This Zucchini Veggie Pasta with Lemon and Asparagus is a fresh and simple dish perfect for a light meal. Made with spiralized zucchini, bright lemon, and tender asparagus, this recipe is a great gluten-free and low-carb option.
Check out more of my healthy zucchini recipes, like Zucchini Noodles with Meat Sauce, Low Carb Zucchini Pizza Boats, Crispy Air Fried Keto Zucchini Chips, and Low Carb Zucchini Fritters, for even more inspiration!
Easy to make and packed with flavor, it's a quick way to enjoy more vegetables. Try it for lunch or dinner, and add it to your collection of healthy meal ideas. These zoodles will be on your weekly menu plan, especially during the summer.
Jump To:
- Why I love this recipe
- Ingredients needed
- Main Dish Recipes
- How do you make Zucchini Pasta?
- How do you cook Zucchini Pasta?
- How to make zucchini veggie pasta?
- Boiling zucchini pasta method
- Oscar's recipe tips
- Flavor variations
- Storage instructions
- What to serve with zucchini pasta?
- Frequently asked questions
- Recipe Card
Why I love this recipe
- It's a fresh, healthy gluten free way to enjoy a zucchini pasta recipe.
- The lemon zucchini pasta sauce adds a light and refreshing taste that pairs perfectly with zucchini noodles.
- A sprinkle of grated parmesan cheese brings just the right amount of savory flavor.
- Made with extra virgin olive oil and a hint of lemon zest, it's one of my favorite quick dinner recipes.
- It's low-carb and packed with veggies, perfect for any night of the week!
Ingredients needed
- Olive oil: Use extra virgin olive oil for its robust flavor, which pairs well with lemon and basil in this dish.
- Asparagus spears: Look for firm, bright green asparagus with closed tips. Snap off the woody ends for the best texture.
- Salt: Just a pinch brings out the natural flavors without overpowering the delicate veggies.
- Garlic cloves: Smash the garlic to release more flavor into the oil as it cooks. Fresh garlic gives the sauce a mild spice and aroma.
- Lemon zest: Strips of zest add a citrusy brightness; avoid the white pith to keep it from tasting bitter.
- Red pepper chili flakes (optional): These add a subtle heat, so adjust to your taste for a spicier or milder kick.
- Zucchini: Spiralize it for easy, low-carb noodles. Be careful not to overcook to keep them from getting mushy.
- Basil leaves: Fresh herbs basil adds an aromatic sweetness. Tear rather than cut to prevent bruising.
- Lemon juice: Adds acidity that balances the oil and parmesan. Freshly squeezed juice has the best flavor.
- Xanthan gum: A little bit thickens the sauce slightly for better coating. Sprinkle slowly to avoid clumping.
- Grated Parmesan: Choose freshly grated Parmesan for a savory, umami boost that melts perfectly into the sauce. You can also use pecorino romano cheese.
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Main Dish Recipes
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How do you make Zucchini Pasta?
To make low carb zucchini pasta you need a spiralizer. Spiralizers come in many different types.
How do you cook Zucchini Pasta?
Everyone has their own way to cook zucchini noodles-some prefer boiling, others pan-frying, or even salting to release moisture.
For me, the simplest method is best: spiralize the zucchini, add it straight to the pan, toss with the sauce, heat, and serve. Quick and easy, no fuss needed! See boiling method below.
How to make zucchini veggie pasta?
STEP 1 - Trim and slice the asparagus into 2" diagonal pieces. In a large pan, heat 1 tablespoon of olive oil over medium heat, add the asparagus and a pinch of salt, and sauté for about 1 minute.
STEP 2 - Add the smashed garlic cloves, red pepper chili flakes, and lemon zest strips to the pan and continue sautéing briefly. Meanwhile, spiralize the zucchini.
STEP 3 - In a small bowl, whisk the lemon juice with xanthan gum until smooth. If it's too thick, add a bit more lemon juice.
STEP 4 - Remove the pan from heat, add the zucchini noodles and basil leaves, then pour in the lemon and xanthan gum mixture. Return the pan to medium heat and stir quickly to combine. Top with grated parmesan, remove garlic cloves and lemon strips, and serve with extra parmesan if desired and fresh cracked black pepper.
Boiling zucchini pasta method
- Bring a pot of salted water to a boil in a large pot, then add the spiralized spaghetti zucchini noodles.
- Cook pasta for 1-2 minutes, just until tender or al dente-be careful not to overcook, as zucchini can become mushy quickly.
