This lemon zucchini pasta is the perfect summer comfort dish. Creamy bucatini tossed with caramelized zucchini, bright lemon zest, garlic and plenty of Parmesan makes for an incredibly satisfying meal. Finish with a handful of basil and serve immediately.
We’ve got an easy, flavorful dinner on the menu tonight.
This creamy lemon zucchini bucatini is simple to make and full of fresh summer flavor. It’s filling without being heavy, studded with garden zucchini and herbs, and finished with lots of shaved Parmesan for a lovely salty, nutty finish.
Meals like this—meatless pasta with vegetables, citrus and herbs—are my favorites. They work as a main or a side and please a crowd. I like to serve it with a bright seasonal salad; for protein, grilled chicken or shrimp tossed into a bowl makes the kids happy and turns it into a complete meal.
I adore zucchini when it’s cooked down and caramelized—it takes on an almost sweet, concentrated flavor similar to caramelized onions. Even though the squash reduces a lot while cooking, the flavor payoff is worth the time.
How we make it
Start by grating 3 to 4 cups of zucchini, then squeeze out as much liquid as possible. This step helps the zucchini caramelize instead of steaming.
Heat butter and olive oil in a large skillet or Dutch oven, add the zucchini with a good pinch of salt and pepper, and cook over medium heat, stirring occasionally, until the zucchini breaks down and caramelizes—about 20 to 25 minutes. Stir in minced garlic near the end so it becomes fragrant but not burnt.
While the zucchini cooks, bring a large pot of salted water to a boil and cook the bucatini. Reserve some of the starchy pasta water before draining—this will help create a silky sauce.
Transfer the hot pasta directly to the skillet with the zucchini. Add about 1 cup of the reserved pasta water and the heavy cream, then stir and toss quickly to combine. Stir in lemon zest and finely grated Parmesan to build flavor and help thicken the sauce. Add another 1/2 cup of starchy pasta water if needed to reach the desired consistency.
Finish with a generous amount of chopped fresh basil and chives, then taste and adjust salt, pepper, lemon zest or more Parmesan as desired. Top with shaved Parmesan and extra basil before serving.
The result is a bright, creamy pasta dotted with tender zucchini pieces. The texture and technique are reminiscent of carbonara—silky and emulsified—without eggs.
It’s beautiful on the plate and irresistible to eat.
Lemon Zucchini Bucatini
Creamy Lemon Zucchini Pasta
Ingredients
- 3 to 4 cups freshly grated zucchini, before squeezing
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- kosher salt and pepper
- 4 garlic cloves, minced
- 1 pound bucatini pasta
- ½ cup heavy cream
- 2 tablespoons freshly grated lemon zest
- ⅓ cup finely grated Parmesan cheese
- ½ cup chopped fresh basil, plus more for topping
- 3 tablespoons chopped fresh chives
- ⅓ cup shaved Parmesan cheese
Instructions
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Freshly grate the zucchini and place it in a large kitchen towel. Squeeze out as much liquid as possible.
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Heat the butter and olive oil in a large skillet or Dutch oven over medium heat. Add the zucchini with a generous pinch of salt and pepper, stirring to combine. Cook, stirring occasionally, until the zucchini melts down and caramelizes, about 20 to 25 minutes. Stir in the garlic and cook briefly.
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While the zucchini cooks, bring a pot of salted water to a boil and cook the bucatini. Reserve about 2 cups of starchy pasta water before draining.
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Transfer the pasta to the skillet with the zucchini—no need to fully drain. Add 1 cup of the reserved pasta water and the heavy cream. Stir and toss until the sauce is combined. Stir in the lemon zest and finely grated Parmesan.
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Add another ½ cup of starchy water if needed and stir to combine. Fold in the fresh basil and chives. Taste and adjust seasoning with more salt, pepper, lemon zest or Parmesan as desired.
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Top the pasta with shaved Parmesan and extra basil. Serve immediately.
Notes
Did you make this recipe?
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Extra Parmesan, please.