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Zucchini Pasta with Lemon, Garlic, and Fresh Herbs Recipe

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4 from 4 reviews

This vibrant zucchini pasta recipe is a fresh and light summer meal that comes together in just 30 minutes. Shredded zucchini is sautéed to create a creamy, flavorful sauce combined with garlic, shallots, fresh herbs, lemon, and red pepper flakes, then tossed with your choice of spaghetti or bucatini pasta. It’s a simple, delicious, and healthy vegetarian dish perfect for a quick weeknight dinner.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Vegetables and Herbs

  • 2 pounds zucchini (about 4 medium)
  • 2 shallots, chopped (⅔ cup)
  • 4 garlic cloves, grated
  • 1 cup fresh basil and/or mint leaves
  • Zest of 1 lemon, reserve some for garnish

Pantry Items

  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon sea salt
  • Pinch of red pepper flakes
  • Freshly ground black pepper, to taste
  • 12 ounces spaghetti or bucatini pasta
  • ⅓ cup grated pecorino or Parmesan cheese, plus more for serving
  • 2 to 3 tablespoons fresh lemon juice

Instructions

  1. Prepare the Zucchini: Grate the zucchini using the large holes of a box grater. Place the grated zucchini into a clean kitchen towel and wring it thoroughly to remove as much excess moisture as possible.
  2. Sauté the Vegetables: Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped shallots, grated zucchini, sea salt, red pepper flakes, and freshly ground black pepper. Cook the mixture, stirring occasionally, for 15 to 20 minutes until it reduces and thickens into a jammy texture. Stir in the grated garlic and cook for an additional minute to release its aroma.
  3. Cook the Pasta: While the zucchini mixture cooks, bring a large pot of salted water to a boil. Add the spaghetti or bucatini pasta and cook according to package instructions until al dente. Reserve about ½ cup of the pasta cooking water and then drain the pasta.
  4. Combine Pasta and Sauce: Transfer the cooked pasta directly into the skillet with the zucchini mixture. Add ½ cup of the reserved pasta water and the grated cheese. Stir continuously over medium heat for 2 to 3 minutes until the sauce becomes creamy and coats the pasta. Add more pasta water as needed to achieve your desired sauce consistency.
  5. Finish with Lemon and Herbs: Stir in 2 tablespoons of fresh lemon juice along with the lemon zest. Taste and adjust seasoning by adding more lemon juice if desired. Serve the pasta topped with fresh basil and/or mint leaves, additional reserved lemon zest, and extra grated cheese.

Notes

  • Wringing the zucchini well is crucial to avoid a watery sauce.
  • Use a large skillet or Dutch oven to have enough room for sautéing and tossing the pasta.
  • Reserve pasta water as it helps bind the sauce and adds a silky texture.
  • Substitute pecorino with Parmesan or a similar hard cheese for variation.
  • Add more red pepper flakes for additional heat if preferred.
  • This dish is best served immediately for optimal texture and flavor.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

Find it online: https://dishiary.com/zucchini-pasta-with-lemon-garlic-and-fresh-herbs-recipe/