Simple & Delicious: Creamy Lemon Zucchini Pasta

 

As the weather warms up and fresh produce starts making its appearance, my cravings shift towards lighter, brighter meals. This Creamy Lemon Zucchini Pasta is the perfect embodiment of spring flavors – it's quick to make, packed with fresh zucchini, and coated in a luscious, lemony cream sauce that's surprisingly easy to whip up.

This dish is a fantastic way to use up the season's bounty of zucchini, and it comes together in under 30 minutes, making it ideal for busy weeknights. The combination of tender pasta, slightly sweet zucchini, and the zesty, creamy sauce is simply irresistible.

Why you'll love this zucchini pasta:

• Quick and Easy: From stovetop to table in less than half an hour.
• Fresh and Flavorful: Highlights the delicate taste of zucchini with a bright lemon kick.
• Versatile: You can easily add other vegetables or protein to make it a more substantial meal.
• Comforting yet Light: Creamy without feeling heavy, perfect for the warmer months.

Here's what you'll need (for 2 servings):

• 6-8 ounces pasta (linguine, spaghetti, or penne work well)
• 1 tablespoon olive oil
• 2 medium zucchini, trimmed and sliced or diced
• 2 cloves garlic, minced
• 1/2 cup heavy cream (or half-and-half for a lighter option)
• Zest and juice of 1/2 lemon (or more to taste)
• 1/4 cup grated Parmesan cheese, plus more for serving
• Salt and freshly ground black pepper to taste
• Fresh parsley or basil, chopped (for garnish)

Let's get cooking!

1.   Bring a pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve about 1/2 cup of the pasta water before draining.

2.   While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the sliced or diced zucchini and cook for 5-7 minutes, or until tender-crisp and slightly browned.

3.   Add the minced garlic to the skillet and cook for another minute until fragrant, being careful not to burn it.

4.   Pour in the heavy cream (or half-and-half) and bring to a gentle simmer. Stir in the lemon zest and lemon juice.

5.   Season the sauce with salt and freshly ground black pepper to taste.

6.   Add the cooked and drained pasta to the skillet with the zucchini sauce. Toss to coat everything evenly.

7.   Stir in the grated Parmesan cheese. If the sauce seems too thick, add a little of the reserved pasta water until it reaches your desired consistency.

8.   Serve immediately, garnished with extra Parmesan cheese and fresh chopped parsley or basil.

Enjoy this delightful and simple Creamy Lemon Zucchini Pasta! It's a wonderful way to celebrate the flavors of spring and makes for a satisfying and easy meal. What are your favorite ways to cook with zucchini? Share your ideas in the comments below!