Will the breadcrumbs stay crunchy?

Yes! Store them in a separate container and add them right before serving. If they soften, pop them back in a dry skillet for a minute to crisp up.

Can I make this ahead or pack it for lunch?

Yes, though it is best served immediately, you can prep it ahead. Keep the breadcrumbs separate until you're ready to eat. Reheat the pasta with a splash of water, then add fresh basil and the breadcrumbs right before serving.

Can I make this a creamy zucchini pasta?

Yes! Add a spoonful of ricotta or a little heavy cream when stirring in the butter and parmesan.

Can I make this dairy-free?

I haven’t tested it without dairy, but you could try a plant-based butter and dairy-free parmesan if you have a favorite brand you trust. Just know the texture and flavor may be a little different.

Can I make this gluten-free?

Definitely! Simply swap the mafaldine with your favorite gluten-free pasta.

Lemon Zucchini Pasta

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Author: Nicole | Fresh Apron
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 2-3 servings 1x
Category: Main Dishes
Method: Boil
Cuisine: American / Italian

Description

Lemon Zucchini Pasta is light, fresh, and ready in under 30 minutes. Tossed with a lemony parmesan sauce and topped with garlicky breadcrumbs.

Ingredients

Scale

Garlicky Breadcrumbs

2 teaspoons extra virgin olive oil
½ cup panko breadcrumbs
⅛ teaspoon garlic powder
sea salt, to taste

Zucchini Pasta

8 ounces mafaldine pasta (or fettuccine or spaghetti)
1 teaspoon extra virgin olive oil
1 clove garlic, minced
2 small zucchini, sliced into half-moons
2 tablespoons fresh lemon juice
1 teaspoon lemon zest (plus more for serving)
1/3 cup freshly grated parmesan cheese
2 tablespoons unsalted butter
fresh basil and more parmesan cheese, for serving

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Instructions

Heat the olive oil in a large skillet over medium-low heat. Add the panko and garlic powder. Toast until golden, stirring often. Season with sea salt to taste. Transfer to a bowl and set aside, you’ll reuse the pan for the zucchini.
Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Before draining, reserve about ½ cup of pasta water.
While the pasta cooks, heat the remaining olive oil in the large skillet over medium-low heat. Add the garlic and cook for 30 seconds or until fragrant. Add the zucchini slices and cook until softened, about 3-4 minutes. Remove from heat.
Add the cooked pasta, lemon juice, lemon zest, butter, and parmesan to the pan with the zucchini. Slowly pour in the reserved pasta water, starting with ¼ cup, and toss constantly until the cheese melts and the sauce is smooth. Add more water as needed until it reaches your desired consistency.
Serve topped with the toasted breadcrumbs, more parmesan cheese, lemon zest, and fresh basil. (if desired)