Lemon Zucchini Pasta is a light and refreshing dish that celebrates the bright flavors of summer. Tender zucchini ribbons are sautéed with garlic and tossed with al dente pasta, creating a delightful medley. The dish is elevated with a zesty lemon-infused olive oil dressing, adding a citrusy kick to every bite. It’s a quick, easy-to-make pasta dish that’s perfect for a fresh and vibrant meal.
8 ounces linguine pasta
2 tablespoons olive oil
2 cloves garlic, minced
2 medium zucchinis, thinly sliced
1/2 cup grated Parmesan cheese
1/4 cup fresh lemon juice
Zest of 1 lemon
1/4 cup chopped fresh parsley
Salt and pepper to taste
Red pepper flakes (optional)
Cook the linguine pasta according to the package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant.
Add the thinly sliced zucchinis to the skillet and cook for 3-4 minutes, or until they are tender-crisp.
Toss the cooked linguine pasta into the skillet with the zucchinis and mix well.
Stir in the grated Parmesan cheese, fresh lemon juice, and lemon zest, coating the pasta and zucchinis evenly.
Season the lemon zucchini pasta with salt and pepper to taste. If you prefer some heat, add a pinch of red pepper flakes.
Sprinkle the chopped fresh parsley over the pasta for added freshness and color.
Serve the Lemon Zucchini Pasta warm, garnished with extra grated Parmesan and a twist of lemon zest, if desired.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 350 kcal | Servings: 4 servings