5 from 54 votes
Lemon Zucchini Pasta
Lemon Zucchini Pasta combines tender fettuccine noodles with coarsely grated or spiralized zucchini, creating a fresh and vibrant base. A sauce made from olive oil, garlic sautéed to light golden, lemon zest and juice, and Parmesan cheese coats the pasta, lending bright citrus notes and a savory depth. The addition of microgreens for garnish adds a delicate texture contrast. This dish balances the soft noodles with the crisp zucchini, making it a flavorful yet light pasta option.
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings:
4
servings
Calories:
537 kcal
Course:
Main Course
Cuisine:
Italian, American
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.
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 537
% 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.