Description
This Lemon Zucchini Pasta is a must-try for anyone craving a quick, healthy meal. With its fresh flavors, simple prep, and satisfying taste, it’s perfect for any night of the week!
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
Instructions
- Bring a large pot of salted water to a boil, add the pasta, and cook until al dente, about 8–10 minutes. Reserve 1 cup of hot pasta water, then drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Add garlic, zucchini, paprika, Italian seasoning, and salt, and sauté until zucchini is tender, about 3–5 minutes.
- Add 1/2 cup of reserved pasta water, cheese, lemon juice, and black pepper. Mix well and simmer over medium heat until the sauce thickens, about 3–5 minutes. Blend for a smoother texture if desired.
- Add the cooked pasta and basil to the skillet, tossing until well-coated in the sauce.
- Garnish with extra cheese and fresh basil if desired, then serve immediately.
Notes
Adjust the amount of pasta water based on your desired sauce consistency.
Feel free to add roasted chicken or shrimp for added protein.
For a vegetarian option, omit the pecorino cheese or use a vegan substitute.
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 2g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 15mg