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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

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!