Lemon Zucchini Pasta - Cocina Crush

# What You'll Need:

→ Pasta & Vegetables

01 - 10 oz spaghetti or linguine

02 - 2 medium zucchinis, spiralized

03 - 2 cloves garlic, minced

04 - Zest and juice of 1 large lemon

05 - 2 tablespoons fresh parsley, chopped

→ Sauce

06 - 4 tablespoons unsalted butter

07 - 2 tablespoons extra virgin olive oil

08 - 1/4 cup grated Parmesan cheese

→ Seasonings

09 - Salt and freshly ground black pepper to taste

10 - Pinch of red pepper flakes, optional

# Directions:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta cooking water, then drain.

02 - While the pasta cooks, heat olive oil and butter in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.

03 - Add spiralized zucchini to the skillet and cook for 2 to 3 minutes, stirring gently, until just tender but still crisp.

04 - Add the cooked pasta to the skillet along with lemon zest, lemon juice, and a splash of reserved pasta water. Toss gently to combine.

05 - Stir in Parmesan cheese and parsley. Season with salt, pepper, and red pepper flakes if desired. Add more pasta water as needed to create a silky sauce.

06 - Serve immediately, garnishing with extra Parmesan and parsley if desired.

# Expert Advice:

01 -

It comes together faster than most takeout orders and tastes like you spent an hour fussing over it.
The lemon and butter create this silky, tangy sauce that clings to every strand without feeling heavy.
You can double the zucchini and skip some pasta if youre trying to sneak more vegetables into dinner without anyone noticing.

02 -

Reserve that pasta water before you drain, Ive forgotten twice and had to add plain water which just isnt the same.
Dont cook the zucchini for more than three minutes or it releases too much water and makes the whole dish soggy.
Add the lemon juice off the heat if you can, high heat can make it taste sharp instead of bright.

03 -