Creamy Zucchini Pasta with Lemon

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This creamy zucchini pasta recipe is made with spiralized zucchini noodles and linguini noodles. It has a rich, decadent sauce made from cream, butter, and lemon that’s brightened up with fresh herbs. It’s a delicious meal that’s ready in 25 minutes.

Why You’ll Love this Zucchini Pasta Recipe

This pasta recipe is the best – it’s got a bright, creamy sauce. It’s lightened up with half the noodles being spiralized zucchini. It’s an easy dinner for 4 people and ready in less than half an hour. It’s a real crowd-pleasing recipe because of the delightful lemony sauce!


Lemon Zucchini Pasta Ingredients

  • 8 ounces linguine
  • zest of one lemon 
  • 3/4 cup of heavy cream
  • 6 tablespoons butter, cut into 6 pieces
  • 3 medium zucchini, spiralized or cut into long thin strips
  • 3 ounces parmesan cheese, grated
  • juice of one lemon (at least 2 tablespoons)
  • 1/4 cup fresh herbs (basil, sage, mint), roughly chopped
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper

How to Make this Pasta Recipe

You need to prep all your ingredients before you start making this recipe. It comes together quickly, but you’ll have multiple things on the stove at once, so make sure your prep work is done before you start heating your pots!

  1. Start a large pot of boiling water for the pasta. Salt it heavily. 
  2. When the water is boiling, add your pasta and cook to al dente (according to package directions).
  3. Meanwhile, start a saucepan over medium heat. Add the lemon zest and the heavy cream. Whisk often till bubbles begin to form. 
  4. Add 1 tablespoon of butter at a time to the cream. Whisking till it’s combined. Repeat until all the butter has been added. 
  5. Remove the cream sauce from the heat when it’s slightly thick in texture. 
  6. Heat a skillet or pot over medium-high heat and add olive oil. 
  7. Add the zucchini to the skillet and cook for 1 to 2 minutes. Work in batches if your skillet is smaller. 
  8. Drain the pasta, reserving some pasta water in case your sauce is too thick. 
  9. Add the zucchini and pasta to the cream sauce. Toss or stir to combine. 
  10. Add the parmesan cheese in small handfuls, stirring till it’s melted. 
  11. Then add the herbs, lemon juice, salt, and pepper and stir to combine. 
  12. Serve immediately and enjoy. 

Other Pasta Recipes You’ll Love

We love a quick and delicious pasta recipe. Here are some of our favorite veggie-heavy pasta recipes we think you’ll enjoy.

Tips for this Recipe

  • Save a cup of the pasta water before you drain your pasta. If your sauce is too thick, use of little of this to thin the sauce. Put a 1/4 cup in at a time to loosen it.
  • The herbs in this recipe are flexible – we used mint, sage, and basil. You could also use rosemary, thyme, or parsley.
  • We like Rao’s linguine and used it in this recipe.
  • We highly recommend having a spiralizer for this recipe – it helps make the zucchini noodles quickly and keeps their sizing consistent. We use a 5-blade spiralizer.

Yield: 4 servings

Creamy Zucchini Pasta

Creamy Zucchini Pasta

This creamy zucchini pasta recipe is made with half zucchini noodles and half linguini noodles. It has a rich, decadent sauce made from cream, butter, and lemon that's brightened up with fresh herbs.

Prep Time 10 minutes
Cook Time 10 minutes
Additional Time 5 minutes
Total Time 25 minutes

Ingredients

  • 8 ounces linguine
  • zest of one lemon
  • 3/4 cup of heavy cream
  • 6 tablespoons butter, cut into 6 pieces
  • 1 tablespoon olive oil
  • 3 medium zucchini, spiralized or cut into long thin strips
  • 3 ounces parmesan cheese, grated
  • juice of one lemon (at least 2 tablespoons)
  • 1/4 cup fresh herbs (basil, sage, mint), roughly chopped
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper

Instructions

  1. Start a large pot of boiling water for the pasta. Salt it heavily. 
  2. When the water is boiling, add your pasta and cook to al dente (according to package directions).
  3. Meanwhile, start a saucepan over medium heat. Add the lemon zest and the heavy cream. Whisk often till bubbles begin to form. 
  4. Add 1 tablespoon of butter at a time to the cream. Whisking till it’s combined. Repeat until all the butter has been added. 
  5. Remove the cream sauce from the heat when it’s slightly thick in texture. 
  6. Heat a skillet or pot over medium-high heat and add olive oil. 
  7. Add the zucchini to the skillet and cook for 1 to 2 minutes. Work in batches if your skillet is smaller. 
  8. Drain the pasta, reserving some pasta water in case your sauce is too thick. 
  9. Add the zucchini and pasta to the cream sauce. Toss or stir to combine. 
  10. Add the parmesan cheese in small handfuls, stirring till it’s melted. 
  11. Then add the herbs, lemon juice, salt, and pepper and stir to combine. 
  12. Serve immediately and enjoy. 

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 548Total Fat: 44gSaturated Fat: 25gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 114mgSodium: 1596mgCarbohydrates: 29gFiber: 3gSugar: 5gProtein: 13g

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