Pâtes aux courgettes et citron

Why You’ll Love This Recipe

This recipe is quick, healthy, and delicious. The lemon adds brightness, the zucchini brings freshness, and the garlic enhances the flavor beautifully. With just a handful of ingredients, you can prepare a restaurant-worthy dish in no time. It’s versatile, vegetarian, and ideal for spring or summer meals when zucchini is at its best.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Pasta of your choice

• 2 zucchinis

• 2 lemons (zest and juice)

• 2 garlic cloves, pressed

• Olive oil

• Fresh parsley, roughly chopped

• Grated Parmesan cheese

• Salt and pepper

Directions

1. Rinse the zucchinis and cut them into ribbons using a vegetable peeler. Rinse and chop the parsley. Peel and press the garlic.

2. Cook the pasta in salted boiling water according to the package instructions.

3. In a skillet, heat olive oil and sauté the zucchini with garlic for 5 minutes. Add the zest and juice of 1 lemon. Season with salt and pepper.

4. Drain the pasta and divide onto plates. Add the zucchini mixture, then finish with the zest and juice of the second lemon. Sprinkle with parsley and Parmesan. Season to taste and serve immediately.

Servings and timing

• Servings: 2 people

• Prep time: 5 minutes

• Cook time: 10 minutes

• Total time: 15 minutes

Variations

• Add chili flakes for a spicy touch.

• Use whole-wheat pasta or gluten-free pasta if desired.

• Replace Parmesan with Pecorino Romano for a sharper flavor.

• Add toasted pine nuts or almonds for crunch.

• Stir in a spoonful of ricotta or mascarpone for extra creaminess.

Storage/Reheating

This pasta is best enjoyed fresh, as the lemon and zucchini can lose their texture if stored. If you do have leftovers, keep them in an airtight container in the fridge for up to 1 day. Reheat gently in a skillet with a splash of olive oil or a little water.

FAQs

Can I prepare the zucchini ahead of time?

Yes, you can slice the zucchini ribbons a few hours in advance and keep them refrigerated.

Can I use lime instead of lemon?

Yes, lime will give a slightly different but still refreshing flavor.

What kind of pasta works best?

Spaghetti, linguine, or tagliatelle pair beautifully with this light sauce.

Can I make this dish vegan?

Yes, just omit the Parmesan or use a vegan alternative.

How do I prevent the zucchini from becoming soggy?

Cook them quickly over medium heat so they stay slightly firm.

Can I add protein to this recipe?

Yes, grilled chicken, shrimp, or even chickpeas work well.

What wine pairs well with this pasta?

A crisp white wine such as Sauvignon Blanc or Pinot Grigio complements it perfectly.

Can I use bottled lemon juice?

Fresh lemon juice is best, but bottled can be used in a pinch.

Is this dish kid-friendly?

Yes, its mild flavors are usually well-accepted by children.

Can I add more vegetables?

Absolutely, zucchini pairs well with spinach, asparagus, or peas.

Conclusion

Pâtes aux courgettes et au citron is a quick and vibrant recipe that highlights the beauty of simple, fresh ingredients. With its balance of tangy lemon, tender zucchini, and savory Parmesan, this dish is proof that healthy meals can be both elegant and easy to prepare. Perfect for a light dinner, it’s a recipe you’ll return to again and again.