Creamy Lemon Zucchini Pasta
- Replies 0
Bright, creamy, and surprisingly simple—this Creamy Lemon Zucchini Pasta is a refreshing twist on weeknight comfort. With ribbons of zucchini and a light lemony sauce, it strikes just the right balance between richness and freshness. 
Ingredients:
Image source: Allrecipes
Ingredients:
- 1 (16 ounce) package spaghetti
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 cloves garlic, minced
- 2 small zucchini, julienned or spiralized
- 1 lemon, zested and juiced
- 1 (8 ounce) container sour cream
- Salt and ground black pepper to taste
- ¼ cup freshly grated Parmesan cheese, plus extra for serving
- 2 tablespoons chopped fresh parsley (optional)
- Bring a large pot of salted water to a boil and cook spaghetti until al dente; drain and set aside.
- In a large skillet, heat olive oil and butter over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
- Stir in the zucchini and cook until just tender, 3 to 4 minutes.
- Add lemon zest and juice, then stir in the sour cream until the sauce is smooth.
- Season with salt and pepper to taste.
- Toss the cooked pasta into the sauce until well coated.
- Stir in Parmesan cheese and sprinkle with parsley if using.
- Serve immediately with extra cheese on top if desired.
