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At the heart of this dish is its unique flavor profile. The bright acidity of lemon beautifully complements the subtle sweetness of zucchini, while the creamy sauce adds a rich, luxurious texture that binds the ingredients together. Each bite offers a burst of freshness, making it a satisfying yet light option for those seeking a refreshing meal without the heaviness often associated with pasta dishes.

Creamy Lemon Zucchini Pasta

Discover the refreshing delight of Zesty Creamy Lemon Zucchini Pasta, perfect for summer evenings or casual gatherings. This dish combines the vibrant flavors of fresh zucchini and zesty lemon in a rich, creamy sauce, creating a light yet satisfying meal. Packed with vitamins and antioxidants, this recipe not only pleases the palate but also supports a balanced diet. With tips on preparation and presentation, impress your guests with this simple yet elegant dish. Enjoy the perfect harmony of flavors and textures!
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Ingredients
  

8 oz fettuccine or your favorite pasta

2 medium zucchinis, either spiralized into noodles or julienned

2 tablespoons extra virgin olive oil

3 cloves garlic, finely minced

1 cup heavy cream

Zest and juice of 1 large lemon

1 teaspoon Italian seasoning

Salt and freshly ground black pepper, to taste

½ cup grated Parmesan cheese (plus extra for serving)

Fresh basil leaves, for an aromatic garnish

Instructions
 

Cook the Pasta: In a large pot, bring salted water to a rolling boil. Add the fettuccine and cook according to the package instructions until al dente. Before draining, reserve ½ cup of the starchy pasta water. Drain the pasta and set it aside, ensuring it doesn't stick together.

    Sauté Zucchini: In a large skillet, heat the extra virgin olive oil over medium heat. Once hot, add the spiralized or julienned zucchini. Sauté for approximately 3-4 minutes, stirring gently until the zucchini is tender yet retains a bit of crunch. Season lightly with salt and pepper. Remove the zucchini from the skillet and place it on a plate to cool.

      Prepare the Creamy Sauce: Using the same skillet, add the minced garlic and sauté for about 30 seconds, until fragrant and lightly golden. Reduce the heat to low, and slowly pour in the heavy cream, stirring gently to combine. Incorporate the lemon zest, lemon juice, and Italian seasoning into the cream. Mix well to ensure all flavors meld beautifully.

        Combine with Pasta: Gradually stir in the grated Parmesan cheese. Continue stirring until the cheese melts, resulting in a luscious, creamy sauce. If the sauce becomes too thick, slowly add the reserved pasta water, a tablespoon at a time, until you reach your preferred creamy consistency.

          Add Zucchini and Pasta: Return the sautéed zucchini to the skillet, followed by the cooked fettuccine. Toss everything together gently, ensuring the pasta is thoroughly coated with the creamy lemon sauce. Taste and adjust seasoning with additional salt and freshly cracked black pepper as desired.

            Serve: Scoop the pasta into individual bowls. Garnish each serving with fresh basil leaves and a generous sprinkle of extra Parmesan cheese. Serve immediately while hot for a delightful and refreshing meal!

              Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4