Lemon Zucchini Pasta
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
537 kcal
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Course
Main Course
Lemon Zucchini Pasta
Description
Lemon Zucchini Pasta highlights fresh zucchini prepared by grating or spiralizing, then pressed to remove excess moisture. The pasta cooks to al dente, retaining bite and structure. A sauce of olive oil gently infused with sliced garlic develops a mellow aroma and slight sweetness from the light browning. Lemon zest and juice introduce brightness that cuts through the richness of Parmesan cheese, which binds the sauce with a creamy, salty edge. The reserved pasta water adjusts sauce consistency, ensuring it clings evenly without heaviness. Tossing in zucchini at the end preserves its subtle texture and freshness.
Served warm with grilled lemon halves for extra acidity, the pasta benefits from the fresh contrast of microgreens on top. This dish suits a simple, fresh meal where the balance of citrus, cheese, and mild zucchini defines its palate. It pairs well with light proteins or can stand alone as a vegetarian-friendly plate.
Ingredients
- 2 zucchini coarsely grated or spiralized, large
- 12 oz. fettuccine noodles
- 1/4 cup extra virgin olive oil
- 4 cloves garlic thinly sliced
- 1 teaspoon lemon plus more for serving, zest, grated
- 1/4 cup lemon juice
- 1/2 cup Parmesan Cheese plus more for serving, grated
- 1/2 teaspoon black pepper freshly ground
- kosher salt to taste
- 1/4 cup microgreens for garnish
- 1 lemon halved and grilled - for serving
Instructions
- It's as simple as this: place a clean dishtowel in a colander or strainer set over a bowl. Add the grated or spiralized zucchini and let it sit until ready to use.
- Cook pasta according to package directions, aiming for al dente. Set aside 3/4 cup of cooking water, drain the pasta, and return it to the pot.
- In a large skillet, heat olive oil on medium-low heat. Add garlic and cook, stirring often, until it turns light golden brown, 4 to 6 minutes.
- Immediately remove from heat and stir in lemon zest, lemon juice, Parmesan cheese, 1/4 cup reserved pasta water, 1/2 teaspoon salt, and ground black pepper into the skillet.
- Add pasta, increase heat to medium-high, and cook, tossing until the sauce coats the noodles, adding additional reserved pasta water as needed.
- Get ready for a burst of flavors and colors! Toss the pasta with the grated zucchini. Taste and adjust for salt and pepper.
- Then, divide this vibrant mix among bowls and serve, topped with fresh microgreens, shaved pieces of Parmesan, and additional lemon zest if desired. I also like to add halved grilled lemons to each bowl. Squeeze the lemon and mix it with the pasta before enjoying the dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 537 kcal
% Daily Value*
| Calories | 537kcal | 27% |
| Carbohydrates | 69g | 23% |
| Protein | 17g | 34% |
| Fat | 22g | 34% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 82mg | 27% |
| Sodium | 246mg | 10% |
| Potassium | 545mg | 12% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 369IU | 7% |
| Vitamin C | 39mg | 43% |
| Calcium | 166mg | 17% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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