Pasta with Zucchini Lemon Garlic Sauce
A bright, zesty, and garlicky pasta dish featuring tender zucchini, fresh lemon, and aromatic garlic. Light, versatile, and quick to make, this Mediterranean-inspired recipe highlights seasonal ingredients and feels both wholesome and special.
- Prep Time: 10
- Cook Time: 15
- Total Time: 25
- Yield: 4 servings
- Category: Dinner
- Method: Sautéing
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
8 oz (225g) pasta (spaghetti, penne, or fusilli)
1/2 cup (120ml) olive oil
4 garlic cloves, minced
4 medium zucchinis, thinly sliced
1/2 cup (120ml) fresh lemon juice (about 2 lemons)
1 tbsp lemon zest
Salt, to taste
Freshly ground black pepper, to taste
1/2 cup (50g) grated Parmesan cheese (vegetarian option)
Instructions
Cook pasta according to package instructions in salted water; drain and set aside.
Heat olive oil in a large skillet over medium heat. Sauté garlic for 1-2 minutes until fragrant.
Add sliced zucchini to the skillet; cook for 5-7 minutes until tender but still slightly crisp.
Stir in lemon juice, lemon zest, salt, and pepper. Cook for 1-2 minutes until flavors meld.
Toss cooked pasta into the skillet with the zucchini mixture. Add Parmesan cheese and stir to coat evenly.
Serve warm, garnished with additional lemon zest and parsley if desired.
Notes
Use any pasta shape; fresh basil or parsley can be added for extra flavor.
For a vegan option, omit Parmesan or use a vegan alternative.
Store leftovers in an airtight container for up to 2 days.