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- 8 oz (225 g) spaghetti or your favorite pasta - 2 medium zucchinis, spiralized or thinly sliced - 1 cup heavy cream (or coconut cream for dairy-free) - 2 tablespoons olive oil - 2 cloves garlic, minced - Zest and juice of 1 lemon - 1/2 cup grated Parmesan cheese (or nutritional yeast for vegan) - Salt and freshly cracked black pepper - Fresh basil leaves for garnish In this creamy zucchini lemon pasta, I love to keep it simple yet flavorful. The main ingredients shine through. Pasta acts as a delicious canvas. Zucchini adds a nice crunch and freshness. Heavy cream or coconut cream gives a rich, velvety touch. For flavor, I always use good olive oil. Minced garlic brings warmth and aroma. The zest and juice of lemon brighten the dish. It’s all about balance here. Toppings make a difference too. Parmesan cheese adds a savory bite. For those who prefer vegan options, nutritional yeast works wonders. A sprinkle of salt and pepper brings out all the flavors. Fresh basil leaves add a pop of color and taste as a garnish. If you want the full experience, check out the Full Recipe. Enjoy these bright, fresh flavors in every bite! - Bring a large pot of salted water to a boil. - Cook spaghetti according to package instructions until al dente. Cooking pasta is the first step. Salting the water adds flavor. Use a timer to avoid overcooking. Once al dente, save half a cup of that starchy water. This will help later! - Heat olive oil in a skillet over medium heat. - Add minced garlic and sauté until fragrant. - Cook zucchini until tender yet crisp. Next, sauté the zucchini. Heat olive oil in your skillet. Add minced garlic for flavor. Cook it for about 30 seconds. Then, add the zucchini. Stir it for about three to four minutes. You want it tender but still a bit crisp. - Lower heat and add heavy cream with lemon zest and juice. - Allow mixture to simmer while stirring frequently. Once the zucchini is ready, it's time for the sauce. Lower the heat and add heavy cream. Stir in lemon zest and juice for a bright taste. Let it simmer for two to three minutes. Keep stirring. - Toss the drained pasta in the skillet with creamy sauce. - Adjust consistency with reserved pasta water if needed. Now, add the drained pasta to the skillet. Toss it in the creamy sauce until fully coated. If the sauce is too thick, use the reserved pasta water to adjust it. Just add a little at a time. - Stir in grated Parmesan cheese until melted. - Season with salt and black pepper to taste. Stir in grated Parmesan cheese. Mix well until the cheese melts into the sauce. Taste it and season with salt and black pepper. Adjust to your liking. - Garnish with fresh basil leaves and extra lemon zest. Finally, it’s time to plate your dish. Serve the pasta in bowls. Garnish with fresh basil leaves and a touch of lemon zest. This adds a nice pop of color and flavor. For the full recipe, check out the detailed steps and tips! To get the right creamy texture in your pasta, use pasta water. Before you drain your pasta, save about 1/2 cup of the cooking water. This water has starch, which helps thicken your sauce. If your sauce gets too thick, add a bit of this water back in. Mix it in slowly until you reach your desired creaminess. Mixing cheeses can create a rich flavor. I love using both Parmesan and a bit of goat cheese. The Parmesan adds a salty kick, while the goat cheese gives a creamy tang. You can also try adding a sprinkle of feta for a unique twist. This combo makes each bite more exciting. To save time, prepare the zucchini while the pasta cooks. Start boiling your water and adding the pasta. In a separate skillet, heat your olive oil. When the pasta has about five minutes left, add the zucchini to the skillet. This way, both will finish cooking at the same time. It’s quick and keeps everything fresh. For the full recipe, check out the detailed steps to make this dish perfectly! {{image_2}} You can easily make this dish vegan. Just swap the heavy cream for coconut cream. This gives a rich, creamy taste without dairy. For cheese, use nutritional yeast instead of Parmesan. Nutritional yeast adds a cheesy flavor while keeping it plant-based. If you need a gluten-free version, don’t worry! Many pasta options are gluten-free. Look for pasta made from rice, quinoa, or lentils. These alternatives work well and taste great in this dish. They will provide a satisfying meal without gluten. Want to add some protein? You can mix in grilled chicken or shrimp. Both options will make the dish heartier. Cooking the protein separately and adding it just before serving keeps everything fresh. You can also add spinach or cherry tomatoes for extra flavor and nutrients. To store Creamy Zucchini Lemon Pasta in the fridge, let it cool first. Place it in an airtight container. This helps keep it fresh. You can enjoy leftovers for up to three days. Just make sure to seal the container well to prevent moisture loss. When reheating, keep the pasta creamy. Use a skillet over low heat. Add a splash of water or cream to help with this. Stir the pasta gently as it warms. This way, you avoid drying it out. You can also use a microwave if you're in a hurry. Just heat in short bursts and stir often. Yes, you can freeze this dish! Allow the pasta to cool completely. Then, portion it into freezer-safe bags or containers. Remove as much air as possible. It can last for about two months in the freezer. When you're ready to eat, thaw it overnight in the fridge. Reheat it gently with some added cream for the best texture. To add heat to this creamy zucchini lemon pasta, you can try a few simple options: - Add red pepper flakes to the sautéed garlic for a quick kick. - Mix in some diced fresh chili peppers while cooking the zucchini. - Use a spicy flavored olive oil instead of regular olive oil. - Top the dish with a drizzle of hot sauce before serving. If you need a substitute for Parmesan cheese, here are some great options: - Pecorino Romano cheese gives a similar flavor. - Nutritional yeast is a great dairy-free choice and adds a cheesy taste. - Grated mozzarella can provide a creamy texture. - For a nutty flavor, try grating some cashew cheese. To keep your zucchini crisp, follow these tips: - Sauté zucchini just until it is tender, about 3-4 minutes. - Avoid overcrowding the pan when cooking. This helps them cook evenly. - Use medium heat so they cook without getting mushy. - Consider adding them to the pan after the garlic has cooked for a bit. Yes! You can use various types of pasta for this recipe. Here are some ideas: - Penne or fusilli can hold the sauce well. - Whole wheat pasta adds extra fiber and nutrients. - Gluten-free pasta is a great option if needed. - Try spiralized veggies like zucchini or butternut squash for a lighter dish. For the full recipe, check out the Full Recipe section! This recipe gives you a creamy and tasty pasta dish with fresh zucchini and lemon. You learned about the main ingredients, cooking steps, and variations. You can customize this meal to fit your needs, whether you want it vegan or gluten-free. Remember, the key to success is balancing flavors and textures. Enjoy experimenting with this recipe, and make it your own!

