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Creamy Lemon Garlic Zucchini Pasta

A plate of creamy zucchini pasta tossed with ribbons of zucchini and topped generously with lemon zest.
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Create a bright, comforting Italian-style pasta dish featuring fresh zucchini, garlic, and a light, creamy sauce. This recipe is quick, healthy, and perfect for a weeknight dinner.

Ingredients

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  • 12 oz pasta (spaghetti or linguine, or use chickpea pasta for high protein)
  • 2 medium zucchini, thinly sliced or spiralized into zoodles
  • 3 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1/2 cup vegetable broth
  • 1/2 cup heavy cream (or full-fat coconut milk for dairy-free)
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste
  • Fresh basil or parsley, chopped, for garnish

Instructions

  1. Cook the pasta according to package directions until al dente. Reserve 1 cup of the starchy pasta water before draining.
  2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes (if using) and cook for 1 minute until fragrant. Do not let the garlic brown.
  3. Add the sliced zucchini (or zoodles) to the skillet. Sauté for 3 to 5 minutes until the zucchini is tender-crisp.
  4. Pour in the vegetable broth, heavy cream, lemon juice, and lemon zest. Bring the mixture to a gentle simmer.
  5. Stir in the grated Parmesan cheese until the sauce is smooth. Season with salt and black pepper.
  6. Add the drained pasta to the skillet with the sauce. Toss to coat everything evenly. If the sauce seems too thick, add the reserved pasta water, a few tablespoons at a time, until you reach a creamy consistency.
  7. Serve immediately. Top each portion with extra Parmesan cheese and fresh basil or parsley.

Notes

  • For a vegetarian zucchini pasta that is also high protein, substitute regular pasta with chickpea or lentil pasta.
  • If you prefer a lighter sauce, reduce the heavy cream by half and use more reserved pasta water to achieve the desired creaminess.
  • This dish works well with fresh garden tomatoes added during the last two minutes of cooking the zucchini.

Nutrition

Find it online: https://www.unfoldrecipes.com/zucchini-pasta-creamy-lemon-garlic-recipe/