This Lemon Zucchini Pasta is light, fresh, and bursting with flavor, making it the perfect weeknight dinner when you want something quick and satisfying. Tender spaghetti is tossed with sautéed zucchini, garlic, and fragrant Italian herbs, then finished with a squeeze of bright lemon juice and a sprinkle of salty Pecorino Romano for the perfect balance of freshness and richness.
Zucchini is in peak season during the summer, but this zucchini pasta recipe is a year-round favorite thanks to its simple ingredient list and quick preparation time. It’s an easy way to turn fresh produce into a comforting yet light pasta dinner that everyone will love. The combination of lemon and zucchini creates a refreshing flavor that pairs beautifully with the nutty, savory notes of aged cheese.
This recipe was inspired by my Lemon Ricotta Pasta, and it pairs well with Cheesy Garlic Bread or an Arugula Salad for a complete, restaurant-quality meal at home.
Why You'll Love This Recipe
- Fresh, bright flavor. The combination of tender zucchini, fragrant garlic, and zesty lemon makes every bite vibrant and refreshing. The lemon juice balances the richness of the olive oil and cheese, creating a pasta dish that tastes indulgent without being heavy.
- Quick and easy. This zucchini spaghetti comes together in just 20 minutes from start to finish, making it perfect for busy weeknights. Minimal chopping and simple cooking steps mean you can have a flavorful, wholesome dinner on the table faster than takeout.
- Simple, wholesome ingredients. Made with fresh zucchini, aromatic garlic, extra virgin olive oil, and quality cheese, this pasta recipe uses pantry staples and fresh produce to create a restaurant-worthy meal at home.
- Versatile and customizable. This lemon zucchini pasta can be adapted with different herbs, vegetables, or proteins to suit your taste. Add grilled chicken, shrimp, or chickpeas for extra protein, or toss in spinach, cherry tomatoes, or mushrooms for variety. See our Recipe Variations below for ideas.
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Ingredients and Substitutions
To make this quick and easy Lemon Zucchini Pasta, you will need the following ingredients (see recipe card below for quantities):
- pasta – Use spaghetti or your favorite long pasta like linguine, fettuccine, or bucatini. Gluten-free pasta works well too.
- olive oil – Adds richness and helps coat the pasta. You can also use avocado oil.
- garlic – Freshly minced garlic adds a fragrant, savory base. Avoid garlic powder for this recipe.
- zucchini – Slice the medium zucchini into thin half-moons or ribbons for even cooking. Yellow squash can be substituted as well.
- paprika – Adds subtle warmth and color. Smoked paprika gives a bolder flavor.
- Italian seasoning – A blend of oregano, basil, thyme, and rosemary adds depth. Use fresh herbs if you prefer. If using fresh herbs, use ½ tablespoon instead.
- salt – Essential for seasoning both the pasta water and the dish.
- pecorino cheese – Can be substituted with Parmesan cheese. Pecorino adds a salty, tangy bite, while Parmesan offers a nutty flavor.
- lemon juice – Freshly squeezed for the brightest taste. Avoid bottled juice. You can also add some lemon zest for a stronger lemon flavor.
- black pepper – Adds a gentle kick. Freshly cracked is best.
- basil – Fresh basil leaves add a sweet, herbal finish. Substitute with parsley if desired.
Equipment
You’ll also need measuring cups and spoons, a large pot for boiling pasta, a colander for draining, a large skillet or sauté pan, a wooden spoon or spatula, and a microplane or grater for the cheese.
Instructions
- Cook the pasta. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 8–10 minutes or according to package instructions. Reserve 1 cup of the hot pasta water, then drain the noodles and set aside.
- Sauté the aromatics. Meanwhile, heat the oil in a large skillet over medium-high heat until shimmering, about 1 minute. Add the garlic, zucchini, paprika, Italian seasoning, and salt. Sauté until the zucchini is tender, about 3–5 minutes.
- Make the sauce. Stir in ½ cup of reserved pasta water (adding more gradually if needed), cheese, lemon juice, and black pepper. Mix well and bring to a simmer over medium heat. Let the sauce cook until slightly thickened, about 3–5 minutes, stirring constantly. Remove from heat. For a smoother texture, transfer to a blender and puree for about 30 seconds.
