Description
This pasta with zucchini lemon garlic sauce is fresh, zesty, and comes together quickly with just a few pantry staples. It’s light, flavorful, and perfect for summer weeknights.
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
Instructions
1. Boil a salted pot of water and cook the pasta until al dente. Reserve a splash of pasta water.
2. While pasta cooks, heat olive oil and 1 tablespoon butter in a skillet over medium-high heat.
3. Sauté onion for 5 minutes until translucent.
4. Add zucchini, garlic, and Italian seasoning. Cook for another 5 minutes, stirring occasionally.
5. Add remaining butter, broth, and lemon juice. Cook for 1–2 minutes to blend.
6. Stir in Parmesan cheese and drained pasta. Toss to combine, using pasta water if needed.
7. Season with salt and pepper. Serve hot.
Notes
Zucchini weight is flexible: 1–1.5 pounds works for 4 servings.
To add flavor, use dry white wine instead of broth.
Fresh herbs, spinach, or cherry tomatoes can be added.
For protein, mix in cooked chicken or shrimp.
Store leftovers in the fridge for up to 3 days. Reheat with broth.
Not freezer-friendly due to zucchini texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Summer Veggies Recipes
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 382
- Sugar: 6g
- Sodium: 366mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 26mg