Herb Zucchini and Lemon Pasta

Bright, fresh, and utterly satisfying, this Herb Zucchini and Lemon Pasta is a quick and flavorful weeknight dinner that tastes like summer in every bite. Tender spaghetti is tossed with delicate ribbons of sautéed zucchini, fragrant garlic, zesty lemon, and a touch of red pepper flakes, creating a vibrant base that’s both light and luxurious. The addition of fresh basil, parsley, and a generous sprinkle of parmesan cheese elevates this dish with garden-fresh flavor and creamy richness. With just 35 minutes from start to finish and a one-pan sauce that comes together effortlessly, this vegetarian pasta recipe is perfect for busy nights or casual gatherings. Serve it with a simple green salad or crusty bread for a complete and satisfying meal that’s sure to impress.

Nutriscore Rating: 61/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 12 oz spaghetti
• 2 medium zucchini
• 3 tbsp olive oil
• 3 cloves garlic
• 1 tbsp lemon zest
• 2 tbsp lemon juice
• 1 cup parmesan cheese
• 1 cup fresh basil leaves
• 0.5 cup fresh parsley
• 0.25 tsp red pepper flakes
• 1 tsp salt
• 0.5 tsp black pepper
• 1 cup pasta water

Directions

Step 1

Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set it aside.

Step 2

While the pasta cooks, trim the ends of the zucchini and slice them into thin ribbons using a vegetable peeler or mandoline.

Step 3

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant, being careful not to burn it.

Step 4

Add the zucchini ribbons to the skillet and sauté for 3-4 minutes until slightly softened but still vibrant. Sprinkle with salt, black pepper, and red pepper flakes.

Step 5

Stir in the lemon zest and lemon juice, mixing everything together to coat the zucchini.

Step 6

Reduce the heat to low and add the cooked pasta to the skillet. Toss gently to combine, ensuring the zucchini and lemon mixture evenly coats the pasta.

Step 7

Gradually add the reserved pasta water, a little at a time, to help loosen the sauce if needed.

Step 8

Remove the skillet from heat and stir in parmesan cheese, fresh basil leaves, and parsley.

Step 9

Taste and adjust seasoning as needed with additional salt, pepper, or lemon juice.

Step 10

Serve immediately, garnished with extra parmesan cheese and basil leaves if desired.

Nutrition Facts

Serving size	1208.8 grams (1208.8g)

Amount per serving	% Daily Value*
Calories	1503

Total Fat 75.60g	97%
Saturated Fat 25.50g	127%
Polyunsaturated Fat 4.30g
Cholesterol 89mg	30%
Sodium 6759mg	294%
Total Carbohydrate 149.70g	54%
Dietary Fiber 12.60g	45%
Total Sugars 31.70g
Protein 58.30g	117%

Vitamin D 0IU	0%
Calcium 1097mg	84%
Iron 10mg	54%
Potassium 1439mg	31%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.0%

Protein: 15.4%

Carbs: 39.6%