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)
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.
Notes
- For added protein, top with grilled chicken or white beans.
- Substitute half-and-half for a lighter sauce.
- Use zucchini noodles for a low-carb option.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 4g
- Sodium: 320mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 75mg
