Lemon Zucchini Pasta is a bright and refreshing dish that’s perfect for a quick meal. It features tasty zucchini noodles tossed with a zesty lemon sauce and a sprinkle of cheese.
It’s like summer on a plate! I love how light and easy it is to make, and you can whip it up in no time. Just soak up that citrus goodness and feel happy with every bite! 🍋
Key Ingredients & Substitutions
Pasta: I love using spaghetti or bucatini, but you can swap it for gluten-free pasta or even spaghetti squash for a low-carb option.
Zucchini: Fresh, firm zucchini is best for this recipe. If unavailable, yellow squash works too! Both will add a fresh crunch.
Ricotta Cheese: This gives a creamy texture. You can use cottage cheese if you’re looking for a lower-fat option, or make it vegan with tofu blended until smooth!
Parmesan Cheese: Grated Parmesan adds flavor. If you’re dairy-free, try nutritional yeast for a cheesy flavor without dairy.
Spinach: Fresh spinach is great, but if you have kale, that can also work. Just chop it smaller for easier cooking!
How Do You Keep the Zucchini from Getting Soggy?
Getting the zucchini right is key! You want it cooked but still crunchy. Start by heating the skillet before adding the zucchini, then cook it just until tender. Avoid overcooking by stirring it gently for only 2-3 minutes.
- Heat the skillet and olive oil properly.
- Cook zucchini slices quickly on medium-high.
- Add spinach last, just until wilted.
This method ensures your zucchini stays crisp and flavorful in your pasta!
How to Make Lemon Zucchini Pasta
Ingredients You’ll Need:
- For the Pasta:
- 8 oz (225 g) spaghetti or bucatini pasta
- For the Zucchini and Sauce:
- 2 medium zucchinis, spiralized or sliced into thin strips
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup fresh spinach leaves
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese, plus extra for serving
- Zest and juice of 1 large lemon
- 1/4 tsp red pepper flakes (adjust to taste)
- Salt and black pepper to taste
- Lemon slices for garnish (optional)
How Much Time Will You Need?
This dish takes about 10 minutes to prep and 15 minutes to cook, making the total time around 25 minutes. Perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Add the pasta and cook it according to the package instructions until it’s al dente. Remember to reserve 1 cup of pasta cooking water before draining the rest. This is key to making your sauce creamy!
2. Sauté the Garlic:
While the pasta is cooking, grab a large skillet and heat the olive oil over medium heat. Add the minced garlic and sauté it for about 1 minute until it becomes fragrant. Just be careful not to let it brown; we want a lovely golden hue!
3. Cook the Zucchini:
Next, add the spiralized or thinly sliced zucchini to the skillet. Cook for 2-3 minutes until it’s just tender. Then toss in the fresh spinach leaves and allow them to wilt for about 1-2 minutes. You’re just looking for a soft, vibrant mix!
4. Make the Creamy Sauce:
Now, reduce the heat to low and stir in the ricotta cheese, grated Parmesan, lemon zest, lemon juice, and red pepper flakes. Mix everything until you have a creamy, delicious sauce. Season it all with a sprinkle of salt and black pepper to taste.
5. Combine Everything:
Time to bring it all together! Add the drained pasta to the skillet with the sauce. Toss everything to combine well, and add some reserved pasta water bit by bit if the sauce seems too thick. This will help coat the noodles perfectly!
6. Serve and Enjoy:
Remove your skillet from the heat. Serve the pasta warm, garnished with extra Parmesan cheese and a lemon slice if you like. Enjoy this light, refreshing meal that’s sure to brighten your day!
Dig in and savor your delicious Lemon Zucchini Pasta! 🍋🍝
Can I Use Gluten-Free Pasta for This Recipe?
Absolutely! You can substitute regular spaghetti or bucatini with gluten-free pasta. Just follow the cooking instructions on the package, and the dish will still be delicious!
What Can I Substitute for Ricotta Cheese?
If you’re out of ricotta, you can use cottage cheese blended until smooth, or for a dairy-free option, try pureed tofu mixed with a splash of lemon for creaminess. Both alternatives work well for the sauce!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm it on the stove over low heat, adding a splash of water or olive oil to help loosen the sauce.
Can I Add Other Vegetables?
Definitely! Feel free to add other veggies like bell peppers, cherry tomatoes, or mushrooms. Just sauté them along with the zucchini for a more colorful and nutritious dish!