Name: Lemon Basil Zucchini Pasta Alfredo Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 12 ounces fettuccine or linguine; 1 tablespoon olive oil; 2 medium zucchinis (spiralized or thinly sliced); 2 cloves garlic (minced); 1 tablespoon lemon zest; 1 tablespoon fresh lemon juice; 2 tablespoons chopped fresh basil; 1/2 cup grated Parmesan cheese; 1 cup heavy cream; 2 tablespoons unsalted butter; Salt and black pepper to taste; Extra basil and lemon zest for garnish (optional)

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If you’re on the hunt for something that’s simultaneously rich, bright, and packed with fresh seasonal flavor, the Lemon Basil Zucchini Pasta Alfredo Recipe is about to win your heart (and your taste buds). This dish twirls together silky fettuccine, tender zucchini ribbons, a luxuriously creamy Alfredo sauce, and a zingy pop of lemon, all tied together with aromatic basil. It’s the kind of meal that transforms a simple weeknight into a summery Italian celebration—yet it comes together in less than 30 minutes.

Ingredients You’ll Need

Lemon Basil Zucchini Pasta Alfredo Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this recipe is how a handful of simple ingredients create such a vibrant, multidimensional dish. Every item is chosen for the role it plays: color, creaminess, a spark of lemon, or a fresh green bite. Here’s what you’ll need for your Lemon Basil Zucchini Pasta Alfredo Recipe:

Fettuccine or linguine (12 ounces): Choose your favorite long pasta; fettuccine clings nicely to the creamy sauce.
Olive oil (1 tablespoon): Adds depth and helps coat the zucchini for a silky base.
Zucchinis (2 medium, spiralized or thinly sliced): Bring subtle crunch and summer freshness to balance the Alfredo richness.
Garlic (2 cloves, minced): Just a bit awakens the whole dish with its savory aroma.
Lemon zest (1 tablespoon): Adds bold, citrusy fragrance and brightness without overpowering.
Fresh lemon juice (1 tablespoon): A splash of tangy punch that helps the sauce shine.
Fresh basil (2 tablespoons, chopped): Gives the recipe its garden-fresh, herbaceous lift.
Grated Parmesan cheese (1/2 cup): Melts into the sauce for savory, nutty flavor and thickness.
Heavy cream (1 cup): Creates that dreamy Alfredo texture and richness.
Unsalted butter (2 tablespoons): Infuses buttery flavor and smooths out the sauce.
Salt and black pepper (to taste): Simple seasonings to make every ingredient pop.
Extra basil and lemon zest for garnish (optional): For even more vibrance and restaurant-worthy presentation.

How to Make Lemon Basil Zucchini Pasta Alfredo Recipe

Step 1: Cook the Pasta

Bring a large pot of generously salted water to a rolling boil, and add your fettuccine or linguine. Cook it until just al dente—this makes sure your pasta keeps that wonderful bite and doesn’t go mushy when tossed with the sauce later. Before draining, scoop out about half a cup of the pasta water; this starchy liquid is the secret to a perfectly loose and creamy Alfredo if you need to adjust the consistency.

Step 2: Sauté the Zucchini and Garlic

In a large skillet over medium heat, melt the butter with olive oil until it’s shimmering and smells delicious. Add minced garlic and give it about a minute to turn fragrant—you’ll know when it’s ready. Toss in the zucchini spirals or slices and let them cook for 3 to 4 minutes, stirring occasionally so they become just-tender but still vibrant. This keeps the zucchini from turning soggy and means you’ll get a gorgeous bite every time.

Step 3: Add Lemon Zest and Juice

Stir in the lemon zest and fresh lemon juice directly into the skillet. You’ll instantly see the colors brighten and the kitchen fill with a citrusy aroma. This step is key to infusing the entire dish with that sunny, refreshing flavor that makes the Lemon Basil Zucchini Pasta Alfredo Recipe so memorable.

Step 4: Make the Alfredo Sauce

Reduce your pan to low heat and pour in the heavy cream. Give it a minute to warm through, stirring gently. Then, sprinkle in the grated Parmesan cheese and stir until the cheese melts and the sauce becomes luxuriously smooth. If the sauce feels too thick at any point, add a splash or two of the reserved pasta water until it’s just how you like it—silky and gorgeous.

Step 5: Combine Everything

Toss the drained pasta straight into the skillet of creamy, lemony zucchini sauce. Using tongs, lift and turn until every strand of pasta is coated. Add your chopped basil, season with salt and black pepper, and let it all cook together for just a minute longer to let the flavors meld. Serve immediately, topped with extra basil and a pinch of lemon zest for that final burst of color and aroma.

