Description
Creamy Lemon Zucchini Pasta is a light yet filling dish with a creamy lemon sauce, fresh zucchini, and Parmesan cheese, perfect for weeknight meals.
Ingredients
Scale
- 8 oz pasta (spaghetti, linguine, or penne)
- 2 medium zucchini (sliced into half-moons)
- 1 cup heavy cream
- Juice and zest from 1 large lemon
- 2 cloves garlic (minced)
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil or parsley (for garnish)
Instructions
- Cook pasta according to package instructions. Reserve 1 cup of pasta water before draining and set aside.
- Heat olive oil in a pan over medium heat. Add zucchini and sauté for 5-7 minutes until tender and slightly golden. Add minced garlic halfway through cooking.
- Lower heat and add heavy cream to zucchini. Stir and let simmer for 3-5 minutes. Add lemon juice, zest, and Parmesan cheese. Stir until the cheese melts and the sauce is creamy. Add reserved pasta water if the sauce is too thick.
- Combine pasta with the creamy zucchini sauce. Toss gently to coat. Season with salt and pepper to taste. Serve immediately, garnished with basil or parsley and extra Parmesan cheese.
Notes
- For a lighter version, use half-and-half or coconut cream instead of heavy cream.
- Substitute Parmesan cheese with vegan alternatives like nutritional yeast.
- Try other vegetables like spinach or asparagus for variety.
- Use gluten-free pasta if needed for dietary restrictions.
Nutrition
- Serving Size: 1 plate
- Calories: 400
- Sugar: 6g
- Sodium: 500mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 45mg
Keywords: Creamy Lemon Zucchini Pasta, Lemon zucchini pasta, Creamy pasta recipe, Zucchini pasta, Easy creamy pasta, Healthy zucchini pasta