- Combine with pasta. Add the cooked pasta and basil to the skillet and toss until well coated in the sauce.
- Serve. Garnish with extra pecorino cheese and fresh basil, if desired, and serve immediately.
Expert Tip: Reserve Pasta Water
Before draining your pasta, scoop out a cup of the starchy cooking water. Adding a splash to your skillet not only helps the sauce cling to the noodles for a silky finish, but it also allows you to adjust the consistency without adding extra oil or butter, keeping the dish light yet luscious.
More Tips and Tricks
- Cook pasta al dente. Slightly undercooking pasta allows it to finish cooking in the skillet with the sauce, ensuring perfect texture and flavor absorption.
- Use fresh lemon juice. Freshly squeezed lemon juice has a brighter, cleaner flavor than bottled and will make the dish taste fresher.
- Toss pasta with sauce off the heat. This helps prevent overcooking and keeps the cheese from clumping or becoming greasy.
- Garnish just before serving. Add fresh basil and extra cheese right before serving for maximum flavor and presentation.
Recipe Variations
- Add protein. Toss in grilled chicken, shrimp, or seared scallops for a heartier meal. The added protein makes it a more filling main course.
- Make it spicy. Add red pepper flakes, chili oil, or a pinch of cayenne into the zucchini mixture to give the pasta a gentle heat that balances beautifully with the lemony brightness.
- Add a crispy panko topping. Toast panko breadcrumbs in a skillet with a little olive oil until golden brown and crunchy, then sprinkle over the finished pasta for extra texture and flavor. For even more taste, add a pinch of garlic powder, lemon zest, or grated Parmesan to the breadcrumbs before toasting.
- Use different herbs. Swap basil for parsley, dill, or chives for a different flavor twist. Fresh herbs change the overall aroma and can give the dish a seasonal refresh.
- Add more vegetables. Spinach, asparagus, cherry tomatoes, or artichokes add both color and extra nutrition.
- Make it more creamy. Stir in a splash of heavy cream, mascarpone, or ricotta for a luscious sauce that blends well with the lemon and cheese. See our Lemon Ricotta Pasta.
- Try zucchini noodles. Replace half or all the pasta with spiralized zucchini to create a lighter, lower-carb version while still enjoying the same garlicky, lemony flavors. See our Shrimp Scampi with Zucchini Noodles.
Storage
How to Store
Transfer leftovers to an airtight container and store in the fridge for up to 3 days.
How to Reheat
Warm gently in a skillet over medium heat with a splash of water, broth, or olive oil to loosen the sauce. Avoid high heat, which can make the zucchini too soft and alter the pasta’s texture. You can also reheat in the microwave with a teaspoon or two of water, and cover loosely. Heat in 30–45 second intervals, stirring between each, until warmed through.
How to Freeze
Freezing is not recommended, as zucchini releases a lot of water once thawed and pasta tends to lose its al dente bite. If you must freeze, undercook both pasta and zucchini slightly, then reheat from frozen to reduce mushiness.
How to Serve
Lemon zucchini pasta is delicious as a light main course or a refreshing side dish, perfect for pairing with grilled meats, seafood, or fresh salads. The bright lemon flavor makes it a fantastic summer dish, but it’s just as enjoyable year-round whenever you want something fresh and uplifting. It’s also an ideal option for dinner parties because it’s easy to make ahead and serve family-style for guests to help themselves.
These are my favorite side dishes to serve with this Lemon Zucchini Pasta:
Side Dishes for Pasta
For more recipe ideas, check out our collection of pasta side dishes, featuring everything from fresh salads and roasted vegetables to crusty breads and flavorful appetizers that pair perfectly with any pasta dinner.
FAQ
You can create a luscious, creamy pasta without cream by using alternatives like reserved pasta water, olive oil, butter, or pureed vegetables. In this lemon zucchini pasta, the starchy pasta water emulsifies with olive oil and pecorino cheese to create a silky sauce that clings to each strand. You can also use ricotta, mascarpone, or Greek yogurt for added creaminess while keeping the dish lighter and dairy-flexible.
