This easy, vegetarian Lemon Zucchini Pasta is bursting with fresh summer flavor! Made with garlic, parmesan, herbs, and white wine, you won’t believe how sumptuous this pasta is despite being made without cream. It’s perfect for a dinner al fresco on the patio, served with a glass of chilled white wine!
Summer in New England brings an abundance of zucchini, and this Lemon Zucchini Pasta is a simple, satisfying way to use them. Bright lemon, savory parmesan, garlic, and a splash of white wine give this dish a rich, risotto-like flavor without any cream. Parsley lightens the plate and keeps the flavors fresh—perfect for an outdoor dinner paired with chilled white wine.
If you love summer pastas, try other favorites like Zucchini Aglio e Olio, Heirloom Tomato Pasta Salad, or Smoky Vegan Tomato Pasta.
Lemon Zucchini Pasta
Ingredients
Step One
- 5 Cups Zucchini about 4–5 medium zucchini
- 2 Tbsp Olive Oil
- 1/4 Tsp Salt
- Fresh-Cracked Black Pepper to taste
Step Two
- 1 Lb Spaghetti
- 2 Tbsp Olive Oil
- 4 Cloves Garlic minced
- 1/2 Cup White Wine
- 6 Tbsp Salted Butter
Step Three
- 1 Cup Parmesan freshly grated
- 1 Cup Fresh Parsley chopped
- Juice from 1 Lemon
- Fresh-Cracked Black Pepper to taste
- Red Pepper Flakes to taste, optional
Instructions
- Read the recipe through first so you can time each step—this makes the process much easier.
- Prep all vegetables: halve zucchini lengthwise and slice into 1/4–1/2″ semicircles (about 5 cups). Finely mince the garlic and chop the parsley.
Step One
- Heat a large sauté pan over medium. Add 2 tbsp olive oil, then the zucchini. Season with salt and pepper and sauté, stirring frequently, for 5–7 minutes until softened but not mushy. Remove from pan and set aside.
Step Two
- Bring a large pot of salted water to a boil and add the spaghetti. Time the pasta so it is just shy of al dente when you finish the sauce.
- After the pasta has cooked a few minutes, reserve about 1 cup of pasta water—the starchy water helps create a silky sauce.
- Return the sauté pan to medium-low heat. Add 2 tbsp olive oil and the minced garlic, cooking until fragrant, about 1 minute—don’t let it brown.
- Pour in 1/2 cup white wine and scrape any browned bits from the pan. Lower heat and add 6 tbsp salted butter, stirring until melted. Taste and adjust salt if needed.
- Using tongs, transfer the pasta directly from the pot into the pan with the sauce. Add about 1/4 cup reserved pasta water and toss to coat, adding more water a tablespoon or two at a time if needed. Continue cooking in the sauce until the pasta reaches al dente.
Step Three
- Remove the pan from heat. Stir the cooked zucchini back into the pasta, squeeze in juice from one lemon, and combine.
- Add the freshly grated parmesan and chopped parsley, toss to combine, and finish with black pepper and red pepper flakes to taste.
- Serve immediately and enjoy.
Notes
- This pasta keeps in the refrigerator for 3–4 days. Reheat gently with a splash of water or reserved pasta water to loosen the sauce.
Lemon Zucchini Pasta FAQs
How long does this pasta last in the refrigerator?
Stored in an airtight container, the pasta will keep for about 3–4 days. Rewarm gently and add a splash of water if needed to restore the sauce’s texture.
Can you make Lemon Zucchini Pasta without cream?
Yes. The combination of butter, starchy pasta water, and parmesan creates a creamy, silky sauce without any cream. If you prefer, you can add cream, but it’s not necessary.
Is Lemon Zucchini Pasta healthy?
“Healthy” depends on personal goals. This dish features plenty of vegetables and fresh herbs, balanced with pasta and butter for richness. It’s a tasty, plant-forward option that can fit into a balanced diet when enjoyed in moderation.
Can I make this pasta with yellow summer squash instead?
Yes—yellow summer squash works interchangeably with zucchini and requires no changes to the instructions.
Can this recipe be made vegan?
Yes. Substitute vegan butter for the butter and use a vegan parmesan or omit the cheese to make it vegan-friendly.
P.S.
For more plant-forward recipes and seasonal cooking ideas, follow along on social platforms and tag your photos with #wellandfull so your creations can be seen. I love seeing how you make these recipes your own!