Golden Zucchini Pasta with Lemon-Cilantro Cream
A creamy, light pasta dish featuring sautéed zucchini and a tangy lemon-cilantro sauce for a refreshing twist on classic pasta. This italian-inspired pasta (vegan) ready in about 55 minutes pairs medium zucchini, spaghetti pasta, heavy cream for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 medium zucchini
- 12 oz, spaghetti pasta
- 1/2 cup heavy cream
- 2 tbsp lemon juice
- 1/4 cup, chopped cilantro
- 2 cloves, minced garlic
- 2 tbsp olive oil
- 1/4 cup, grated parmesan cheese
- 1 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Bring a large pot of salted water to a boil. Add 12 oz spaghetti and cook for 8-10 minutes until al dente. Drain and reserve 1/2 cup pasta water.
- Step 2: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 2 minced garlic cloves and sauté for 30 seconds until fragrant. Add 2 medium zucchini, sliced into 1/4-inch rounds, and cook for 5 minutes until tender.
- Step 3: In a separate bowl, whisk together 1/2 cup heavy cream, 2 tbsp lemon juice, 1/4 cup chopped cilantro, 1 tsp salt, and 1/4 tsp black pepper. Stir in 1/4 cup grated parmesan cheese until smooth.
- Step 4: Toss cooked pasta with the zucchini mixture and cream sauce. Add 1/2 cup pasta water to adjust consistency and serve.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Golden Zucchini Pasta with Lemon-Cilantro Cream take to make?
Total time is about 55 minutes (30 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Golden Zucchini Pasta with Lemon-Cilantro Cream?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium zucchini from drying out.
Can I substitute ingredients in Golden Zucchini Pasta with Lemon-Cilantro Cream?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Golden Zucchini Pasta with Lemon-Cilantro Cream for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Golden Zucchini Pasta with Lemon-Cilantro Cream vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Best recipe I've made this month.
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★☆
Very good for a 25-minute recipe. Would bump up the spice level though.
