Zucchini Lemon Pasta

If you are looking for a summery pasta dish, this is it. This zucchini lemon pasta is zesty, fresh, and is a great way to use in-season produce like zucchini. Pasta dishes don’t need to feel super heavy, and this is a great (lighter) version of pasta to make when it’s summertime.

Why you’ll love this lemon pasta:

• Easy: This lemon pasta recipe only takes 35-minutes to make which makes it great for those busy summer nights
• Versatile: You can swap out the zucchini in this recipe for another veggie you have on hand
• Delicious: This refreshing pasta dish is perfect for summer and tastes so good!

Ingredients:

Nutritional Yeast: I put nooch (also known as nutritional yeast) on pretty much everything! It is just a vegan’s best friend, packed with so many essential vitamins and minerals how can you not mix it into every recipe. Why do I love this stuff, well it is:

• It’s a complete protein
• Nooch is jammed-packed with B vitamins (essential for plant-based eaters)
• It contains trace minerals like zinc, selenium, manganese, and molybdenum

Zucchini: Zucchini is rich in vitamin B6 which can help with regulating blood glucose, and is even known to be good for your eyes! The best part about zucchini is how versatile it is too. You can even bake with it!

How to make lemon pasta:

1. Melt the garlic herb butter and olive oil in a large pan over medium-high heat.
2. Once it begins to bubble, add the shallots and garlic.
3. Cook for 3 – 5 minutes until fragrant and onion is tender.
4. Add the julienned zucchini, nutritional yeast, salt, cracked black pepper, minced onion flakes, and chili flakes, and cook for another 4 – 5 minutes.
5. Add the lemon juice and zest, and cook for another 1 – 2 minutes.
6. Pour in the heavy cream, stir, and bring the mixture to a light boil.
7. Add the parmesan cheese and constantly stir to allow even melting.
8. Allow the sauce to reduce and thicken for 5 minutes.
9. Prior to making the sauce or during, prepare the Spaghettini pasta according to the instructions on the package in a large pot.
10. Rinse and strain.
11. Transfer the pasta into the pan with the sauce, mixing thoroughly to combine.
12. Serve the pasta with fresh parsley and enjoy!

Expert Tips & FAQ:

Herb Butter: If you don’t have any garlic herb butter, you can make your own! Simply mix garlic and fresh (or dried) herbs with softened butter. 

Can I make vegan lemon pasta? You can substitute ALL of the dairy in this recipe for your favorite vegan options- be sure to use slightly less plant-based milk and add extra nutritional yeast to bring out that cheesy flavor! S

Pasta: Swap the long fusilli for your preferred pasta shape OR use gluten-free pasta! Add your favorite protein option to this dish! Delicious! 

Storage: Store the pasta in the fridge for 5 – 7 days, and reheat to serve! 

Other recipes you’ll love: 

• Plant-Based Greek Moussaka
• Greek Style Potatoes with Avocado Dip
• Pearl Couscous Greek Salad

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Zucchini Lemon Pasta

5 from 3 votes

This creamy, fresh zucchini lemon pasta recipe is so easy to make on a hot summer night!

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Vegetarian, Pasta, Vegetarian Dinner, 30 minute meals

Cuisine Vegetarian

Servings 4

Calories 652 kcal

Ingredients

  

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• 3 tbsp. garlic herb butter
• 2 tbsp. olive oil
• 5 shallots diced
• 5 large garlic cloves minced
• 2 medium zucchinis julienned
• 1 ½ tbsp. nutritional yeast
• 1 tsp. salt
• 1 tsp. cracked black pepper
• 1 tsp. minced onion flakes
• ½ tsp. chili flakes
• Juice of 1 ½ lemons
• Zest of 1 lemon
• ½ cup heavy cream
• ½ cup parmesan cheese grated
• 3 cups Spaghettini pasta
• 3 tbsp. fresh parsley to garnish

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Instructions

 

Instructions

• Melt the garlic herb butter and olive oil in a large pan over medium-high heat.
• Once it begins to bubble, add the shallots and garlic.
• Cook for 3 – 5 minutes until fragrant and onion is tender.
• Add the julienned zucchini, nutritional yeast, salt, cracked black pepper, minced onion flakes, and chili flakes, and cook for another 4 – 5 minutes.
• Add the lemon juice and zest, and cook for another 1 – 2 minutes.
• Pour in the heavy cream, stir, and bring the mixture to a light boil.
• Add the parmesan cheese and constantly stir to allow even melting.
• Allow the sauce to reduce and thicken for 5 minutes.
• Prior to making the sauce or during, prepare the Spaghettini pasta according to the instructions on the package in a large pot.
• Rinse and strain.
• Transfer the pasta into the pan with the sauce, mixing thoroughly to combine.
• Serve the pasta with fresh parsley and enjoy!

Video

Notes

Notes 
If you don’t have any garlic herb butter, you can make your own! Simply mix garlic and fresh (or dried) herbs with softened butter. 
You can substitute ALL of the dairy in this recipe for your favorite vegan options- be sure to use slightly less plant-based milk and add extra nutritional yeast to bring out that cheesy flavor! 
Swap the long fusilli for your preferred pasta shape OR use gluten-free pasta! 
Add your favorite protein option to this dish! Delicious! 
Store the pasta in the fridge for 5 – 7 days, and reheat to serve! 

Nutrition

Serving: 1 | Calories: 652kcal | Carbohydrates: 119.3g | Protein: 24.9g | Fat: 11.9g | Saturated Fat: 3.1g | Polyunsaturated Fat: 1.7g | Monounsaturated Fat: 6g | Cholesterol: 7.2mg | Sodium: 789.5mg | Fiber: 7.1g | Sugar: 7.2g

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