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Creamy Garlic Lemon Zucchini Pasta Recipe

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★★★★★

4.8 from 95 reviews

This Creamy Garlic Lemon Zucchini Pasta is a delicious and light dish perfect for a quick weeknight dinner. Featuring tender zucchini sautéed in olive oil with garlic and a hint of red pepper flakes, it’s tossed with cavatappi pasta in a luscious cream cheese and Parmesan sauce brightened by fresh lemon zest and juice. The combination of creamy, tangy, and savory flavors makes this pasta comforting yet refreshing, ideal for summer or whenever you crave a vegetable-forward meal.

Ingredients

Scale

Pasta

  • 1 box (16 ounces) cavatappi pasta

Vegetables and Seasoning

  • 2 pounds zucchini (about 3 large or 4 medium, grated on the large holes of a box grater)
  • 1 teaspoon kosher salt, plus more to taste
  • ½ teaspoon freshly ground black pepper, plus more to taste
  • 1 tablespoon garlic, minced
  • ¼ teaspoon crushed red pepper flakes (optional, for heat)

Sauce

  • ¼ cup olive oil, plus more for serving
  • 6 ounces cream cheese, softened and cubed
  • ¾ cup (75 g) Parmesan cheese, freshly grated, plus more for serving
  • 1 tablespoon lemon zest (from about 1 large lemon)
  • 3 tablespoons lemon juice (from about 1 large lemon)

Instructions

  1. Boil pasta: Bring a large pot of salted water to a boil. Cook the cavatappi pasta until al dente according to package instructions. Reserve 2 cups of the pasta water before draining the rest. Set the cooked pasta aside.
  2. Cook zucchini: While the pasta cooks, heat ¼ cup olive oil in a large Dutch oven or deep skillet over medium heat. Add the grated zucchini, 1 teaspoon kosher salt, and ½ teaspoon black pepper. Cook, stirring occasionally, for 12 to 15 minutes until the zucchini releases its liquid, the liquid evaporates, and the zucchini becomes soft and slightly concentrated, beginning to stick lightly to the bottom of the pan.
  3. Add garlic and red pepper flakes: Stir in the minced garlic and crushed red pepper flakes (if using) and cook for 1 minute until fragrant.
  4. Make creamy sauce: Reduce the heat to low and add the softened cream cheese along with ½ cup of the reserved pasta water. Stir continuously until the cream cheese melts completely and forms a smooth, creamy sauce.
  5. Toss pasta with sauce: Add the cooked pasta, freshly grated Parmesan cheese, lemon zest, and lemon juice to the skillet. Toss everything until well combined, adding more reserved pasta water a little at a time until the sauce reaches the desired consistency and evenly coats the noodles.
  6. Adjust seasoning and serve: Taste and adjust seasoning with additional salt, black pepper, or lemon juice if needed. Serve the pasta immediately, topped with extra Parmesan cheese, freshly ground black pepper, and a drizzle of olive oil.

Notes

  • For best texture, grate zucchini on the large holes of a box grater and cook it until most of its moisture evaporates.
  • Reserve pasta water carefully; its starch helps create a silky sauce.
  • Red pepper flakes are optional but add a nice subtle heat to balance the creaminess.
  • You can substitute the cavatappi pasta with any short pasta like penne or rotini.
  • If the sauce is too thick, add more reserved pasta water gradually to loosen it up.
  • Serve immediately as the sauce thickens upon standing.

Keywords: creamy garlic lemon zucchini pasta, zucchini pasta, lemon pasta, vegetarian pasta, easy pasta recipe, creamy zucchini sauce

Find it online: https://lucabites.com/creamy-garlic-lemon-zucchini-pasta-recipe/