Lemon Zucchini Pasta
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A bright, creamy pasta with sautéed zucchini, garlic, and lemon that achieves richness without cream. Simple pantry ingredients come together quickly for a fresh, tangy dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1.5 lbs zucchini (680 grams, diced)
- 3 tablespoons olive oil
- 3 cloves garlic (finely diced)
- Zest of ½ lemon
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons lemon juice (from about ½ lemon)
- ½ cup shaved Parmesan cheese (or Pecorino, or nutritional yeast)
- ⅓ cup pasta water (reserve from the cooked pasta)
- A few basil leaves (chilli flakes and extra Parmesan for serving)
- 10.5 oz dry spaghetti (300 grams)
At a glance
PER SERVING · TIME 28M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 756mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 465mg
- Calcium
- 136mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 756MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.