Lemon Zucchini Pasta
A creamy yet light lemon zucchini pasta made with spaghetti, thinly sliced zucchini, pasta water, butter, and lemon. Fresh, balanced, and ready in under 30 minutes.
Ingredients
- 200 g spaghetti or shape of choice
- 2 medium zucchinis, very thinly sliced into discs
- 3 tbsp olive oil
- 1 garlic clove, very thinly sliced
- ¼ cup heavy cream
- 30 g butter, cold and cubed
- Zest of ½ lemon
- Lemon juice, to taste (about 1 tbsp)
- Salt, to taste
- Black pepper, to taste
- Parmesan cheese, for serving
- Fresh mint (optional, for serving)
Instructions
- Bring a large pot of generously salted water to a boil.
- Meanwhile, heat the olive oil in a wide pan over medium-low heat.
- Add the very thinly sliced zucchini, season with salt and pepper, and cook slowly for 12–15 minutes, stirring frequently, until soft and slightly sweet (not deeply browned).
- Cook the spaghetti according to package instructions minus 2 minutes.
- One minute before the pasta is ready, add the thinly sliced garlic to the zucchini and stir so it stays fresh and aromatic.
- Transfer the pasta directly into the zucchini pan (do not drain), and keep the pasta pot on the stove for the pasta water.
- Add a splash of pasta water and the heavy cream, then let everything cook together for the final 2 minutes, stirring, so the sauce becomes lightly creamy and glossy.
- Turn off the heat and add the cold cubed butter, lemon zest, and lemon juice to taste.
- Turn off the heat and add the cold cubed butter, lemon zest, and lemon juice to taste.
- Plate immediately and finish with plenty of grated Parmesan and fresh mint if using.
