Lemon Zucchini Pasta - Pantry Vector

# Ingredient List:

→ Pasta & Vegetables

01 - 10 oz spaghetti or linguine

02 - 2 medium zucchinis, spiralized

03 - 2 cloves garlic, minced

04 - Zest and juice of 1 large lemon

05 - 2 tablespoons fresh parsley, chopped

→ Sauce

06 - 4 tablespoons unsalted butter

07 - 2 tablespoons extra virgin olive oil

08 - 1/4 cup grated Parmesan cheese

→ Seasonings

09 - Salt and freshly ground black pepper to taste

10 - Pinch of red pepper flakes, optional

# Directions:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta cooking water, then drain.

02 - While the pasta cooks, heat olive oil and butter in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.

03 - Add spiralized zucchini to the skillet and cook for 2 to 3 minutes, stirring gently, until just tender but still crisp.

04 - Add the cooked pasta to the skillet along with lemon zest, lemon juice, and a splash of reserved pasta water. Toss gently to combine.

05 - Stir in Parmesan cheese and parsley. Season with salt, pepper, and red pepper flakes if desired. Add more pasta water as needed to create a silky sauce.

06 - Serve immediately, garnishing with extra Parmesan and parsley if desired.

# Expert Suggestions:

01 -

It comes together in under half an hour, which means you can have dinner on the table before you even feel tired.
The lemon and butter create this silky, tangy sauce that clings to every strand without feeling rich or heavy.
You can tweak it endlessly, add shrimp, skip the pasta entirely, or toss in whatever herbs are sitting on your counter.

02 -

Don't skip reserving the pasta water, it's the only thing that will bring the butter, lemon, and cheese together into a real sauce instead of a greasy puddle.
If your zucchini releases too much water, turn the heat up for a moment to let it evaporate, otherwise your pasta will end up sitting in a pool.

03 -