Lemon Zucchini Pasta

# What You'll Need:

→ 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

# Steps:

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 Insights:

01 -

It comes together faster than ordering takeout, and tastes like you spent an hour in the kitchen.
The lemon keeps everything light and alive, never heavy or overly rich.
You can double the zucchini and halve the pasta without anyone noticing, which I do often.

02 -

Don't cook the zucchini longer than three minutes or it releases too much water and dilutes the sauce.
The pasta water is not optional, it's what turns butter and cheese into a creamy coating instead of a greasy puddle.
Toss everything in the skillet off the heat if you're worried about overcooking, residual warmth is enough.

03 -