- Use a slotted spoon to transfer the noodles from the pot to a bowl, saving about ¼ cup of the pasta cooking water as reserved pasta water. You can also use a colander to drain the noodles, just remember to reserve some pasta water.
- In a separate pan over medium heat, add the sauce along with the reserved pasta water, stirring until it reaches your desired consistency.
- Toss in the zucchini noodles, heat briefly, and serve.
Oscar's recipe tips
- Use extra virgin olive oil to bring out rich flavors in this zucchini pasta recipe
- Add pasta water to the sauce to help it cling to the noodles
- A touch of red pepper flakes gives just the right heat; adjust based on preference
- For easy cooking, use a one-pot method: sauté and mix all ingredients in the same pan
Flavor variations
- Add yellow squash or cherry tomatoes for extra color and flavor
- Swap fresh basil with fresh parsley for a subtle flavor change
- Toasted pine nuts make a tasty garnish, adding crunch to your dish
- Turn it into a creamy dish by stirring in a bit of heavy cream to the pasta sauce
- Instead of garlic use onions for a different flavor profile.
Storage instructions
- Store leftovers in an airtight container for up to 3 days in the refrigerator
- Reheat gently over low heat with a bit of water or extra virgin olive oil to revive the sauce
- Avoid freezing, as zucchini noodles can lose texture after thawing
What to serve with zucchini pasta?
- Creamy Keto Greek Salad: A fresh mix of feta, olives, and cucumbers that adds tangy flavor.
- Italian Cauliflower Rice Salad: Cauliflower rice combined with tomatoes and olives for a light, satisfying side.
- Easy Burrata Caprese Salad: Creamy burrata paired with fresh tomatoes and basil for richness.
- Low Carb Panzanella Salad: Keto-friendly bread cubes, tomatoes, and cucumbers in a light vinaigrette for a refreshing touch.
Frequently asked questions
Yes, zucchini pasta is healthy as it is low in calories and carbohydrates while being high in nutrients.
To prevent zucchini pasta from becoming watery, salt the noodles and let them sit for about 10-15 minutes before cooking, then pat them dry.
Zucchini pasta does not taste exactly like regular pasta, but it absorbs flavors well and can be delicious in various sauces.
Recipe Card
Zucchini Veggie Pasta with Lemon and Asparagus
RECIPE VIDEO
Equipment
Ingredients
- ⅔ cup olive oil
- 20 spears asparagus
- ⅛ teaspoon salt
- 4 smashed garlic cloves
- 3 3" long lemon zest strips
- ½ teaspoon red pepper chili flakes
- 1 large zucchini
- 8 leaves basil
- 1 juice of one lemon
- ⅛ teaspoon xanthan gum
- 2 oz grated parmesan
Instructions
- Trim and slice asparagus on the diagonal into 2" slices, then saute asparagus in a large pan in 1 tablespoon of olive oil with salt for about 1 minute (medium heat)
- Add 4 smashed garlic cloves, red pepper chili flakes and lemon strips and saute
- While that's sauteing spiralize the zucchini
- In a separate bowl mix the lemon juice with xanthan gum whisk well,if too thick add more lemon juice.
- Remove pan from the heat and add the zucchini and basil leaves
- Return to medium heat and add the lemon and xanthan gum mixture and mix well until combined. Move quickly here to get it all incorporated evenly.
- Top with grated parmesan
- Remove from heat and remove garlic cloves and lemon strips.
- Top with more grated parmesan in your favorite pasta dish.
- (Refer to the video instructions if further clarification is needed)
Notes
Important Information
For more information, tips and variations please review the recipe video and content above and below the recipe card.
Updates and Revisions
If the video and recipe card differ, follow the recipe card for the latest ingredients and instructions.
Nutritional Information
Nutrition info is estimated and varies by ingredients, measurements, and portions.
Nutrition
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooked food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more food guidelines
Nicole Kendrick says
I love how simple and delicious this was. I can't wait to make it again!
Audrey says
Turned out really well. I think this is going to be my new go-to instead of regular pasta.
Ashley says
I love this recipe! I've been cutting out carbs for dinner so this was a great alternative. Super flavorful, and really easy to make!
Criss says
Such a refreshing and light pasta dish! The zucchini and asparagus combo is perfect, and the hint of lemon really ties everything together. Perfect for a quick, veggie-packed meal!
ihackeddiabetes says
Perfect and so fresh for spring, just love this recipe.