Description
Indulge in a light and creamy Lemon Basil Zucchini Pasta Alfredo for a refreshing twist on traditional pasta dishes. This vegetarian recipe combines zesty lemon, fragrant basil, and tender zucchini in a luscious alfredo sauce.
Ingredients
Scale
Pasta:
- 12 oz fettuccine or linguine
Sauce:
- 2 tablespoons olive oil
- 2 small zucchini (thinly sliced into half-moons)
- 3 cloves garlic (minced)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- zest and juice of 1 lemon
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh basil
- extra Parmesan and basil for garnish (optional)
Instructions
- Cook the pasta: In a large pot of salted boiling water, cook the pasta until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
- Sauté zucchini: In a large skillet, heat olive oil over medium heat. Add zucchini and cook until softened and golden. Stir in garlic.
- Make the sauce: Pour in heavy cream, bring to a simmer. Add Parmesan, lemon zest, lemon juice, salt, and pepper. Stir until smooth.
- Combine: Toss in cooked pasta, adding reserved pasta water if needed. Stir in basil and cook until well combined.
- Serve: Garnish with extra Parmesan and basil, if desired.
Notes
- For extra protein, add grilled chicken or white beans.
- Swap heavy cream for half-and-half for a lighter version.
- Use spiralized zucchini in place of pasta for a low-carb alternative.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 480
- Sugar: 4g
- Sodium: 310mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 70mg