Creamy Zucchini Lemon Pasta

Discover the incredible flavors of creamy zucchini lemon pasta! This quick and delicious recipe combines fresh zucchini, tangy lemon, and rich cream for a perfect meal any day of the week. With simple ingredients and easy steps, you’ll have a comforting dish on the table in just 20 minutes. Don't miss out on the chance to tantalize your taste buds. Click through to explore the recipe and bring this delightful dish to life!
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Ingredients
  

8 oz (225 g) spaghetti or your favorite pasta

2 medium zucchinis, spiralized or thinly sliced

1 cup heavy cream (you can substitute with coconut cream for a dairy-free option)

2 tablespoons olive oil

2 cloves garlic, minced

Zest of 1 lemon

Juice of 1 lemon

1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan option)

Salt, to taste

Freshly cracked black pepper, to taste

Fresh basil leaves for garnish

Instructions
 

Cook the Pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.

    Sauté Zucchini: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Add the sliced or spiralized zucchini and cook for 3-4 minutes until just tender but still crisp.

      Make the Creamy Lemon Sauce: Reduce the heat to low and pour in the heavy cream. Stir in the lemon zest and lemon juice. Allow the mixture to simmer for 2-3 minutes, stirring frequently.

        Combine Pasta and Sauce: Add the drained pasta to the skillet, tossing it gently to coat in the creamy sauce. If the sauce is too thick, add some reserved pasta water, one tablespoon at a time, until you reach your desired consistency.

          Add Cheese and Season: Stir in the grated Parmesan cheese, mixing well until it melts into the sauce. Season with salt and freshly cracked black pepper to taste.

            Serve: Plate the pasta and garnish each serving with fresh basil leaves. A sprinkle of extra lemon zest on top can add a nice touch.

              Prep Time: 10 mins | Total Time: 20 mins | Servings: 4