Lemon Zucchini Pasta uses simple ingredients like zucchini, garlic, butter, and fresh lemon juice to create a light pasta recipe. Plus, it’s ready in under 20 minutes! 

Everyone loves an easy pasta dish, especially one that uses seasonal produce. In this case, that produce is zucchini, and the recipe is this lemon zucchini pasta. 

Some of my favorite ways to use up zucchini — especially when you have an excess from your garden — is to whip up my savory zucchini bread, zucchini corn fritters or to keep it simple with grilled zucchini. 

This pasta fits the bill for two very important weeknight dinner criteria: quick and easy! Perhaps embarrassingly easy, but I’m ok with that. 

Recipe features

• Made with minimal ingredients like butter, garlic, zucchini, and fresh lemon juice
• Can be made using your favorite pasta, regular or gluten free
• Can be enjoyed as-is, or bulked up to make it even more filling (see the “Tips” section below for ideas) 

Ingredients

Pasta – Any shape, though if you’re looking for my personal picks I’d opt for a smaller shape pasta like ditalini, orrechiette or pipe rigate. 

Butter – Or sub olive oil

Zucchini – Be sure to dice it up small, almost like you would dice an onion.

Garlic – Use fresh garlic cloves rather than garlic powder for optimal flavor. 

Lemon – Freshly squeezed lemon juice is going to yield the best results

Parmesan cheese – Freshly grated

Pine nuts – Optional, but gives the dish a nutty flavor and a little crunch for texture.

Instructions

Step 1: Toast the pine nuts (optional). Begin by adding the pine nuts to a small skillet and stir over medium heat until golden brown, about 5 minutes; set aside to cool.

Step 2: Cook the pasta. Bring a large pot of salted water to a boil, then add the pasta and cook according to the package directions. Drain and set aside. 

Step 3: Make the sauce. While the pasta is cooking, heat the butter in a large skillet over medium heat. Once it’s melted, add the zucchini and salt and sauté until soft, 3-4 minutes. Then, add the remaining butter along with the garlic and sauté for 1 minute before adding in the lemon juice and lemon zest and red pepper flakes.

Step 4: Combine. Add the cooked pasta to the skillet with the zucchini and toss to combine. Top with the cheese, along with additional salt, black pepper and red pepper flakes and enjoy! 

Tips and tricks

• Bulk it up: Add protein like cooked chicken, shrimp, bacon, or pancetta to this dish, or add a splash of heavy cream in with the lemon juice. You could also garnish with fresh basil if you’d like.
• Serve this alongside: Arugula Salad, Sun-Dried Tomato Salad, Honey Roasted Tomatoes, Vegan Garlic Bread, Air Fryer Vegetables.

Storage

Refrigerator: Store leftovers in an airtight container in the fridge for up to 3 days. 

Freezer: This pasta does freeze well; however, the zucchini may become a little mushy when frozen and reheated, so keep that in mind. Simply transfer the pasta to a freezer-safe bag or container. Reheat in the microwave or over the stovetop with a splash of water/broth. 

More easy pasta recipes

• Chicken Pesto Pasta
• Garlic Tomato Pasta
• Chicken Broccoli Ziti 

If you made this recipe, be sure to leave a comment and star rating below. Thanks!