Description
Indulge in the fresh flavors of summer with this Lemon Basil Zucchini Pasta Alfredo. A creamy and zesty sauce perfectly coats tender pasta, zucchini, and fragrant herbs, creating a delightful meal for any occasion.
Ingredients
Scale
Main Ingredients:
- 1 pound linguine or fettuccine
- 2 medium zucchini (thinly sliced or grated)
- 6 tablespoons salted butter
- 1/2 yellow onion (finely chopped)
- 2 cloves garlic (minced)
- pinch of red pepper flakes (optional)
Sauce:
- 1 cup heavy cream
- 1 1/2 cups freshly grated Parmesan cheese
- zest and juice of 1 lemon
- 1/2 cup fresh basil leaves (chopped)
- 2 tablespoons fresh thyme leaves (optional)
- kosher salt and freshly ground black pepper to taste
Instructions
- Cook Pasta: Boil salted water and cook pasta until al dente. Reserve 1/2 cup pasta water.
- Prepare Sauce: Melt butter, sauté onion, garlic, and red pepper flakes. Add zucchini, then cream. Simmer and stir in Parmesan until smooth. Add lemon zest, juice, herbs, salt, and pepper.
- Combine: Toss cooked pasta in sauce, adding reserved water until silky. Serve with extra basil and Parmesan.
Notes
- For extra brightness, add more lemon juice before serving.
- To lighten the sauce, use milk or half-and-half.
- Grilled chicken or shrimp are tasty additions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1/6 recipe
- Calories: 600
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 35 g
- Saturated Fat: 20 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 110 mg
