Pasta Recipe

This light yet satisfying pasta dish combines tender zucchini with fresh basil and a bright lemon-parmesan sauce. It&# 226;ÂÂs a vegetarian-friendly meal that comes together in under 30 minutes, making it ideal for busy weeknights. The combination of creamy cooking liquid, zesty lemon, and fresh herbs creates a balanced flavor profile that feels both comforting and fresh. Serve it as a main course or a hearty side. Simple ingredients deliver big taste, ensuring this recipe becomes a regular favorite at your dinner table.

Cooking Method: Boiling

Cuisine: Italian

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 418.8

Dietary: Vegetarian

Description

This light yet satisfying pasta dish combines tender zucchini with fresh basil and a bright lemon-parmesan sauce. It&# 226;ÂÂs a vegetarian-friendly meal that comes together in under 30 minutes, making it ideal for busy weeknights. The combination of creamy cooking liquid, zesty lemon, and fresh herbs creates a balanced flavor profile that feels both comforting and fresh. Serve it as a main course or a hearty side. Simple ingredients deliver big taste, ensuring this recipe becomes a regular favorite at your dinner table.

Ingredients

12 oz penne or fusilli pasta
2 medium zucchini, diced
3 tablespoons olive oil
1/3 cup fresh baby basil leaves
1 tablespoon lemon juice
2 teaspoons lemon zest
1/2 cup grated parmesan cheese
2 oz cream cheese, softened
1/2 cup pasta cooking water
salt and pepper to taste

Directions

1
Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 3/4 cup of the cooking liquid before draining.
2
While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the diced zucchini and cook for 4-5 minutes, stirring occasionally, until tender and lightly browned.
3
Add the softened cream cheese to the skillet with the zucchini. Stir until the cheese melts and creates a creamy base.
4
Return the drained pasta to the skillet. Add the reserved pasta water, lemon juice, lemon zest, parmesan cheese, and fresh basil leaves.
5
Toss everything together vigorously over low heat until the sauce coats the pasta evenly and reaches your desired consistency. Season with salt and pepper to taste.
6
Spoon the pasta mixture into bowls and serve immediately, garnished with extra basil leaves or parmesan if desired.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 418.8kcal

% Daily Value *
Total Fat 8.3g13%
Saturated Fat 2.6g13%
Cholesterol 185.0mg62%
Sodium 148.8mg7%
Total Carbohydrate 8.8g3%
Dietary Fiber 1.2g5%
Sugars 1.8g
Protein 67.2g135%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a richer sauce, you can add a splash of heavy cream or half-and-half along with the pasta water.

If you prefer a vegan version, omit the cream cheese and parmesan, and use nutritional yeast and extra olive oil for creaminess.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water to restore creaminess.

Feel free to add other vegetables like spinach, cherry tomatoes, or bell peppers for extra nutrition and color.

Keywords: pasta, zucchini, basil, lemon, parmesan, vegetarian, italian, quick dinner, summer pasta, easy recipe, weeknight meal, fresh herbs, light meal, cream cheese, garlic, olive oil

Read it online: https://www.chefs-mate.com/recipe/pasta-recipe-57/