Pâtes aux courgettes et citron

Lemon Zucchini Pasta is a light, fresh, and flavorful vegetarian dish that comes together in just 15 minutes. Made with ribboned zucchini, garlic, parsley, lemon juice, and a touch of Parmesan, it’s the perfect quick meal that feels both elegant and effortless.

Why You’ll Love This Recipe

• Ready in just 15 minutes — ideal for busy weeknights

• Fresh, zesty flavor thanks to lemon and parsley

• A great way to use seasonal zucchini

• Light yet satisfying

• Vegetarian-friendly

• Easily adaptable with extra veggies or protein

• Beautiful presentation with zucchini ribbons

• Made with pantry staples

• Easy cleanup

• Crowd-pleaser that feels gourmet with minimal effort

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Zucchini

• Garlic

• Fresh parsley

• Lemon (zest and juice)

• Olive oil

• Pasta of your choice

• Salt

• Black pepper

• Grated Parmesan cheese

Directions

1. Prep the vegetables:

   • Rinse the zucchini and slice it into ribbons using a vegetable peeler.

   • Rinse and roughly chop the parsley.

   • Peel and press the garlic to extract both pulp and juice.

2. Cook the pasta:

   • Boil salted water and cook the pasta according to package instructions.

   • Drain and set aside.

3. Sauté the zucchini:

   • In a large skillet, heat the olive oil over medium heat.

   • Add the zucchini ribbons and garlic. Cook for about 5 minutes, stirring occasionally.

   • Add the zest and juice of 1 lemon. Season with salt and pepper.

4. Combine and serve:

   • Divide the cooked pasta among serving plates.

   • Top with sautéed zucchini and the zest and juice of the second lemon.

   • Sprinkle with parsley and Parmesan. Adjust salt and pepper to taste.

Servings and timing

Servings: 2–3
Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes

Variations

• Add protein: Top with grilled chicken, shrimp, or chickpeas.

• Make it vegan: Skip the Parmesan or use a plant-based cheese.

• Add spice: Sprinkle with red pepper flakes or a dash of chili oil.

• Herb variations: Try fresh basil, dill, or mint in place of parsley.

• Use other pasta: Works well with spaghetti, linguine, or penne.

• Boost flavor: Add a splash of white wine or vegetable broth while cooking zucchini.

• Nutty twist: Top with toasted pine nuts or slivered almonds.

• Extra vegetables: Mix in cherry tomatoes or baby spinach.

• Creamy version: Stir in a spoonful of crème fraîche or ricotta.

• Whole grain: Use whole wheat or gluten-free pasta if desired.

Storage/Reheating

Store: Keep leftovers in an airtight container in the fridge for up to 2 days.

Reheat: Warm gently in a skillet over low heat with a splash of olive oil or lemon juice to revive the flavors.

Not freezer-friendly. This dish is best enjoyed fresh due to the delicate texture of zucchini ribbons.

FAQs

Can I use a spiralizer instead of a peeler?

Yes, but thin ribbons work best for this recipe. A mandoline is also a great tool for slicing zucchini evenly.

What type of pasta works best?

Spaghetti, linguine, or tagliatelle work beautifully. You can also use short pasta like fusilli or penne.

Can I make it ahead of time?

You can prep the zucchini and lemon juice in advance, but the dish is best assembled just before serving to preserve freshness.

Is this recipe vegan?

It is vegetarian, but can be made vegan by omitting or replacing the Parmesan with a plant-based cheese.

How do I make the dish more filling?

Add a source of protein like grilled chicken, tofu, or white beans for a complete meal.

Can I substitute lemon with lime?

Yes, but lime will give it a slightly sharper, more tropical flavor.

How do I avoid overcooking the zucchini?

Cook over medium heat for just 5 minutes or until slightly softened but still bright and fresh.

Is this dish served hot or cold?

It is best served warm, but leftovers can be eaten at room temperature like a pasta salad.

Can I use dried herbs?

Fresh herbs are recommended, but in a pinch, use 1 teaspoon of dried parsley or basil.

What cheese alternatives can I use?

Try Pecorino Romano, Grana Padano, or a vegan parmesan substitute.

Conclusion

Lemon Zucchini Pasta is the perfect example of how simple ingredients can create a truly delightful dish. Light, bright, and bursting with flavor, it’s a great way to enjoy summer vegetables while keeping things quick and easy. Whether you’re cooking for yourself or serving guests, this recipe is sure to impress with its fresh taste and beautiful presentation.