Best 5 Zucchini Lemon Pasta Recipes

PASTA WITH ZUCCHINI, FETA AND FRIED LEMON

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.

PASTA WITH ZUCCHINI AND LEMON CAPER SAUCE

Steps:

• Cut the zucchini lengthwise into quarters, then crosswise into 1 inch chunks.
• Heat 1 Tbsp olive oil in skillet and add the zucchini.
• Sauté, tossing once or twice, for 2 minutes.
• Add a couple pinches of oregano, grind in some black pepper (a light dusting), and sauté for 1 minute longer.
• Add some kosher salt and sauté 1 minute then remove zucchini to a plate.
• Add the rest of the olive oil and sauté the garlic for a minute, or until it turns toasty color.
• Deglaze with the juice of 1 lemon and reduce by ~1/2-2/3.
• Add the stock or broth, and reduce by 1/2-2/3 again.
• Off heat, Add butter pinch of oregano, a couple grinds of pepper, and capers.
• Return to heat, add the zucchini back in and cook for 1 minute.
• Add pasta just to reheat.
• Grind in some more pepper.
• Serves 2 for a light lunch.

LEMON-PIGNOLI ZUCCHINI PASTA

Steps:

• Cook and drain pasta as directed on package. Rinse with cold water to cool; drain.
• Meanwhile, in large bowl, gently toss zucchini, tomatoes, lemon peel and juice, oil, salt and pepper.
• Add pasta to zucchini mixture; toss until well mixed. Add feta cheese and basil; toss again. Sprinkle with pine nuts. Serve immediately or refrigerate tightly covered up to 24 hours.

ZUCCHINI LEMON PASTA

Steps:

• Heat oil and add garlic slices and saute for one minute. Add lemon zest and chili flakes and cook for one minute Add zucchini strips Cook for two minutes Add tomatoes and cook for one minute Add cooked linguine Add fresh basil and lemon juice and stir. Top with parmigiano

LEMON HERB CHICKEN WITH ZUCCHINI PASTA AND RICOTTA

Steps:

• Place chicken, garlic, lemon zest, chives, thyme, oregano, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/4 cup olive oil in a resealable plastic bag; toss to coat chicken and refrigerate for 3 hours or up to overnight.
• Heat a large skillet over medium heat; cook and stir chicken with marinade until chicken is no longer pink at the center and juices run clear, about 8 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from pan; set aside to keep warm.
• Drizzle about 1 teaspoon oil into the same skillet over medium-high heat; stir in zucchini and red pepper flakes and cook until zucchini is warm, about 3 minutes; season with salt and pepper. Stir ricotta cheese and basil into zucchini; cook until heated through, about 2 minutes.
• Return chicken to pan with zucchini mixture; stir to combine. Remove pan from heat, squeeze lemon juice over entire dish, and garnish with diced tomatoes.