Zucchini and Lemon Pasta
A creamy, bright pasta dish with tender zucchini and fresh lemon zest, finished with basil and black pepper. Quick enough for a weeknight but elegant enough for company.
- Total time
- 30 min
- Servings
- 4
- Calories
- 580
- Protein
- 18g
Ingredients
- 12 oz pasta
- 2 medium zucchini
- 1 cup heavy cream
- 1 whole lemon
- 2 cloves garlic
- 2 tbsp olive oil
- ¼ cup basil
- ½ cup parmesan cheese
Instructions
- 1
Bring a large pot of salted water to a boil. Add the 12 oz pasta and cook until al dente, about 9-11 minutes. Reserve 1 cup of pasta water before draining.
- 2
While the pasta cooks, slice the 2 zucchini into thin half-moons. Mince the 2 garlic cloves and zest the lemon, then juice it.
- 3
Heat the 2 tbsp olive oil in a large skillet over medium heat. Add the zucchini and cook, stirring occasionally, until golden and tender, about 6-8 minutes.
- 4
Add the minced garlic and cook until fragrant, about 1 minute. Stir in the 1 cup heavy cream, lemon zest, and 2 tbsp lemon juice. Simmer until slightly thickened, about 3-4 minutes.
- 5
Add the drained pasta to the skillet along with 1/2 cup of the reserved pasta water. Toss to coat, adding more water if needed to reach a silky sauce.
- 6
Remove from heat and stir in the 1/2 cup grated parmesan and the 1/4 cup chopped basil. Season with salt and black pepper to taste.
- 7
Serve immediately, topped with extra parmesan, basil, and a crack of black pepper.
Tools you’ll need
- large pot
- skillet
- colander
- zester
- knife
- cutting board
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