Lemon Basil Zucchini Pasta Alfredo
Lemon Basil Zucchini Pasta Alfredo is a creamy yet refreshing pasta dish made with tender pasta, sautéed zucchini, bright lemon, fresh basil, and a smooth Alfredo-style sauce. This easy 30-minute recipe delivers the comfort of classic Alfredo with a lighter, citrusy twist—perfect for weeknight dinners or summer meals.
Ingredients
- 12 ounces pasta fettuccine, penne, or spaghetti
- 2 medium zucchini sliced into thin half-moons
- 1 cup heavy cream
- 3 cloves garlic minced
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- ½ cup grated Parmesan cheese
- 2 tablespoons butter
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup fresh basil leaves chopped
- Optional Garnish
- Extra Parmesan cheese
- Fresh basil leaves
- Lemon zest
Instructions
- Bring a large pot of salted water to a boil.
- Cook the pasta according to package instructions until al dente.
- Before draining, reserve ½ cup of pasta water and set aside.
- In a large skillet, heat olive oil and butter over medium heat.
- Add the sliced zucchini and sauté for 4–5 minutes until slightly tender.
- Add the minced garlic and cook for 30 seconds until fragrant.
- Pour in the heavy cream and bring to a gentle simmer.
- Stir in:
- Parmesan cheese
- Lemon zest
- Lemon juice
- Mix until the sauce becomes smooth and creamy.
- Add the cooked pasta to the skillet and toss to coat evenly with the sauce.
- If the sauce becomes too thick, add a splash of the reserved pasta water.
- Remove from heat and stir in the fresh basil.
- Serve immediately and garnish with extra Parmesan, basil, and lemon zest.
Notes
- Avoid overcooking zucchini so it stays tender but slightly firm.
- Lemon juice should be added after the cream warms to keep the flavor fresh.
- Pasta water helps create a silky restaurant-style Alfredo sauce.
- For extra richness, add a spoonful of ricotta or mascarpone cheese.