To thicken pasta without cream, reserve about 1 cup of the pasta cooking water and add it gradually to the sauce while tossing. The starches from the water bind with the fat in olive oil or cheese, creating a thicker texture. You can also add a slurry of cornstarch and water, stir in beaten eggs off the heat, or use pureed cooked vegetables for natural thickening.
Absolutely. Zucchini blends beautifully into pasta sauces because of its mild, slightly sweet flavor. You can finely grate or dice it for a more subtle texture, or slice it into ribbons or rounds for more bite. Cooking zucchini down into tomato-based sauces adds a tender, slightly silky texture, while blending it into creamy sauces boosts nutrition without overpowering the flavor.
Yes. Zucchini is a popular ingredient in pasta dishes and can be used in many ways — sliced, spiralized, grated, or roasted. It adds a fresh, light quality that balances richer sauces. In this lemon zucchini pasta, it’s sautéed until tender, adding a naturally sweet flavor that pairs perfectly with the tang of lemon juice and the savory depth of pecorino cheese.
Zucchini pairs well with fresh herbs like basil, parsley, and mint, as well as tangy flavors like lemon and balsamic vinegar. It complements cheeses such as Parmesan, pecorino, ricotta, and feta. Garlic, onion, and mild chili flakes add depth, while olive oil enhances its natural sweetness. For a heartier pairing, try zucchini with tomatoes, mushrooms, or grilled meats.
Yes. Courgette and zucchini are the same vegetable, with “courgette” being the term commonly used in the UK, Ireland, and parts of Europe, while “zucchini” is used in North America and Australia. Both refer to the same tender summer squash, which is harvested young for the best texture and flavor. The terms are interchangeable in recipes, so you can follow the same cooking methods regardless of the name used.
More Zucchini Recipes
Looking for other recipes like this? Try these:
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Recipe
Lemon Zucchini Pasta
- Total Time: 15 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
This Lemon Zucchini Pasta is light, fresh, and bursting with flavor, making it the perfect weeknight dinner when you want something quick and satisfying. Tender spaghetti is tossed with sautéed zucchini, garlic, and fragrant Italian herbs, then finished with a squeeze of bright lemon juice and a sprinkle of salty Pecorino Romano for the perfect balance of freshness and richness.
Ingredients
- ½ pound pasta (spaghetti), uncooked
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic, finely chopped
- 2 medium zucchini, shredded
- ½ teaspoon paprika
- ½ teaspoon Italian seasoning
- ½ teaspoon salt
- ½ cup pecorino cheese (or Parmesan cheese), grated
- 1 tablespoon lemon juice, freshly squeezed
- ¼ teaspoon ground black pepper (or to taste)
- fresh basil, chopped
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 8–10 minutes or according to package instructions. Reserve 1 cup of the hot pasta water, then drain the noodles and set aside.
- Meanwhile, heat the oil in a large skillet over medium-high heat until shimmering, about 1 minute. Add the garlic, zucchini, paprika, Italian seasoning, and salt. Sauté until the zucchini is tender, about 3–5 minutes.
- Stir in ½ cup of reserved pasta water (adding more gradually if needed), cheese, lemon juice, and black pepper. Mix well and bring to a simmer over medium heat. Let the sauce cook until slightly thickened, about 3–5 minutes, stirring constantly. Remove from heat. For a smoother texture, transfer to a blender and puree for about 30 seconds.
- Add the cooked pasta and basil to the skillet and toss until well coated in the sauce.
- Garnish with extra pecorino cheese and fresh basil, if desired, and serve immediately.
Notes
How to store: Transfer leftovers to an airtight container and refrigerate for up to 3 days.
How to reheat: Warm gently in a skillet over medium heat with a splash of water, broth, or olive oil to loosen the sauce. Avoid high heat, which can make the zucchini too soft and alter the pasta’s texture. You can also reheat in the microwave with a teaspoon or two of water, and cover loosely. Heat in 30–45 second intervals, stirring between each, until warmed through.
How to freeze: Freezing is not recommended, as zucchini releases a lot of water once thawed and pasta tends to lose its al dente bite. If you must freeze, undercook both pasta and zucchini slightly, then reheat from frozen to reduce mushiness.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
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