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Pasta with Zucchini Lemon Garlic Sauce

Pasta with zucchini lemon garlic sauce is a quick summer pasta dinner with silky shredded zucchini and a bright, glossy lemon-garlic coating. Spaghetti (or linguine) is tossed with parmesan until it clings to every strand.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian-American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

spaghetti or linguine
  • 12 oz spaghetti or linguine
zucchini
  • 3 medium zucchini grated on the large holes of a box grater
garlic
  • 5 cloves garlic thinly sliced
olive oil
  • 0.25 cup olive oil
dry white wine
  • 0.25 cup dry white wine
lemon
  • 1 large lemon zest and juice
red pepper flakes
  • 0.25 tsp red pepper flakes
salt
  • 1 salt to taste
black pepper
  • 1 black pepper to taste
parmesan cheese
  • 0.75 cup parmesan cheese grated (plus more for serving)
pasta cooking water
  • 0.5 cup pasta cooking water
fresh basil
  • 1 fresh basil for garnish

Equipment

  • 1 sheet pan
  • 1 Cast iron skillet

Method
 

Cook the pasta
  1. Bring a large pot of well-salted water to a boil, then cook spaghetti (or linguine) until al dente. Reserve 1/2 cup pasta cooking water before draining.
Make the lemon garlic zucchini sauce
  1. Heat olive oil in a large skillet over medium heat. Add garlic slices and cook 2–3 minutes until golden at the edges.
  2. Add grated zucchini and red pepper flakes to the skillet and cook 5–6 minutes, stirring. Keep cooking until the zucchini breaks down into a soft, almost saucy consistency.
  3. Pour in dry white wine and cook for 2 minutes, stirring as needed. Continue until the wine evaporates.
Toss and serve
  1. Add drained pasta to the skillet along with lemon zest, lemon juice, and a splash of reserved pasta water. Toss vigorously to coat.
  2. Add parmesan and toss until the sauce clings to every strand. Add pasta water as needed to keep it glossy.
  3. Season with salt and black pepper to taste, then garnish with fresh basil and serve immediately. Offer extra parmesan on top.

Notes

Pro tip: reserve the pasta water early and add it gradually so the lemon-garlic sauce turns glossy and silky without drying out. Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently with a splash of water. Freezing is not recommended since the zucchini can soften further. For a dairy-free swap, use a plant-based parmesan alternative and finish with a small drizzle of extra olive oil for coating.