Zucchini Pasta with Lemon, Basil, and Parmesan Recipe
This zucchini pasta recipe is a fresh, vibrant summer dinner that comes together in just 30 minutes. Featuring grated zucchini sautéed into a creamy, flavorful sauce with shallots, garlic, fresh herbs, and lemon, this dish offers a light yet satisfying alternative to traditional pasta sauces. It’s enhanced with pecorino cheese and red pepper flakes for a perfect balance of creamy, tangy, and slightly spicy flavors.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Main Ingredients
- 2 pounds zucchini, about 4 medium
- 3 tablespoons extra-virgin olive oil
- 2 shallots, chopped (⅔ cup)
- 1 teaspoon sea salt
- Pinch red pepper flakes
- Freshly ground black pepper, to taste
- 4 garlic cloves, grated
- 12 ounces spaghetti or bucatini pasta
- ⅓ cup grated pecorino or Parmesan cheese, plus more for serving
- 2 to 3 tablespoons fresh lemon juice
- Zest of 1 lemon, reserve some for garnish
- 1 cup fresh basil and/or mint leaves
Instructions
- Grate the Zucchini: Use the large holes of a box grater to grate the zucchini. Transfer the grated zucchini to a clean kitchen towel and wring out as much moisture as possible to prevent watery pasta sauce.
- Sauté Shallots and Zucchini: Heat the extra-virgin olive oil in a large skillet or Dutch oven over medium heat. Add the chopped shallots, grated zucchini, sea salt, red pepper flakes, and freshly ground black pepper. Cook, stirring occasionally, for 15 to 20 minutes until the mixture reduces and becomes thick and jammy. Stir in the grated garlic towards the end of cooking.
- Cook the Pasta: While the zucchini cooks, bring a large pot of salted water to a boil. Add the spaghetti or bucatini pasta and cook according to the package instructions until al dente.
- Combine Pasta and Zucchini Sauce: Using a slotted spoon or tongs, transfer the cooked pasta directly from the boiling water into the skillet with the zucchini. Reserve about ½ cup of the pasta cooking water. Add the reserved water and grated pecorino or Parmesan cheese to the skillet. Cook together for 2 to 3 minutes, stirring constantly, until a lightly creamy sauce coats the pasta. Add more pasta water as needed to achieve desired sauce consistency.
- Add Lemon and Season: Stir in 2 tablespoons of fresh lemon juice and the lemon zest into the pasta. Taste and adjust seasoning by adding more lemon juice if desired.
- Garnish and Serve: Serve the zucchini pasta topped with fresh herbs (basil and/or mint), reserved lemon zest, and extra grated cheese for garnish.
Notes
- Wringing out the zucchini is important to avoid excess water making the dish soggy.
- Use fresh, high-quality olive oil and cheese for the best flavor.
- You can use either spaghetti or bucatini; bucatini adds a nice bite with its hollow center.
- If fresh herbs aren’t available, dried basil can be substituted, though fresh is preferable.
- Adjust the amount of red pepper flakes to suit your heat preference.
- To make the dish vegan, omit the cheese or substitute with vegan cheese.
