Description
Zucchini Lemon Garlic Pasta combines tender zucchini, fragrant garlic, fresh lemon, butter, broth, and Parmesan in a bright 30-minute dinner.
Ingredients
Scale
- 8 ounces uncooked fettuccine or pasta of choice
- 1 1/2 pounds zucchini, diced into small pieces
- 1 tablespoon olive oil
- 2 tablespoons butter, divided
- 1/2 small onion, finely chopped
- 2 garlic cloves, minced
- 1/4 teaspoon Italian seasoning
- 1/2 cup vegetable broth or chicken broth
- 1 teaspoon fresh lemon juice
- 1/2 cup freshly grated Parmesan cheese
- Salt, to taste
- Freshly ground black pepper, to taste
- Optional lemon zest, red pepper flakes, or chopped parsley for serving
Instructions
- Bring a large pot of generously salted water to a boil.
- Cook the pasta until al dente according to the package directions.
- Reserve about 1 cup of pasta water, then drain the pasta without rinsing it.
- Meanwhile, heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
- Add the onion and cook for about 5 minutes, stirring often, until softened and lightly golden.
- Add the zucchini, garlic, and Italian seasoning.
- Cook for about 5 minutes, stirring occasionally, until the zucchini becomes tender but still holds its shape.
- Add the remaining tablespoon of butter, broth, and lemon juice.
- Simmer the mixture for 1 to 2 minutes.
- Lower the heat and stir in the Parmesan cheese.
- Add the drained pasta and toss until evenly coated.
- Add reserved pasta water 1 tablespoon at a time when needed to loosen the sauce.
- Season with salt and black pepper.
- Serve immediately with optional lemon zest, herbs, red pepper flakes, or additional Parmesan.
Notes
- Use about 3 small-to-medium zucchini totaling approximately 1 1/2 pounds.
- A zucchini weight near 1 pound will also work, although using less may not provide enough vegetables for 4 servings.
- Freshly grated Parmesan melts more smoothly than packaged shredded cheese.
- Use vegetable broth and vegetarian Parmesan for a vegetarian version.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet with a splash of broth or water.
- Freezing is not recommended because zucchini may become watery after thawing.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 7
- Sodium: 420
- Fat: 21
- Saturated Fat: 10
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 56
- Fiber: 5
- Protein: 17
- Cholesterol: 38