Garlic-Butter Zucchini Pasta with Lemon
Ingredients
- 12 ouncespasta
- 3 mediumzucchini
- 4 clovesgarlic
- 4 tablespoonsbutter
- 1lemon
- ½ cupparmesan cheese
- ¼ teaspoonred pepper flakes
- ·salt and black pepper
Prep
- 01
Mince 4 cloves garlic.
- 02
Slice 3 medium zucchini into thin half-moons, about 1/4 inch thick.
- 03
Zest and juice 1 lemon.
Method
- 01
Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 9 minutes. Reserve 1 cup pasta water before draining.
- 02
While pasta cooks, heat butter in a large skillet over medium heat. Add minced garlic and red pepper flakes; cook for 1 minute until fragrant.
- 03
Add zucchini to the skillet and sauté for 4–5 minutes, stirring occasionally, until just tender and lightly golden.
- 04
Transfer cooked pasta to the skillet. Add 1/2 cup reserved pasta water and juice of 1 lemon. Toss gently for 1–2 minutes until the sauce coats the pasta.
- 05
Remove from heat. Stir in parmesan cheese. Add more pasta water if needed to loosen the sauce. Season with salt and pepper to taste. Serve immediately.
Spice Tips
For subtle heat, the recipe includes red pepper flakes as listed. To amp up warmth, double the red pepper flakes. For brightness, add a handful of fresh basil or mint at the end. A pinch of nutmeg in the butter sauté adds unexpected depth.
For a protein boost, add grilled chicken breast or sautéed shrimp. Store leftovers in the fridge for up to 2 days, though the pasta is best enjoyed fresh.