Creamy Lemon Zucchini Pasta Recipe

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Cook Time: 20 minutes

This delicious pasta dish combines tender linguine with sauted zucchini in a creamy, lemony Parmesan sauce. A perfect balance of flavors, ideal for a light yet satisfying meal.

Ingredients (Serves 4)

• 8 ounces linguine
• 3 cups coarsely shredded zucchini (about 1 pound)
• 3 tablespoons butter, divided
• 1 tablespoon olive oil
• 2 teaspoons all-purpose flour
• 1 clove garlic, minced
• 1/4 cup dry white wine or chicken broth
• 2 teaspoons lemon zest, divided
• 2 teaspoons lemon juice
• 1 cup heavy cream
• 1/3 cup freshly grated Parmesan cheese, plus more for garnish
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Directions

1. Start by gathering all your ingredients.
2. Bring a large pot of lightly salted water to a boil. Cook the linguine for about 11 minutes, or until tender yet firm to the bite. Drain the pasta, but reserve 1/2 cup of the pasta water for later.
3. Meanwhile, place the shredded zucchini onto a clean kitchen towel and gently squeeze out as much liquid as possible. This will prevent the zucchini from becoming too watery in the dish.
4. Heat 1 tablespoon of butter and the olive oil in a large skillet over medium heat. Add the zucchini and cook, stirring occasionally, for about 15 minutes, until the zucchini begins to brown. Once cooked, transfer the zucchini to a bowl and set aside.
5. Wipe the skillet clean with a paper towel. Add the remaining 2 tablespoons of butter to the skillet and melt over medium-high heat. Add the minced garlic and cook for about 30 seconds, or until fragrant.
6. Sprinkle the flour into the skillet and cook, stirring constantly, for 1 minute to make a roux.
7. Whisk in the white wine (or chicken broth), 1 teaspoon of lemon zest, and lemon juice. Let the mixture cook for 1 minute, whisking constantly.
8. Slowly pour in the cream and continue to whisk. Let the sauce simmer for 2-3 minutes, until it thickens and becomes bubbly.
9. Remove the skillet from the heat and stir in the grated Parmesan cheese. Season the sauce with salt and pepper to taste.
10. Add the drained linguine and cooked zucchini to the skillet. Toss everything together until the pasta and zucchini are well coated in the sauce. If necessary, add some of the reserved pasta water to reach your desired sauce consistency.
11. Heat the mixture through, then sprinkle with additional Parmesan cheese and the remaining teaspoon of lemon zest. Serve immediately and enjoy!

Nutrition Facts (per serving)

Calories	475
Total Fat	37g (47% DV)
Saturated Fat	21g (106% DV)
Cholesterol	97mg (32% DV)
Sodium	372mg (16% DV)
Total Carbohydrate	27g (10% DV)
Dietary Fiber	3g (10% DV)
Total Sugars	5g
Protein	9g (19% DV)
Vitamin C	23mg (25% DV)
Calcium	150mg (12% DV)
Iron	2mg (9% DV)
Potassium	536mg (11% DV)

* Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Origins of Creamy Lemon Zucchini Pasta

Creamy Lemon Zucchini Pasta is a relatively modern twist on traditional Italian pasta dishes, combining the classic comfort of creamy sauces with the fresh, light flavors of summer vegetables. While zucchini has been a staple in Italian cooking for centuries, the addition of lemon zest and juice to create a bright, tangy contrast with the richness of cream is a more contemporary innovation. This dish likely emerged in the late 20th century as Italian-American home cooks sought lighter, fresher pasta options that still retained indulgent flavors.

Regional Variations and Influences

In Italy, zucchini is used widely across regions, particularly in Tuscany and Campania, where it often appears in sauted or roasted form alongside pasta. The creamy lemon version is most popular in Northern Italy, where cream-based sauces are more common than in the south, which favors olive oil and tomato-based sauces. Some regional adaptations include adding fresh herbs like basil or parsley, or substituting pecorino Romano for Parmesan, creating subtle flavor distinctions.

Differences from Similar Dishes

While it resembles a classic Fettuccine Alfredo, Creamy Lemon Zucchini Pasta differs significantly in flavor and composition. Unlike Alfredo, which relies solely on butter, cream, and cheese, this dish incorporates lemon for acidity and shredded zucchini for texture and freshness. Compared to other vegetable pastas, the creamy lemon sauce provides a richer mouthfeel, while the zucchini adds a subtle vegetal sweetness that balances the tang of lemon, making it both light and indulgent at the same time.

Typical Serving Settings

This dish is versatile in presentation. In Italian homes, it is often served as a primo piatto (first course) during summer meals, accompanied by a crisp white wine like Pinot Grigio. In contemporary restaurants, it appears on menus as a light main course, sometimes paired with seafood such as shrimp or scallops. Its bright appearance and delicate flavor make it a popular choice for dinner parties, brunches, or seasonal gatherings.

Interesting Facts

• Zucchini, originally cultivated in Mesoamerica, became widespread in Italy in the 19th century and was quickly incorporated into pasta dishes.
• The combination of lemon and cream is unusual in traditional Italian cooking, highlighting the innovative spirit of modern Italian-American cuisine.
• The dish is highly adaptable: spiralized zucchini can replace pasta for a lower-carb version, or extra lemon zest can intensify its refreshing taste.
• Despite its creamy sauce, the inclusion of zucchini reduces overall heaviness, making it a summer-friendly comfort dish.

FAQ about Creamy Lemon Zucchini Pasta Recipe

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