How to Serve Lemon Basil Zucchini Pasta Alfredo Recipe

Garnishes

Pile your finished Lemon Basil Zucchini Pasta Alfredo Recipe in wide bowls and shower each serving with fresh basil, a light dusting of extra Parmesan, and an extra flourish of lemon zest. This isn’t just about looks—the extra hits of herb and citrus at the finish really lift every mouthful.

Side Dishes

For a full meal, pair your pasta with a simple mixed greens salad tossed in a lemon vinaigrette, some oven-roasted cherry tomatoes, or crunchy garlic bread. These sides are all about balancing out the creamy pasta without overwhelming your palate.

Creative Ways to Present

Try twirling individual nests of pasta on each plate for a restaurant-style look, or serve alongside grilled chicken or cannellini beans for extra protein. Another fun idea is to plate the pasta over a bed of fresh zucchini ribbons for added color and a fresh crunch, making your Lemon Basil Zucchini Pasta Alfredo Recipe a showstopper for brunch or dinner parties.

Make Ahead and Storage

Storing Leftovers

Transfer any leftover pasta to an airtight container and refrigerate as soon as it cools. The Lemon Basil Zucchini Pasta Alfredo Recipe keeps well for up to two days, but the zucchini may soften a bit after sitting—don’t worry, a quick toss in a pan will revive it!

Freezing

While Alfredo sauces typically don’t freeze perfectly due to the cream, you can freeze the pasta in a pinch. Be aware that the sauce may separate or lose some creaminess when thawed, but a gentle reheat with a splash of cream can help.

Reheating

To reheat, place your pasta in a skillet over low heat, adding a tablespoon or two of milk or cream and stirring until warmed through and creamy. Avoid microwaving if possible—it can dry the sauce and make the zucchini mushy.

FAQs

Can I make the Lemon Basil Zucchini Pasta Alfredo Recipe gluten-free?

Absolutely! Just use your favorite gluten-free fettuccine or linguine, and be mindful to check that your Parmesan is gluten-free—then follow the recipe as written.

What’s the best way to spiralize zucchini?

A handheld or countertop spiralizer works beautifully, but you can also use a julienne peeler for long, thin ribbons. If you don’t have these gadgets, simply slice zucchini into thin strips with a sharp knife.

Can I substitute half-and-half for heavy cream?

Yes, half-and-half will lighten the sauce while still keeping it creamy. The result is a slightly less rich, but beautifully smooth Lemon Basil Zucchini Pasta Alfredo Recipe.

How do I add protein to this recipe?

Grilled chicken, sautéed shrimp, or white beans are all fantastic toppers. You can also toss in cooked chickpeas or roasted tofu for a vegetarian boost.

Can I use dried basil instead of fresh?

Fresh basil truly makes a difference, but if you’re in a pinch, use a small pinch of dried basil (start with a quarter of the amount) and add it to the sauce as it simmers. Add a touch of extra lemon zest to help keep the flavors lively.

Final Thoughts

If you’ve been craving a pasta that’s creamy, zesty, and perfect for any season, I can’t recommend the Lemon Basil Zucchini Pasta Alfredo Recipe enough. Give it a try next time you want to treat yourself or dazzle dinner guests with something both comforting and fresh—you won’t be disappointed!

Lemon Basil Zucchini Pasta Alfredo Recipe

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4.7 from 22 reviews

Author: admin
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

Indulge in a delightful Lemon Basil Zucchini Pasta Alfredo, a creamy and flavorful vegetarian dish that’s perfect for a summer meal. This pasta combines the freshness of zucchini and basil with the zing of lemon, all coated in a rich Alfredo sauce.

Ingredients

Scale

Pasta:

12 ounces fettuccine or linguine
1 tablespoon olive oil

Zucchini Mixture:

2 medium zucchinis (spiralized or thinly sliced)
2 cloves garlic (minced)
1 tablespoon lemon zest
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh basil
1/2 cup grated Parmesan cheese
1 cup heavy cream
2 tablespoons unsalted butter
Salt and black pepper to taste
Extra basil and lemon zest for garnish (optional)

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Instructions

Cook Pasta: Boil salted water and cook pasta until al dente. Reserve 1/2 cup pasta water, drain, and set aside.
Sauté Zucchini: In a skillet, melt butter with olive oil, sauté garlic, add zucchini and cook until tender. Stir in lemon zest and juice.
Prepare Sauce: Reduce heat, add heavy cream, Parmesan cheese, and cooked pasta. Toss to coat, adding pasta water to adjust consistency.
Finish Dish: Stir in basil, season with salt and pepper, cook briefly. Serve warm, garnished with basil and lemon zest.