Pin It There was an evening last spring when I opened the fridge and found two zucchinis I'd forgotten about, a half-used lemon, and not much else. I wasn't in the mood for anything heavy, just something bright and easy. I spiralized the zucchini on a whim, boiled some pasta, and tossed it all together with butter and lemon. What came out of that pan surprised me, it tasted like sunshine and required almost no effort.
I made this for a friend who swore she didn't like zucchini, and she went back for seconds without realizing what she was eating. We sat on the balcony with our bowls, the evening warm and quiet, and she kept asking what was in the sauce. It was just butter, lemon, and a little pasta water, but somehow it felt like more.
Ingredients
- Spaghetti or linguine: Use whatever long pasta you have, the shape doesn't matter as much as cooking it just shy of tender so it finishes in the pan.
- Zucchini: Spiralize them if you can, but thin ribbons from a peeler work just as well and give you that same light, fresh bite.
- Garlic: Mince it fine and don't let it brown, burnt garlic will make the whole dish taste bitter.
- Lemon: Zest it first, then juice it, you need both for the brightness to really sing.
- Parsley: Fresh is best here, it adds a grassy note that dried parsley just can't match.
- Butter and olive oil: The combination gives you richness and flavor without feeling greasy.
- Parmesan: Grate it yourself if possible, the pre-shredded stuff doesn't melt into the sauce the same way.
- Red pepper flakes: Optional, but a pinch adds just enough warmth to balance the lemon.
Instructions
- Boil the pasta:
- Get your water boiling with a generous pinch of salt, then cook the pasta until it still has a little bite. Before you drain it, scoop out half a cup of that starchy water, it's the secret to making everything come together.
- Start the sauce:
- Melt the butter with the olive oil in a wide skillet over medium heat, then add the garlic and let it sizzle for about a minute. You'll know it's ready when the kitchen smells warm and sweet.
- Cook the zucchini:
- Toss in the spiralized zucchini and stir gently for a couple of minutes until it softens slightly but still has some crunch. Don't overcook it or it'll turn mushy and watery.
- Combine everything:
- Add the drained pasta to the skillet along with the lemon zest, lemon juice, and a splash of that reserved pasta water. Toss it all together with tongs so the pasta picks up the butter and lemon.
- Finish with cheese and herbs:
- Stir in the Parmesan and parsley, then season with salt, pepper, and red pepper flakes if you like a little heat. If the sauce looks dry, add more pasta water a little at a time until it's glossy and clings to the noodles.
- Serve right away:
- This dish is best eaten immediately, while the zucchini is still tender-crisp and the sauce is silky. Top with extra Parmesan and a sprinkle of parsley if you're feeling fancy.
Pin It One night I made this after a long day and ate it standing at the counter, too hungry to wait. The lemon cut through my tiredness, and the simplicity of it felt like a small kindness I'd given myself. Sometimes the best meals are the ones that don't ask much of you but still deliver something worth savoring.
Making It Your Own
If you want more protein, grilled shrimp or chicken fold in beautifully without weighing down the dish. I've also stirred in a handful of toasted pine nuts for crunch, or swapped the Parmesan for Pecorino when I wanted something sharper. You could even skip the pasta entirely and use only zoodles for a lighter, low-carb version that still feels satisfying.
What to Serve Alongside
A crusty piece of bread and a simple green salad are all you really need. I like to pour a cold glass of Pinot Grigio or Sauvignon Blanc, something crisp that echoes the brightness of the lemon. If you're feeding a crowd, start with a platter of roasted vegetables or a light antipasto.
Storage and Reheating
Leftovers can be tricky because the zucchini releases water as it sits, but you can reheat gently in a skillet with a splash of olive oil to bring it back to life. It won't be quite as bright as the first time, but it's still good. Honestly though, this is a dish best enjoyed fresh, right out of the pan while everything is warm and glossy.
- If you're meal prepping, keep the zucchini and pasta separate and toss them together when you're ready to eat.
- Leftovers will keep in the fridge for up to two days in an airtight container.
- Reheat gently on the stovetop with a little extra butter or olive oil to refresh the sauce.
Pin It This pasta has become my go-to when I want something that feels special without any fuss. I hope it becomes one of those easy, reliable dishes in your kitchen too.
Recipe Questions & Answers
- → Can I make this gluten-free?
Yes, simply use gluten-free pasta in place of regular spaghetti or linguine. The cooking method remains exactly the same, and all other ingredients are naturally gluten-free.
- → How do I spiralize zucchini if I don't have a spiralizer?
A julienne peeler works well for creating zucchini noodles. Alternatively, you can use a box grater's julienne side or cut the zucchini into thin matchsticks with a sharp knife.
- → What's the best way to keep zucchini from becoming watery?
Cook the spiralized zucchini for just 2-3 minutes until tender-crisp, and don't overcook. If your zucchini is particularly watery, pat it dry with paper towels before cooking.
- → Can I prepare this dish ahead of time?
This pasta is best served immediately while the sauce is silky and warm. However, you can prep all ingredients in advance and cook it fresh when ready to eat.
- → How can I make this lower in carbohydrates?
Omit the pasta entirely and use only the spiralized zucchini as your base. The lemon butter sauce still coats beautifully and creates a satisfying low-carb meal.
- → What wines pair well with this dish?
Crisp white wines like Pinot Grigio or Sauvignon Blanc complement the bright lemon flavors perfectly. Their acidity balances the richness of the butter and Parmesan beautifully.