Zucchini Lemon Pasta

This Zucchini Lemon Pasta is light, bright, and bursting with fresh summer flavor. It’s the kind of dish that feels both comforting and refreshing... perfect for warm-weather dinners or anytime you want something simple yet satisfying.

Course Main Course

Cuisine Italian

Keyword zucchini lemon pasta

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Calories 493kcal

Author Tawnie Graham of Kroll's Korner

Ingredients

~2 lb. fresh zucchini (about 4 zucchini), shredded on box grater (larger holes), no need to peel, and squeeze excess water out
2 Tbsp. unsalted butter
4 oz. pancetta diced into cubes (I used Boar’s Head)
1 small shallot finely minced
salt, pepper, and chili flakes to taste
1 lemon zested and juiced
2-3 cloves garlic minced
12 oz. Mafaldine pasta or any other long pasta shape of choice
~1 - 1 ½ cups starchy reserved pasta water
½ cup heavy cream
½ - 1 cup Pecorino Romano or parmesan cheese freshly grated (I use the microplane to get fine shreds)
¼ cup fresh basil chopped
Garnish: fresh basil leaves, parmesan shreds, chili flakes, lemon zest, black pepper, etc.

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Instructions

Shred zucchini: Using the larger holes on a box grater, grate the zucchini. Ring out as much of the excess water as you can. Set aside for a moment.
~2 lb. fresh zucchini
Saute: Melt the butter in a large pan or skillet over medium heat. Add the diced pancetta and shallots and cook, stirring, for ~3-5 minutes, careful not to let the shallots burn.
2 Tbsp. unsalted butter, 4 oz. pancetta, 1 small shallot
Seasonings: Add in the garlic, salt, black pepper, chili flakes, and lemon zest. Stir to combine.
2-3 cloves garlic, salt, pepper, and chili flakes
Caramelize zucchini: Add the zucchini and another big pinch of salt. Stir. Cover and cook the zucchini for about ~20 minutes. We want the zucchini to caramelize; it should become thick and jammy. Be sure to stir occasionally so nothing sticks or burns.
Cook pasta: Cook the pasta in a large pot of salted water according to package directions, and be sure to reserve ~ 1 ½ cups of starchy pasta water before draining.
12 oz. Mafaldine pasta
Make it creamy: To the jammy zucchini, add in the lemon juice, ½ cup of the starchy pasta water to start, heavy cream, and ½ cup cheese. Stir to combine.
1 lemon, ~1 - 1 ½ cups starchy reserved pasta water, ½ cup heavy cream, ½ - 1 cup Pecorino Romano or parmesan cheese
Add the cooked pasta: Stir in the cooked pasta and toss to combine in the creamy zucchini sauce. Add another ladle of starchy pasta water at a time until a nice saucey consistency is reached.
Taste and adjust: Stir in the fresh basil, then add more salt, pepper, chili flakes, parmesan cheese, pasta water, etc.
¼ cup fresh basil
Garnish: Garnish and serve immediately. YUM!! So good.
Garnish: fresh basil leaves, parmesan shreds, chili flakes, lemon zest, black pepper, etc.

Notes

Store: Store zucchini lemon pasta in an airtight container in the fridge for 3–4 days. The zucchini may release a little bit of extra moisture, so just make sure to give everything a good stir before reheating.

Reheating: Gently reheat in a skillet over medium-low heat. You can also reheat it in the microwave in 30-second bursts, stirring in between.

Freezing: I do not recommend freezing this pasta recipe. The zucchini has a high water content and tends to become mushy when frozen and thawed, and the lemon-based sauce can separate.

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