Pasta with Zucchini Lemon Garlic Sauce

Name: Pasta with Zucchini Lemon Garlic Sauce | Easy & Fresh Dinner
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 8 ounces uncooked pasta (fettuccine, linguine, or spaghetti); 1.5 pounds zucchini, diced; 1 tablespoon olive oil; 2 tablespoons butter, divided; 1/2 small onion, chopped; 2 cloves garlic, minced; 1 dash Italian seasoning; 1/2 cup chicken broth (or vegetable broth); 1 teaspoon lemon juice; 1/2 cup freshly grated Parmesan cheese; Salt and pepper to taste

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The first time I made this pasta, it was a sweltering August evening. The kind of night when you crave something filling, but light. I had zucchini fresh from the farmers market, a lemon sitting lonely in the fruit bowl, and a block of parmesan that needed using. What happened next turned into a summer dinner I now make on repeat.

This pasta with zucchini lemon garlic sauce is the kind of summer meal that feels effortless but delivers big flavor. It’s one of those dishes that tastes restaurant-worthy yet comes together easily at home. It’s fresh, lemony, and full of garlicky warmth. Zucchini brings a soft, buttery texture that melts into the sauce, while parmesan adds richness and balance. Best part? It’s ready in under 30 minutes.

Why You’ll Love This Recipe

This recipe comes together with pantry staples and a few summer veggies. If you’re short on time but want something bright and satisfying, this pasta with zucchini lemon garlic sauce checks every box.

The lemon and garlic create a zesty, aromatic base, while the zucchini softens into the sauce for that “did I just eat vegetables?” comfort. You’ll love that it’s:

Quick and easy to make
Filled with fresh, vibrant flavors
Light but comforting
Great for weeknights or a casual dinner with friends
Super flexible with add-ins

Whether you’re vegetarian or tossing in some grilled chicken or shrimp, it fits your flow.

Ingredients You’ll Need

Core Ingredients

Pasta: Choose fettuccine, linguine, or spaghetti. Any long noodle works great.
Zucchini: Use about 1.5 pounds, diced small. You want them to melt a bit into the sauce.
Olive oil & butter: For flavor and that glossy finish.
Onion & garlic: This duo builds the aromatic base.
Italian seasoning: Just a pinch brings everything together.
Broth: Chicken or veggie broth adds savory depth.
Lemon juice: For that bright, citrusy zing.
Parmesan: Freshly grated is best. It adds body and umami.
Salt & pepper: Always essential.

Optional Additions

Fresh herbs: Parsley or basil add a summery finish.
Dry white wine: Use in place of broth for a more grown-up flavor.
Protein: Toss in shredded rotisserie chicken or sautéed shrimp for a heartier meal.

Step-by-Step Instructions

Cook the Pasta

Start by boiling a large pot of salted water. Cook the pasta until just al dente. Before draining, scoop out a bit of the pasta water and set it aside. This helps bring everything together later.

Make the Zucchini Sauce

Meanwhile, heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.

Add chopped onion and sauté for about 5 minutes, until soft and golden. Then stir in the diced zucchini, minced garlic, and a pinch of Italian seasoning. Cook another 5 minutes, stirring now and then, until the zucchini starts to soften.

Pour in the broth and lemon juice, then add the last tablespoon of butter. Let everything simmer for a couple of minutes so the flavors meld.

Combine and Finish

Toss the drained pasta right into the skillet with the sauce. Sprinkle in the grated parmesan and stir everything together.

If the sauce feels a bit thick, splash in some of that reserved pasta water. This helps the cheese melt smoothly and gives the sauce a silky texture.

Taste, then season with salt and pepper as needed. Serve hot with extra parm on top if you like.

Cooked pasta with zucchini lemon garlic sauce in a green skillet on marble table

Substitutions and Variations

Want to mix it up? You can easily adjust this recipe based on what’s in your fridge.

Swap the broth with dry white wine like sauvignon blanc or pinot grigio for a richer flavor.
Add veggies like cherry tomatoes, spinach, or peas for a more colorful plate.
You can even make this pasta with zucchini lemon garlic sauce vegan by using dairy-free butter and nutritional yeast instead of cheese.
Add grilled chicken or shrimp for a simple protein boost.

Serving Suggestions

This pasta shines on its own, but a few sides can round out the meal beautifully.

Serve with grilled vegetables with balsamic glaze or a crisp green salad tossed with lemon vinaigrette.

A slice of crusty garlic bread doesn’t hurt either.

For wine, go with a chilled glass of Sauvignon Blanc or Pinot Grigio. Something crisp and citrusy to mirror the lemon in the sauce.

Storage and Leftovers

This dish tastes best fresh, when the zucchini is tender and the sauce still glossy.

If you have leftovers, store them in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet with a splash of broth or water to loosen the sauce.

Freezing is not recommended. Zucchini doesn’t hold up well after thawing—it turns mushy.

FAQ

Does zucchini go in pasta sauce?

Absolutely. Zucchini cooks down beautifully and adds a creamy, almost buttery texture to sauces without needing heavy cream.

Does lemon go well with zucchini?

Yes! Lemon adds brightness that balances the mild, slightly sweet flavor of zucchini. It’s a classic summer pairing.

What goes well with lemon garlic pasta?

Try roasted veggies, grilled chicken, shrimp, or a fresh salad. Also, a drizzle of garlic chili oil brings a spicy kick.

What is the famous zucchini pasta dish?

Italy’s “Spaghetti alla Nerano” is a famous zucchini pasta made with fried zucchini and cheese. This version is lighter and more citrusy, but still comforting.