Lemon Zucchini Parmesan Pasta
A refreshing and healthy summer pasta recipe with lemon, zucchini, and parmesan.
Equipment
- 1 Large skillet
- 1 pot for boiling pasta
- 1 zester
Ingredients
Main Ingredients
- 8 oz pasta of choice
- 1 tbsp olive oil
- 2 medium zucchinis sliced
- 2 cloves garlic minced
- 1 lemon juiced and zested
- 1 cup grated parmesan cheese
- Salt and pepper to taste
Instructions
Preparation
- Slice the zucchinis into thin rounds. Use a mandoline for even slices if available.
- Boil a pot of salted water and cook the pasta according to package instructions. Drain and reserve a cup of pasta water.
- In a large skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant. Add zucchini and cook until tender.
- Add cooked pasta to the skillet. Stir in lemon juice, zest, and parmesan. Use reserved pasta water to reach desired sauce consistency.
- Season with salt and pepper to taste. Adjust lemon and parmesan as needed.
Serving
- Divide pasta into serving bowls. Garnish with additional parmesan and lemon zest if desired.
Storage
- Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a skillet, adding a splash of water if needed.
Notes
Pro Tips: Use fresh lemon juice for the best flavor. Zest the lemon before juicing for ease.
Ingredient Substitutions: Try whole wheat pasta for added fiber. Dairy-free parmesan can be used for a vegan option.
How to Serve: Pair with a side salad or garlic bread for a complete meal.
Storage & Freshness: Consume within 3 days for optimal freshness.
Make-Ahead Tips: Prep the zucchini and garlic in advance for quicker meal assembly.
Ingredient Substitutions: Try whole wheat pasta for added fiber. Dairy-free parmesan can be used for a vegan option.
How to Serve: Pair with a side salad or garlic bread for a complete meal.
Storage & Freshness: Consume within 3 days for optimal freshness.
Make-Ahead Tips: Prep the zucchini and garlic in advance for quicker meal assembly.