This Zucchini Lemon Pasta is part of the Summer Savory Series and makes a perfect warm-weather dinner when you want something light yet comforting. It’s quick to prepare, feels a little special without fuss, and is an excellent way to use up extra summer zucchini.
Serve this lemon zucchini pasta on its own or pair it with grilled chicken, shrimp, or salmon for extra protein. It also plays well alongside simple sides or a crisp salad.
Table Talk with Tawnie
I first created this zucchini lemon pasta one summer to use up an abundance of zucchini. A few lemons, a box of pasta, and a handful of pantry staples came together to make a bright, comforting dish. It quickly became a seasonal go-to: great for patio dinners, easy lunches, and simple weeknight meals when tossed with grilled chicken or shrimp.
Ingredient Notes
(For the full recipe, see the recipe card below)
- Zucchini: About 2 lb (roughly 4 medium zucchini). Shred with the larger holes of a box grater and squeeze out as much moisture as possible before cooking.
- Pancetta: Adds savory richness. Swap for crispy bacon or omit for a vegetarian version.
- Pasta: Any long pasta works — mafaldine, spaghetti, linguine, or fettuccine.
- Heavy cream: Helps create a silky sauce. Using milk will yield a thinner sauce.
- Cheese: Freshly grated Pecorino Romano or Parmesan gives the best flavor and texture.
Step-by-Step Directions
(For the full recipe, see the recipe card below)
Shred the zucchini
Grate zucchini with the larger holes of a box grater. Press or squeeze out as much liquid as you can and set aside.
Caramelize the zucchini
Melt butter in a large skillet, cook diced pancetta and minced shallot until softened, then add garlic, salt, pepper, chili flakes, and lemon zest. Stir in the shredded zucchini with a generous pinch of salt, cover, and cook about 20 minutes until the zucchini becomes thick and jammy.
Cook the pasta
Cook pasta in a large pot of well-salted water according to package directions. Reserve about 1 to 1½ cups of starchy pasta water before draining.
Finish the sauce
To the jammy zucchini add lemon juice, a start of starchy pasta water (about ½ cup), heavy cream, and grated cheese. Stir, then add the cooked pasta and toss. Add more reserved pasta water, a ladle at a time, until you reach a saucy consistency.
Serve and enjoy
Stir in fresh basil, taste and adjust seasoning, then garnish with extra Parmesan, lemon zest, chili flakes, and basil leaves. Serve immediately.
Expert Tips
- Shredding: No need to peel the zucchini; grate it on the larger side of a box grater for the best texture.
- Removing moisture: Use a nut milk bag, clean kitchen towel, or cheesecloth to squeeze out liquid. Sprinkling salt and letting it sit 5–10 minutes helps draw out more water.
- Pasta doneness: Cook pasta al dente (about one minute less than package directions) so it won’t get mushy once combined with the sauce.
- Pasta water: Add pasta water gradually — start with ½ cup, then a ladle at a time — to achieve the right sauce texture.
- Protein additions: Toss in sliced grilled chicken, shrimp, or salmon for a heartier meal.
- If too thin: Remove from heat and let sit a few minutes to thicken, or stir in more cheese to absorb excess liquid.
Variations & Substitutions
- Gluten-free: Use your preferred gluten-free pasta.
- Alternate pastas: Whole wheat, chickpea, or protein pastas all work well.
- Yellow squash: Swap in yellow summer squash if that’s what you have.
- Dairy-free: Substitute dairy-free cream, plant-based butter, and a dairy-free cheese alternative.
Summer Savory Series
Looking for more fresh, flavorful recipes for warm weather? This series focuses on light, no-fuss dishes perfect for patios, picnics, and casual dinners.
Storage & Freezing
- Store: Refrigerate in an airtight container for 3–4 days. The zucchini may release a little moisture; stir before reheating.
- Reheat: Gently reheat in a skillet over medium-low heat, or microwave in 30-second bursts, stirring between intervals.
- Freezing: Not recommended — zucchini’s high water content can make the texture mushy and sauces may separate when thawed.
FAQs
Can I use a different pasta?
Yes — spaghetti, linguine, fettuccine, penne, or rotini all work. Use whatever you prefer or have on hand, including whole wheat, chickpea, or gluten-free options.
Do I need to peel the zucchini?
No. Rinse and trim the ends, then shred with the skin on.
Why did my pasta turn out watery?
Common causes:
- Not enough moisture removed from the shredded zucchini — squeeze thoroughly with a cloth, cheesecloth, or nut milk bag.
- Pasta not drained well before combining.
- Adding too much reserved pasta water — add it gradually until you reach the desired consistency.
Before You Begin! If you make this, please leave a review and rating to let us know how it turned out — feedback helps keep recipes coming.
Zucchini Lemon Pasta
Ingredients
- ~2 lb. fresh zucchini (about 4 zucchini), shredded and squeezed dry
- 2 Tbsp. unsalted butter
- 4 oz. pancetta, diced (or bacon; omit for vegetarian)
- 1 small shallot, finely minced
- Salt, black pepper, and chili flakes, to taste
- 1 lemon, zested and juiced
- 2–3 cloves garlic, minced
- 12 oz. pasta (mafaldine or other long pasta)
- ~1 – 1½ cups reserved starchy pasta water
- ½ cup heavy cream
- ½ – 1 cup Pecorino Romano or Parmesan, freshly grated
- ¼ cup fresh basil, chopped
- Garnish: extra basil, Parmesan, lemon zest, chili flakes, black pepper
Last step! If you make this, please leave a review and rating — it helps support the site.
Instructions
- Shred zucchini: Grate zucchini on the larger holes of a box grater, then squeeze out excess water and set aside.
- Sauté: Melt butter in a large skillet over medium heat. Add pancetta and shallot and cook 3–5 minutes until softened.
- Season: Add garlic, salt, pepper, chili flakes, and lemon zest; stir to combine.
- Caramelize zucchini: Add the drained zucchini and a big pinch of salt. Stir, cover, and cook about 20 minutes, stirring occasionally, until thick and jammy.
- Cook pasta: Cook pasta in salted water per package directions, reserving about 1–1½ cups starchy pasta water before draining.
- Make it creamy: To the jammy zucchini add lemon juice, ½ cup reserved pasta water to start, heavy cream, and ½ cup cheese. Stir to combine.
- Add pasta: Toss in the cooked pasta, adding more reserved pasta water a ladle at a time until the sauce reaches a saucy consistency.
- Taste and finish: Stir in chopped basil, adjust seasoning, and add extra cheese or pasta water as needed.
- Garnish and serve: Plate immediately with basil, Parmesan, lemon zest, and chili flakes if desired.
Notes
- Store: Refrigerate in an airtight container for 3–4 days; stir before reheating.
- Reheat: Warm gently in a skillet over medium-low heat or microwave in short bursts, stirring between intervals.
- Freezing: Not recommended due to zucchini’s high water content and possible sauce separation.
Nutrition Information
📸 Photography by Creating Kaitlin