Ingredients
- 12 oz spaghetti or linguine
- 2 medium zucchini, spiralized or thinly sliced
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1/4 cup heavy cream
- 1/4 cup grated Parmesan cheese
- Zest and juice of 1 lemon
- 1/4 cup chopped fresh basil
- 1/4 cup toasted pine nuts
- Salt and freshly ground black pepper to taste
- Red pepper flakes (optional)
Instructions
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Cook pasta in salted water according to package instructions.
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Reserve 1 cup of pasta water before draining.
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In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute.
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Add zucchini to the skillet and cook for 3-4 minutes until slightly softened.
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Reduce heat to low and add heavy cream, Parmesan cheese, lemon zest, and lemon juice.
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Stir to combine.
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Add cooked pasta to the skillet and toss with the sauce. If too dry, add some reserved pasta water.
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Stir in chopped basil and season with salt and pepper.
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Serve hot, topped with toasted pine nuts and additional Parmesan if desired.
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Sprinkle with red pepper flakes for extra heat, if using.
Twirl your fork into this Creamy Lemon Zucchini Pasta and let the bright, citrusy flavors dance on your palate! With its perfect balance of creamy indulgence and fresh vegetable lightness, this isn’t just pasta – it’s a celebration of summer on a plate. Whether you’re looking for a quick weeknight dinner or a impressive yet easy dish for guests, this zesty pasta is sure to become a new favorite in your culinary repertoire!
