Best 2 Lemony Pasta With Zucchini And Fresh Herbs Recipes

Indulge in a symphony of flavors with our delectable Lemony Pasta with Zucchini and Fresh Herbs. This refreshing dish combines the vibrant zest of lemon, the tender sweetness of zucchini, and the aromatic embrace of fresh herbs to create a culinary masterpiece.

Embark on a culinary journey with our tantalizing recipes, each offering a unique twist on this classic dish. Dive into the simplicity of our classic Lemony Pasta with Zucchini, where the harmonious blend of lemon, garlic, and herbs dances on your palate. Elevate your taste buds with our sophisticated Lemony Pasta with Zucchini and Shrimp, where succulent shrimp adds a delightful briny touch.

For a vegetarian delight, explore our Lemony Pasta with Zucchini and Roasted Vegetables, where an array of roasted vegetables brings a burst of colors and flavors to the table. Experience the rustic charm of our Lemony Pasta with Zucchini and Pancetta, where crispy pancetta adds a smoky and savory dimension. And for a creamy indulgence, immerse yourself in our Lemony Pasta with Zucchini and Goat Cheese, where creamy goat cheese brings a luscious richness to the dish.

No matter your preference, our curated collection of Lemony Pasta with Zucchini and Fresh Herbs recipes guarantees an unforgettable culinary experience. Embark on this culinary adventure and discover the perfect recipe to tantalize your taste buds and leave you craving for more.

Here are our top 2 tried and tested recipes!

LEMONY SPAGHETTI AND ZUCCHINI

Lemony Spaghetti and Zucchini image

Spaghetti feels light and fresh when tossed with noodle-thin zucchini and lemon.

Provided by Food Network Kitchen

Time 35m

Yield 4

Number Of Ingredients 7

Ingredients

Kosher salt
1 pound spaghetti
4 tablespoons unsalted butter
1 large zucchini, cut into long, thin "noodles"
1 tablespoon grated lemon zest, plus 3 tablespoons fresh lemon juice and lemon wedges, for serving
1 teaspoon crushed red pepper flakes, plus more, for serving
1 cup grated Parmesan, plus more, for serving

Steps:

Bring a large pot of salted water to a boil.
Cook the spaghetti according to the package directions; drain, reserving 1 cup cooking water.
Melt the butter in a large skillet over medium-high heat. Add the zucchini noodles, lemon zest, red pepper flakes and 1 teaspoon salt. Cook, tossing gently with tongs, until crisp-tender, about 2 minutes. Add the pasta and reserved cooking water and toss to combine. Stir in the lemon juice and Parmesan. Season with salt.
Transfer the spaghetti to a serving bowl. Top with more Parmesan and red pepper flakes and serve with lemon wedges.

PASTA WITH ZUCCHINI, FETA AND FRIED LEMON

Pasta With Zucchini, Feta and Fried Lemon image

This is a less saucy, more pasta-salad-like pasta, which is to say it's best served at room temperature after being carted to an outdoor location and eaten directly from the container. The zucchini mixture should be deeply flavorful and concentrated, rather than loose or watery. If you're looking for something saucier, add more olive oil (not pasta water) as needed to coat each piece of pasta before serving.

Provided by Alison Roman

Categories dinner, lunch, weekday, pastas, main course

Time 35m

Yield 4 servings

Number Of Ingredients 12

Ingredients

8 ounces pasta, such as spaghetti or bucatini
Kosher salt
1/4 cup olive oil, plus more for drizzling
1/2 cup walnut pieces (optional)
2 large shallots, 1 medium onion or 1 large leek (white and light green parts), thinly sliced
1 lemon, thinly sliced, seeds removed
Freshly ground black pepper
2 tablespoons capers
1 1/4 pounds zucchini (about 2 medium), thinly sliced
2 ounces feta, crumbled (about 3/4 cup)
1 cup parsley or dill leaves, or a mix, coarsely chopped
2 tablespoons fresh oregano leaves

Steps:

Cook pasta in a large pot of salted boiling water until al dente. Drain and rinse pasta with cool water to stop cooking and toss with a drizzle of olive oil to prevent sticking; set aside.
Heat 1/4 cup olive oil in a large skillet over medium-high heat. Add walnuts, if using, and toss to coat. Cook, stirring occasionally, until walnuts are toasted and golden brown, 3 to 4 minutes. Using a slotted spoon or strainer, transfer the walnuts to a small bowl (leaving the oil behind) and season with salt; set aside.
Add shallots and lemon to the oil and season with salt and pepper. Cook, stirring occasionally, until both the shallots and lemons are totally softened and have begun to caramelize, 5 to 8 minutes. Add capers and stir to coat in the oil, letting them sizzle a minute or two.
Add zucchini and season with salt and pepper. (Do not be alarmed at the amount of zucchini in the skillet; it will cook down by about half.) Cook, stirring occasionally, until much of the water has evaporated from the zucchini and it has totally softened, become translucent and is beginning to brown at the edges, 10 to 15 minutes. (This mixture should be very flavorful and lightly saucy.)
Remove pan from heat and add pasta, tossing to coat. (If your skillet is very full, you can always transfer everything to a large bowl and toss to coat there.) Season with salt and pepper.
Transfer pasta to a large serving bowl and top with toasted walnuts, feta and herbs, finishing with a drizzle of olive oil.

Tips:

Use fresh ingredients: Fresh zucchini, herbs, and lemon zest will give your pasta the best flavor.
Cook the zucchini properly: Zucchini should be cooked until it is tender but still has a slight crunch. Overcooking will make it mushy.
Don't overcrowd the pan: When cooking the zucchini, don't overcrowd the pan. This will prevent it from cooking evenly.
Use a good quality olive oil: A good quality olive oil will add flavor and richness to your pasta.
Season to taste: Be sure to season your pasta to taste with salt and pepper.

Conclusion:

This lemony pasta with zucchini and fresh herbs is a delicious and easy-to-make meal that is perfect for a weeknight dinner. It is packed with flavor and is sure to please everyone at the table. Serve it with a side salad and some crusty bread for a complete meal.