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25 Minute Lemon Zucchini Pasta with Garlic Breadcrumbs

Lemon Zucchini Pasta with Crispy Garlic Breadcrumbs may be the best recipe to celebrate the summer harvest. This recipe from @playswellwithbutter is light, bright and full of flavor. Tender zucchini strips are tossed with pasta and a simple garlic-infused lemon olive oil sauce and then finished with fresh basil, parmesan cheese and crispy breadcrumbs. Enjoy!

Lemon Zucchini Pasta

  • Prep Time

    10min

  • Cook Time

    15min

  • Total Time

    25min

  • Servings

    4

  • Recipe Category Pasta

  • Recipe Cuisine American

  • Recipe Level Simple

Recipe By: Jess Larson @playswellwithbutter

Ingredients

Directions

  • Prep: Once you begin cooking, this zucchini pasta recipe comes together pretty quickly with a couple of very time-critical steps. Read the recipe in full to get a sense of its flow, then prep by getting the chopping, measuring & other prep odds & ends out of the way so cooking is a smooth process: bring a large pot of water to a boil for the pasta, chop the garlic & basil, grate the parmesan, juice the lemons, & prepare the zucchini. Trim the ends off each zucchini, then use a mandoline slicer to very carefully julienne lengthwise, creating long, thin zucchini noodles about ⅛-inch thick. Transfer the zucchini to a large colander. Season with ½ teaspoon kosher salt, tossing to combine, then place the colander in the sink.
  • Boil the pasta: Once boiling, generously season the water with salt. Add the spaghetti (or long pasta of choice) & cook, stirring occasionally to prevent sticking, to al dente (al dente cooking time is typically noted on package directions). Once the pasta reaches al dente, carefully dip a liquid measuring cup into the pot, reserving about 1 cup of starchy pasta water, & set aside. Drain the pasta into the same colander as the zucchini such that the hot pasta water drains through the zucchini. Set aside – do not rinse the pasta/zucchini mixture!
  • Prepare the crispy garlic breadcrumbs: Meanwhile, prepare the breadcrumbs. Add the olive oil to a large, nonstick skillet over medium heat. Once the oil is hot & shimmering, stir in the breadcrumbs & garlic powder. Cook, stirring constantly, until the breadcrumbs are fragrant, toasty, & beautifully golden brown, about 2-3 minutes. Transfer the breadcrumbs to a bowl & set aside. Carefully wipe the skillet with a paper towel, removing any breadcrumb residue. Return to the stove.
  • Finish the zucchini pasta: No more than 1 minute before you drain the pasta, add the olive oil to the same skillet used to prepare the breadcrumbs. Heat over medium-low. Once the oil is hot & shimmering, stir in the garlic & crushed red pepper flake. Cook, stirring constantly, until golden & fragrant, about 30 seconds. Add the zucchini & cooked pasta to the skillet, along with the basil, parmesan, & lemon juice. Toss to combine well – the lemon olive oil sauce should evenly coat the pasta. Add in some of the reserved pasta water if the sauce needs to loosen up a little; add in an extra handful of parmesan if it needs to tighten up more. Cook 1-2 minutes longer, allowing the pasta to meld with the olive oil sauce. Remove from the heat.
  • Serve: Portion the zucchini pasta into individual bowls, topping with the crispy garlic breadcrumbs & additional grated parmesan or chopped fresh herbs as desired. Serve immediately. Enjoy!

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Keywords:

lemon zucchini pasta , zucchini pasta recipe , lemon pasta recipe