Save My neighbor handed me a bag of zucchini over the fence one August morning, more than anyone could reasonably use. I stood in my kitchen staring at them, wondering if I could spiralize my way out of zucchini bread fatigue. That night, I boiled pasta, grabbed a lemon from the bowl on the counter, and tossed everything together with butter and garlic. It was so simple it felt like cheating, but everyone went back for seconds.
I made this for my sister when she came over after a long shift at the hospital. She sat at the table in her scrubs, twirling pasta on her fork, and said it tasted like sunshine. I think it was the lemon zest, or maybe just the fact that something this bright and fresh existed after the kind of day she'd had. Either way, it became our reset meal.
Ingredients
- Spaghetti or linguine: Use a shape that holds onto the buttery sauce, and always cook it one minute shy of the package time since it finishes in the skillet.
- Zucchini: Spiralize them into noodles for texture and color, they soften just enough without turning mushy if you keep the heat medium and the timing short.
- Garlic: Mince it finely and watch it closely, burnt garlic turns the whole dish bitter in seconds.
- Lemon zest and juice: Use a microplane for the zest and avoid the white pith, it brings the brightness that makes this dish sing.
- Fresh parsley: Chop it right before tossing so it stays green and vibrant, dried parsley will not give you the same lift.
- Unsalted butter: It melts into the olive oil to create a silky base that clings to every strand of pasta.
- Extra virgin olive oil: A fruity, good quality oil makes a difference here since the sauce is so simple.
- Parmesan cheese: Grate it fresh from a block, the pre-shredded stuff does not melt the same way and can taste dusty.
- Salt, black pepper, and red pepper flakes: Season boldly, and add the flakes only if you want a gentle kick of heat.
Instructions
- Boil the pasta:
- Bring a large pot of salted water to a rolling boil and cook the pasta until al dente, saving half a cup of the starchy water before you drain. That water is liquid gold for bringing the sauce together.
- Sauté the garlic:
- Heat the olive oil and butter in a large skillet over medium heat, then add the garlic and let it sizzle for about a minute until it smells like every good thing. Do not let it brown.
- Cook the zucchini:
- Toss in the spiralized zucchini and cook for two to three minutes, stirring gently so it stays crisp-tender. Overcooked zucchini turns to mush and releases too much water.
- Combine pasta and sauce:
- Add the drained pasta to the skillet along with lemon zest, lemon juice, and a splash of reserved pasta water. Toss everything together so the pasta soaks up the brightness.
- Finish with cheese and herbs:
- Stir in the Parmesan and parsley, then season with salt, pepper, and red pepper flakes if you like. Add more pasta water a tablespoon at a time until the sauce looks glossy and clings to the noodles.
- Serve immediately:
- Plate it up while it is still hot, and top with extra Parmesan and parsley if you are feeling generous. This dish does not wait well.
Save One night I served this to friends on the patio with a bottle of cold white wine. We sat under string lights, twirling pasta and talking until the citronella candles burned out. It was not a special occasion, just a Thursday, but it felt like one.
How to Keep It from Getting Watery
Zucchini holds a lot of moisture, and if you cook it too long or over high heat, it will weep into your sauce and make everything soupy. I learned to spiralize it just before cooking, pat it lightly with a towel if it looks wet, and keep the heat at medium so it stays firm. If you do end up with extra liquid, just tilt the pan and spoon some out before you add the pasta.
What to Do with Leftovers
This dish is best eaten right away, but if you have leftovers, store them in the fridge and reheat gently in a skillet with a splash of water or broth. The zucchini will soften more and the sauce will not be as bright, but it is still good enough to eat standing at the counter. I have also tossed cold leftovers into a frittata the next morning, which was a happy accident.
Ways to Make It Your Own
Once you get the hang of this, it is easy to riff on. I have added grilled shrimp when I want protein, toasted pine nuts for crunch, and even a handful of arugula at the end for peppery bite. If you want it richer, stir in a spoonful of mascarpone or cream cheese. If you want it sharper, swap the Parmesan for Pecorino Romano.
- Try adding capers or olives for a briny twist.
- Use basil instead of parsley if that is what you have growing.
- Toss in cherry tomatoes during the last minute of cooking for little bursts of sweetness.
Save This is the kind of meal that reminds you that good food does not have to be complicated. Keep the ingredients simple, taste as you go, and do not overthink it.
Questions & Answers
- → Can I make this dish gluten-free?
Yes, simply substitute regular pasta with gluten-free pasta. The rest of the ingredients remain the same. Ensure your Parmesan is also gluten-free if needed.
- → What can I add for extra protein?
Grilled chicken, shrimp, toasted pine nuts, or white beans work wonderfully. Add them after cooking the zucchini to warm through before tossing with the pasta.
- → How do I achieve the silky sauce texture?
Reserve pasta cooking water and use it gradually when tossing. The starch from the pasta water emulsifies with the butter and lemon juice to create a silky, cohesive sauce.
- → Can I prepare this as a low-carb meal?
Absolutely. Omit the pasta entirely and use only spiralized zucchini (zoodles). Increase the cooking time slightly to ensure tender zucchini and adjust sauce proportions accordingly.
- → What wine pairs well with this dish?
Crisp white wines like Pinot Grigio or Sauvignon Blanc complement the bright lemon flavors and light butter sauce beautifully.
- → Can I substitute Parmesan with another cheese?
Yes, Pecorino Romano offers a sharper, more intense flavor. For a milder option, try Grana Padano or Asiago.