Description
Indulge in the freshness of summer with this creamy Lemon Basil Zucchini Pasta Alfredo. A delightful vegetarian dish that combines the bright flavors of lemon and basil with tender zucchini in a rich Alfredo sauce.
Ingredients
Scale
Pasta:
- 12 oz fettuccine or linguine pasta
Sauce:
- 2 tablespoons olive oil
- 2 medium zucchini, spiralized or julienned
- 3 cloves garlic, minced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup fresh basil leaves, chopped
- extra Parmesan and lemon wedges for serving
Instructions
- Cook the pasta: In a large pot of salted boiling water, cook pasta according to package instructions. Drain and set aside.
- Prepare the sauce: Heat olive oil in a large skillet over medium heat. Sauté garlic until fragrant. Add zucchini and cook until tender. Pour in heavy cream, Parmesan, lemon zest, lemon juice, salt, and pepper. Simmer until slightly thickened.
- Combine and serve: Add cooked pasta to the sauce, tossing to coat. Stir in fresh basil. Serve hot with extra Parmesan and lemon wedges.
Notes
- For a lighter version, use half-and-half or Greek yogurt.
- Zucchini noodles can be used instead of pasta for a low-carb option.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1½ cups
- Calories: 480
- Sugar: 4g
- Sodium: 320mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 75mg
