Description
A bright and refreshing pasta dish with tender zucchini, aromatic garlic, zesty lemon, and olive oil, creating a light and satisfying meal without the use of heavy cream or meat.
Ingredients
8 oz (225g) pasta of your choice
1 medium zucchini, thinly sliced
2–3 garlic cloves, minced
1 lemon, zested and juiced
3 tbsp olive oil
Salt, to taste
Freshly ground black pepper, to taste
1/4 cup grated Parmesan cheese (optional)
Fresh basil or parsley, chopped (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Add pasta and cook until al dente, according to package instructions. Reserve some pasta water before draining.
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1–2 minutes, until fragrant but not browned.
Add sliced zucchini to the pan. Sauté for 3–4 minutes, until tender and slightly softened. Season with salt and pepper.
Reduce heat to low. Add cooked pasta directly to the skillet. Toss gently to combine. Add a splash of pasta water as needed to create a light sauce that coats the pasta.
Squeeze in the juice of the lemon and stir well. Taste and adjust seasoning as needed.
Top with a sprinkle of grated Parmesan cheese (if using) and a small amount of fresh lemon zest just before serving. Garnish with fresh herbs if desired.
Notes
Use fresh, high-quality olive oil for the best flavor.
If you prefer a smoother sauce, blend a small amount of the zucchini mixture with a little pasta water and stir it back in.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10
- Cook Time: 15
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 3g
- Sodium: 550mg
- Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 5mg