Ingredient Pasta and Noodle Pasta by Shape Spaghetti Lemon Zucchini Pasta 5.0 (2) 2 Reviews This lemon zucchini pasta only takes 25 minutes to make, making it ideal for busy summer evenings. Fresh zucchini blends perfectly with the lemony sauce. If you have summer squash on hand, you can use that instead. You can also experiment with topping the pasta with different fresh herbs like basil or parsley to add variety. By Amanda Stanfield Amanda Stanfield Amanda Stanfield is a Test Kitchen assistant at EatingWell. She completed her undergraduate degree in journalism and strategic communications at Hampton University. After graduation, Amanda worked in the nonprofit sector as a marketing associate for a global nonprofit organization. In 2018, she pivoted into the food industry and began training in fine-dining restaurants around Atlanta. Later she gained her culinary degree from Johnson & Wales University and went on to work in a variety of kitchens from boutique restaurants to conference hotels.As a true foodie, Amanda seeks out nutritious and unique flavors to inspire others to eat happily and healthfully. When she's not cooking up delicious recipes, you can find her lap swimming in the pool or watching a good sci-fi movie. EatingWell's Editorial Guidelines Published on August 16, 2024 Reviewed by Dietitian Emily Lachtrupp, M.S., RD Reviewed by Dietitian Emily Lachtrupp, M.S., RD Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston. EatingWell's Editorial Guidelines Save Rate PRINT Share Close Credit: Photographer: Robby Lozano, Food Stylist: Jennifer Wendorf, Prop Styling: Lindsey Lower Active Time: 25 mins Total Time: 25 mins Servings: 4 Nutrition Profile: No Added Sugar Gut Healthy Mediterranean Diet Sesame-Free Nut-Free Soy-Free High-Fiber Vegetarian High-Protein Egg-Free Jump to Nutrition Facts Jump to recipe If you’re looking for a pasta dish that works as well for busy weeknights as it does on the weekend, this Lemon Zucchini Pasta is sure to be your new favorite. Fiber-filled whole-wheat spaghetti is enrobed in a light, creamy pan sauce and brightened up with just a touch of lemon zest and a quick hit of heat from the crushed red pepper. The sweet, grassy zucchini is perfectly fork-tender and is complemented by a surprisingly fresh undertone from the mint. Keep reading for expert tips, including ingredient substitutions. Tips from the EatingWell Test Kitchen These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too! We thicken the sauce by using reserved pasta water, which contains the starch from the pasta.If you don’t have Italian seasoning, add ¼ teaspoon each dried oregano, basil, rosemary and thyme.Substitute Parmesan cheese with other hard cheeses like pecorino. Serve Lemon Zucchini Pasta with crusty whole-wheat bread, with balsamic vinegar and oil on the side for dipping. Nutrition Notes Zucchini is a low-carb veggie that is packed with gut-friendly fiber, inflammation-busting antioxidants, immune-supporting vitamin C and heart-healthy potassium. The antioxidants in zucchini also support eye and skin health. Made from whole grains, whole-wheat spaghetti is a good source of fiber, which will fill you up and help stabilize blood sugar. Because it’s made from the entire wheat kernel, it also contains antioxidants and nutrients that refined grains have been stripped of. With that said, regular pasta is fortified with vitamins and minerals and also offers a bit of fiber, though not as much as whole-wheat pasta. If you can’t get past the slightly heartier taste of the whole-wheat spaghetti, feel free to swap it out for regular or use half of each. Full of vitamin C for a strong immune system and glowing skin, lemons are also high in inflammation-calming antioxidants. There is even evidence that suggests that the citric acid in lemons may help prevent kidney stones. Photographer: Robby Lozano, Food Stylist: Jennifer Wendorf, Prop Styling: Lindsey Lower Cook Mode (Keep screen