Description
A creamy and refreshing Lemon Basil Zucchini Pasta Alfredo that combines tender zucchini, fresh lemon, and fragrant basil in a luscious Parmesan cream sauce, perfect for a delightful Italian-American vegetarian main course.
Ingredients
Scale
Pasta
- 12 oz fettuccine or linguine pasta
Vegetables & Herbs
- 2 medium zucchini, spiralized or julienned
- 3 cloves garlic, minced
- ½ cup fresh basil leaves, chopped
Dairy & Oils
- 2 tablespoons olive oil
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
Seasonings & Extras
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Extra Parmesan and lemon wedges for serving
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain the pasta and set aside.
- Sauté garlic and zucchini: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Add the spiralized or julienned zucchini, cooking for 2 to 3 minutes until tender but still slightly crisp.
- Prepare the Alfredo sauce: Pour the heavy cream into the skillet and bring it to a gentle simmer. Stir in the grated Parmesan cheese, lemon zest, fresh lemon juice, salt, and black pepper. Let the sauce simmer for 2 to 3 minutes until it thickens slightly.
- Combine pasta and sauce: Add the cooked pasta to the skillet and toss it well to coat evenly with the lemon basil Alfredo sauce.
- Add fresh basil: Stir in the chopped fresh basil leaves just before serving to retain their vibrant flavor and color.
- Serve: Serve the pasta hot, garnished with extra Parmesan cheese and lemon wedges on the side for added zest.
Notes
- For a lighter version, substitute half-and-half or use Greek yogurt for part of the cream.
- Use zucchini noodles (zoodles) entirely instead of pasta for a low-carb alternative.
