Lemon Zucchini Pasta
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!
Servings: 4
Ingredients
- 8 oz. pasta cooked in salted water
- 3 tbsp butter divided
- 2 zucchini diced small
- 1/2 tsp salt plus more to taste
- 4 garlic cloves minced
- juice and zest of 1 lemon
- 1/2 tsp red pepper flakes (if you don’t want it to be spicy, use ¼ tsp)
- black pepper to taste
- 1/4 cup parmesan cheese freshly grated
- 1/3 cup pine nuts (optional) toasted
Instructions
- Cook pasta according to package instructions. If you’d like to toast the pine nuts, do so now by adding them to a small skillet over medium-low heat and toasting until they’re light golden, then remove from the heat.
- Meanwhile, heat a large skillet over medium heat and add 2 tbsp butter, zucchini, and salt. Saute for 3-4 minutes or until soft.
- Then add an additional 1 tbsp butter and garlic cloves and saute for an additional minute. Add in the lemon juice, lemon zest, red pepper flakes, and black pepper and combine.
- Add the cooked pasta to the skillet and toss everything together. Then top with parmesan and the toasted pine nuts (optional). Divide into bowls and enjoy!
Video
Notes
*Calories are per serving and are an estimation.
Nutrition
Serving: 1g | Calories: 408kcal | Carbohydrates: 48g | Protein: 13g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 27mg | Sodium: 474mg | Potassium: 475mg | Fiber: 3g | Sugar: 4g | Vitamin A: 585IU | Vitamin C: 19mg | Calcium: 112mg | Iron: 2mg
