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Lemon Basil Zucchini Pasta

Lemon Basil Zucchini Pasta
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Lemon Basil Zucchini Pasta is a bright, fresh, and quick-to-prepare dish that combines the zesty brightness of lemon, aromatic fresh basil, and crisp zucchini ribbons with pasta or zucchini noodles. This light yet satisfying meal is perfect as a healthy vegetarian main or a vibrant side dish, bursting with garden-fresh flavors and minimal cleanup.

Ingredients

Scale

Main Ingredients

  • 2 medium zucchini, firm and trimmed, spiralized or sliced into thin ribbons
  • 1 cup fresh basil leaves, torn
  • 1 lemon, zested and juiced
  • 3 tablespoons extra virgin olive oil
  • 2 cloves garlic, minced
  • 1/2 cup freshly grated parmesan cheese
  • Salt, to taste
  • Black pepper, to taste
  • 8 ounces pasta of your choice or additional zucchini noodles for a gluten-free option

Instructions

  1. Prepare the Zucchini: Wash and trim the zucchini. Use a spiralizer or vegetable peeler to create thin ribbons or noodles. Set aside and allow them to absorb some air to stay firm when cooked.
  2. Cook the Pasta or Prepare Additional Zoodles: If using traditional pasta, cook according to package instructions until al dente. Drain and set aside. Skip this step if using all zucchini noodles.
  3. Sauté the Garlic: Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 to 2 minutes until fragrant and lightly golden, avoiding burning.
  4. Combine Zucchini and Lemon: Add zucchini noodles or ribbons to the skillet, tossing gently to coat with olive oil and garlic. Cook for 2 to 3 minutes to soften slightly while retaining crunch. Stir in fresh lemon juice and zest to brighten the flavors.
  5. Mix in Pasta and Basil: Add cooked pasta if using, and fold in torn basil leaves to infuse aroma. Season with salt and black pepper to taste.
  6. Finish with Parmesan: Remove from heat and sprinkle generously with freshly grated parmesan cheese. Stir gently once more to allow the cheese to melt slightly and unite the flavors.

Notes

  • Don’t overcook zucchini to avoid mushiness and watery texture.
  • Use fresh lemon juice and herbs for best flavor; bottled lemon juice lacks brightness.
  • Reserve some pasta water when cooking pasta to add moisture and help sauce cling.
  • Use a sharp peeler or spiralizer for uniform noodles that cook evenly.
  • Adjust lemon juice amount to suit your preferred acidity level, starting conservatively.

Nutrition

Keywords: lemon basil zucchini pasta, zucchini noodles, gluten-free pasta, healthy pasta recipes, quick dinner, vegetarian pasta

Find it online: https://recipesemilly.com/lemon-basil-zucchini-pasta/