awake) Ingredients 8 ounces whole-wheat spaghetti 2 tablespoons extra-virgin olive oil 1 cup chopped shallots 1½ pounds zucchini, cut diagonally into 1-inch half-moons 1 tablespoon finely chopped garlic 2 teaspoons lemon zest, plus more zest for garnish and lemon wedges for serving 1 teaspoon Italian seasoning ½ teaspoon salt ¼ teaspoon ground pepper ¼ teaspoon crushed red pepper ¼ cup heavy cream ¼ cup grated Parmesan cheese, plus more for garnish 1 tablespoon chopped fresh mint, plus more for garnish Directions Cook 8 ounces spaghetti in a large pot of boiling water according to package directions for al dente, about 7 minutes. Reserve 1½ cups of the cooking water; drain the pasta and set aside. Heat 2 tablespoons oil in a large skillet over medium heat. Add shallots; cook, stirring constantly, until softened, about 2 minutes. Add zucchini, 1 tablespoon chopped garlic, 2 teaspoons lemon zest, 1 teaspoon Italian seasoning, ½ teaspoon salt and ¼ teaspoon each pepper and crushed red pepper; cook, stirring occasionally, until the zucchini is bright green and tender, about 3 minutes. Photographer: Robby Lozano, Food Stylist: Jennifer Wendorf, Prop Styling: Lindsey Lower Add ¼ cup cream, ¼ cup Parmesan, the pasta, 1 tablespoon mint and ¼ cup of the cooking water to the pan; toss gently using tongs until evenly coated and the sauce is slightly thickened, 2 to 4 minutes. (Add additional cooking water, ¼ cup at a time, as needed to reach a creamy consistency.) Photographer: Robby Lozano, Food Stylist: Jennifer Wendorf, Prop Styling: Lindsey Lower Divide the pasta among 4 shallow bowls. If desired, squeeze a small lemon wedge over each bowl and garnish with Parmesan, mint and/or lemon zest. Photographer: Robby Lozano, Food Stylist: Jennifer Wendorf, Prop Styling: Lindsey Lower Frequently Asked Questions Can I make this recipe ahead? Yes, and it couldn’t be easier. You can prepare Lemon Zucchini Pasta through Step 3 a couple of days before serving it. Portion it into 4 microwave-safe bowls, cover and refrigerate. When ready to serve, heat them to the desired temperature in the microwave and add the flavorful garnishes mentioned in Step 4. Is this recipe vegetarian? This recipe is vegetarian; however, Parmesan cheese is typically made with rennet, an animal-based enzyme used in the cheesemaking process. If you avoid cheese made with rennet, there are vegetarian options on the market made with vegetable-based enzymes. Find it in the dairy section of the grocery store. EatingWell.com, August 2024 Save Rate Print Nutrition Facts (per serving) 439 Calories 16g Fat 64g Carbs 16g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Serving Size 1½ cups Calories 439 % Daily Value * Total Carbohydrate 64g 23% Dietary Fiber 10g 35% Total Sugars 7g Added Sugars 0g 0% Protein 16g 32% Total Fat 16g 20% Saturated Fat 6g 28% Cholesterol 22mg 7% Vitamin A 178µg Vitamin C 27mg 31% Vitamin D 0µg Vitamin E 2mg 13% Folate 139µg Vitamin K 15µg Sodium 396mg 17% Calcium 138mg 11% Iron 4mg 22% Magnesium 118mg 28% Potassium 844mg 18% Zinc 3mg 25% Vitamin B12 0µg Omega 3 0g Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Additional reporting by Carrie Myers, M.S. Carrie Myers, M.S. Carrie Myers is a portfolio entrepreneur with more than 30 years of experience in the health and wellness space. As a writer and editor, Carrie has worked for both consumer and trade print and online publications. She's been quoted in several articles as a health and fitness expert. Carrie is also a certified life and wellness coach and exercise physiologist, and the founder of CarrieMichele Co., a lifestyle company that helps women create lives they love where they can be authentic. EatingWell's Editorial Guidelines and Linda Frahm Linda Frahm Linda Frahm has been a copy editor and fact checker working with food and nutrition content for the past 30-plus years for consumer print and online publications. EatingWell's Editorial Guidelines