A simple lemon and zucchini pasta with tender sautéed zucchini, garlic and fresh herbs.
Lemon Zucchini Pasta
Lemon and zucchini pasta is an easy solution for weeknight dinners. This version pairs sautéed zucchini with garlic and olive oil, then finishes the pasta with lemon, fresh herbs, and Pecorino. It's a combination I come back to often, and one that's easy to make with ingredients I usually have on hand.
An Italian-Inspired Zucchini Pasta
Pairing pasta with vegetables cooked in olive oil is part of an Italian tradition of making a meal from just a few quality ingredients. This lemon and zucchini pasta follows that same approach, combining garlic and olive oil with zucchini then tossing it with pasta, lemon zest, fresh herbs, and Pecorino.
The same basic method works with other vegetables, too. Broccolini, asparagus, cauliflower, fennel, and other vegetables can be prepared in the same way. My Broccolini Pasta is another example of this style of pasta.
Why You'll Love This Lemon Zucchini Pasta
- The zucchini cooks while the pasta boils. Both parts of the recipe can be prepared at the same time, so once the pasta is ready, the zucchini is ready to be tossed with it.
- No separate sauce to make. The sautéed zucchini, olive oil, Pecorino, lemon, and pasta come together in the same skillet.
- Lemon and fresh herbs finish the pasta. Lemon zest, parsley, and basil add freshness to the zucchini pasta.
Ingredients for Lemon Zucchini Pasta
- Zucchini — Small to medium zucchini work particularly well. Slice them thinly and evenly so they cook at the same rate.
- Spaghetti — I use chickpea-based spaghetti to keep the recipe gluten-free and add protein, but you can use whatever pasta you like. Regular spaghetti, another gluten-free pasta, or a different pasta shape will all work.
- Extra virgin olive oil — For sautéing the zucchini.
- Garlic — Finely grated to best distribute flavor.
- Lemon zest — Adds fresh lemon flavor to the pasta.
- Pecorino — Finely grated Pecorino complements the zucchini and pasta. Parmesan can be substituted for a milder flavor. (Make sure to choose a vegetable rennet or microbial rennet based cheese to keep the recipe vegetarian).
- Fresh flat-leaf parsley — Adds a freshness to the finished pasta.
- Fresh basil — Works well with the parsley, zucchini and lemon.
- Pasta water — Reserve some before draining. Add it gradually when tossing everything together to loosen the pasta and help the cheese and herbs coat the noodles.
- Lemon wedges — Serve alongside the finished pasta for more lemon flavor.
- Salt and freshly ground black pepper — Season to taste before serving.
How to Make Lemon Zucchini Pasta
1. Cook the Pasta
Bring a large pot of generously salted water to a boil. Cook the pasta according to the package directions.
Before draining, reserve at least ½ cup of pasta water. Drain the pasta and set aside.
2. Sauté the Zucchini
While the pasta cooks, heat the olive oil in a large skillet over medium-low heat.
Add the thinly sliced zucchini and cook, stirring occasionally, until the zucchini is tender and lightly browned, about 5-7 minutes. (Add the garlic in the last minute of cooking to prevent burning.).
3. Toss Everything Together
Add the drained pasta to the skillet with the zucchini. Add the lemon zest, Pecorino, parsley, and basil and toss well.
Add a splash of reserved pasta water and continue tossing until the pasta is evenly coated and the ingredients come together.
4. Finish and Serve
Taste and adjust the seasoning. Serve immediately with lemon wedges and extra Pecorino, if desired.
Tips for the Best Lemon Zucchini Pasta
- Slice the zucchini evenly. Thin, even slices cook at the same rate.
- Don't crowd the skillet. Give the zucchini enough room to cook properly. If your skillet is small, cook the zucchini in batches rather than piling it into the pan.
- Reserve more pasta water than you think you'll need. You may only use a few spoons, but having extra makes it easier to adjust the consistency when tossing the pasta.
- Add the herbs at the end. Parsley and basil are added after the zucchini has cooked so their flavors remain fresh in the finished dish.
Variations
Use Parmesan. Parmesan can be substituted for Pecorino if you prefer its milder flavor.
Make it vegan. Leave out the Pecorino or substitute your favorite vegan Parmesan alternative.
Add some heat. Add a pinch of red pepper flakes to the olive oil along with the garlic.
Change the pasta shape. Penne or another pasta shape can be used in place of spaghetti.
How to Serve Lemon Zucchini Pasta
Serve the pasta immediately with extra Pecorino, lemon wedges, and freshly ground black pepper.
A simple green salad or some soft breadsticks would make an easy accompaniment.
How to Store Lemon Zucchini Pasta
This pasta is best served immediately, while warm and the herbs are fresh.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet with a splash of water or olive oil.
Final Thoughts
I like recipes like this zucchini pasta that are simple enough to make without much planning. Start with a vegetable, cook it quickly with garlic and olive oil, then bring it together with pasta and a few finishing ingredients. The result changes depending on what you use, but the approach is the same. Enjoy!
More Easy Pasta Recipes
Lemon Zucchini Pasta
Ingredients
- 8 ounces /227g chickpea-based spaghetti or other pasta of choice
- 3 Tablespoons/45ml extra virgin olive oil
- 1 lb/454g zucchini, thinly sliced into half moons
- ¼ teaspoon fine sea salt
- 2 small garlic cloves, finely grated
- Zest of ½ a lemon
- 2 ounces/56g Pecorino, finely grated, plus more for serving
- ¼ cup finely chopped fresh flat-leaf parsley
- 2 Tablespoons finely chopped fresh basil
- ½ cup/120ml reserved pasta water, as needed
- Salt and freshly ground black pepper, to taste before serving
- Lemon wedges, for serving
Instructions
- Cook the pasta: Bring a large pot of generously salted water to a boil. Cook the spaghetti according to package directions until al dente. Reserve at least ½ cup of pasta water before draining.
- Sauté the zucchini: While the pasta cooks, heat the olive oil in a large skillet over medium-low heat. Add the zucchini and salt, increase the heat to medium, and cook, stirring occasionally, until tender and lightly browned, about 5–7 minutes. Add the grated garlic in the last minute of cooking to prevent burning.
- Toss everything together: Add the drained pasta to the skillet with the zucchini. Add the lemon zest, Pecorino, parsley, and basil and toss well. Add reserved pasta water a Tablespoonful at a time, tossing until the pasta is evenly coated.
- Serve: Taste and adjust the seasoning. Serve immediately with lemon wedges and extra Pecorino, if desired.
Notes
Pasta: I use chickpea-based spaghetti to keep the recipe gluten-free and add protein, but any pasta you prefer can be used.
Cheese: Parmesan can be used instead of Pecorino for a milder flavor.
Vegan option: Leave out the Pecorino or use a vegan Parmesan alternative.
Dietary Info: Gluten-Free, Grain-Free, Vegetarian, Egg-Free, Vegan Option
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 256Total Fat: 15gSaturated Fat: 4gUnsaturated Fat: 11gCholesterol: 15mgSodium: 358mgCarbohydrates: 22gFiber: 3gSugar: 2gProtein: 9g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
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