Description
This Lemon Zucchini Pasta is a delightful blend of fresh zucchini and tangy lemon over spaghetti, creating a quick and healthy meal that’s rich in flavor and easy to prepare.
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
- Boil salted water in a large pot. Cook spaghetti until al dente (8-10 minutes). Reserve 1 cup of pasta water, then drain noodles.
- In a skillet, heat oil over medium-high heat. Add garlic, zucchini, paprika, Italian seasoning, and salt. Sauté for 3-5 minutes until zucchini is tender.
- Pour in 1/2 cup reserved pasta water, cheese, lemon juice, and black pepper. Simmer for 3-5 minutes until sauce thickens, stirring constantly. Blend for a smoother texture if desired.
- Combine the cooked pasta and basil in the skillet, tossing until well coated in the sauce.
- Garnish with extra cheese and basil if you like, then serve immediately.
Notes
For a vegan option, skip the cheese or use a dairy-free alternative.
Adjust the amount of black pepper to your taste preference.
Leftovers can be stored in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 10mg