Sun-Drenched Lemon Herb Pasta with Zucchini Noodles

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant, light pasta dish featuring zucchini ribbons and fresh herbs in a bright lemon-garlic sauce that comes together in under 20 minutes. This italian-inspired pasta (vegetarian, gluten-free) ready in about 25 minutes pairs medium zucchini, spaghetti, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, 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.

★ 3.5 (10 ratings) Prep: 10 min Cook: 15 min Serves 2 Italian cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Using a spiralizer, create 8 oz zucchini noodles from the 2 medium zucchinis; set aside.
  2. Step 2: Bring a large pot of salted water to a rolling boil. Add 8 oz spaghetti and cook for 8 minutes until al dente, then drain and reserve 1/2 cup pasta water.
  3. Step 3: While pasta cooks, heat 3 tbsp olive oil in a large skillet over medium heat. Add 4 minced garlic cloves and sauté for 1 minute until fragrant but not browned.
  4. Step 4: Squeeze juice from 1 lemon into skillet, then add 1/4 cup reserved pasta water. Stir until sauce thickens slightly and coats the back of a spoon.
  5. Step 5: Add drained spaghetti and zucchini noodles to skillet, tossing until evenly coated. Stir in 1/4 cup fresh basil, 2 tbsp fresh parsley, 1/2 tsp sea salt, and 1/4 tsp black pepper until herbs are evenly distributed.
  6. Step 6: Plate immediately, topping with toasted 2 tbsp pine nuts for crunch.

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Frequently asked questions

How long does Sun-Drenched Lemon Herb Pasta with Zucchini Noodles take to make?

Total time is about 25 minutes (10 min prep + 15 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 Sun-Drenched Lemon Herb Pasta with Zucchini Noodles?

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 Sun-Drenched Lemon Herb Pasta with Zucchini Noodles?

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 Sun-Drenched Lemon Herb Pasta with Zucchini Noodles for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Sun-Drenched Lemon Herb Pasta with Zucchini Noodles vegetarian?

Yes — this recipe is tagged vegetarian, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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