Creamy Lemon Basil Zucchini Alfredo Pasta Recipe May Win Summer Pasta Dinner Vegetables Vegetarian Italian Recipes Gluten-free Farm to Table Recipe

Fresh and easy summer meals are my go-to these days. I really like this lemon basil zucchini alfredo pasta recipe because it is a lighter take of the traditional version that can be a bit heavy during the summer months. This lemon basil zucchini alfredo combines the best of summer – basil, lemon and zucchini – for a delicious dinner your friends and family will enjoy.

To make this healthier pasta alfredo recipe you will need pasta, butter, lemon, fresh basil, yellow onion, fresh garlic, zucchini or yellow squash, fresh thyme, salt, black pepper, heavy cream, Parmesan cheese and optional crushed red pepper flakes (for a little kick).

You'll feel good serving this lemony pasta recipe because of the health benefits of zucchini, the health benefits of basil and the health benefits of lemon. This creamy vegetable pasta is wonderful served for lunch or dinner with your favorite side dishes.

Cuisine: American / Italian
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 6

Ingredients

• 1 pound pasta (linguini, fettuccine, spaghetti, angel hair, etc.)
• 6 tablespoons butter (divided)
• 1 lemon, sliced and seeds removed
• 1/2 cup fresh basil, chopped
• 1 yellow onion, chopped
• 2 cloves garlic, chopped
• 2 zucchini or yellow summer squash, very thinly sliced
• 2 tablespoons fresh thyme
• salt and black pepper, to taste
• crushed red pepper flakes (optional)
• 1 cup heavy cream
• 1 1/2 cups grated Parmesan cheese

Recipe Notes

• As usual, I used gluten-free pasta and it was delicious. Make sure not to overcook it!

• Don't forget to save 1 cup of the pasta cooking water.

• Store the pasta in an airtight container in the fridge for up to four days.

Here's how to make it: 

1. Place a large pot of salted water on the stove on high and bring to a boil. Cook the pasta according to package directions for al dente. Reserve 1 cup of the pasta water. Drain and place back in the pan with a bit of olive oil to keep it from sticking together.
2. While the pasta cooks, place a large skillet on medium heat and melt 2 tablespoons of the butter. Add the sliced lemons and cook for about 1 minute per side, or until the lemon is nice and caramelized. Remove the lemon from the pan to a cutting board. Add the basil to the pan.
3. Add 4 tablespoons butter to the skillet and add the onion. Cook for 8 to 10 minutes, or until the onion is softened, stirring every now and then.
4. While the onion cooks, chop the cooked lemons and basil and place in a small bowl. When the onions are finished cooking, add the garlic zucchini, thyme and a good pinch of salt, black pepper and a pinch of crushed red pepper flakes, if desired. Continue to stir and cook for about 5 minutes.
5. Add 1/2 cup of pasta water and the heavy cream to the zucchini mixture and stir until the liquids are incorporated. Turn heat to low and simmer the mixture for another 5 minutes until the sauce is slightly thickened.
6. Add the cheese and stir until melted.
7. Add the pasta to the sauce. Taste to see if more salt, pepper or crushed red pepper flakes are needed.
8. Top with the lemon and basil sauce. Serve warm and enjoy.

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by HappyForks. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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