmesan or adjusting pasta water helps maintain the desired consistency.
Ingredients
- 1 pound bowtie pasta
- 2 tablespoons olive oil
- 2 cups zucchini diced ¼” thick, fresh
- 2 cloves garlic minced
- 1 teaspoon thyme minced, fresh
- ½ teaspoon crushed red pepper or to taste
- 2 tablespoons butter
- lemon juice 1 tablespoon
- ½ cup Parmesan Cheese grated
- parsley for garnish, fresh parsley, toasted pine nuts
- pine nuts for garnish, fresh parsley, toasted pine nuts
Instructions
- Bring a large pot of salted water to a boil.
- Cook the bowtie pasta until al dente, according to the package directions. Before draining in a colander, scoop out 1 cup of of the pasta water. Then set aside the pasta.
- In a large skillet, add the olive oil and heat for a minute over medium-high heat.
- Then add the zucchini and cool for 2 minutes, then flip and cook for an additional 2 minutes.
- Next, add the minced garlic, thyme, and red pepper flakes. cook for another minute, stirring.
- Add in the butter, lemon juice, and ¼ cup of reserved pasta water and heat over medium heat until the butter has melted.
- Next add ¼ cup of parmesan cheese and stir it into the sauce. Add the cooked pasta back into the sauce and toss to combine. Season with salt and pepper, to taste.
- Serve topped with additional parmesan cheese, fresh parsley, and toasted pine nuts.
Notes
- Store leftovers in an airtight container for 3-4 days in the refrigerator.
- Other pasta shapes like penne, fusilli, or macaroni can be substituted without changing the cooking process.
- If the sauce becomes too thin after reheating, add a splash of reserved pasta water or Parmesan cheese to thicken it back to desired consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 596 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 596kcal | 30% |
| Carbohydrates | 88g | 29% |
| Protein | 20g | 40% |
| Fat | 18g | 28% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 24mg | 8% |
| Sodium | 262mg | 11% |
| Potassium | 442mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 495IU | 10% |
| Vitamin C | 12mg | 13% |
| Calcium | 189mg | 19% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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