Description
Lemon Basil Zucchini Pasta Alfredo is a creamy, flavorful Italian-American dish combining tender fettuccine with sautéed zucchini, fresh basil, and a zesty lemon-infused Alfredo sauce. This vibrant pasta offers a perfect balance of rich creaminess and bright citrus notes, making it an ideal main course for a comforting yet fresh meal.
Ingredients
Scale
Pasta
- 12 oz fettuccine or linguine pasta
Vegetables & Aromatics
- 2 medium zucchini, spiralized or julienned
- 3 cloves garlic, minced
Sauce
- 2 tablespoons olive oil
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup fresh basil leaves, chopped
To Serve
- Extra Parmesan cheese
- Lemon wedges
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the fettuccine or linguine pasta and cook according to the package instructions until al dente. Drain the pasta thoroughly and set aside.
- Sauté Garlic and Zucchini: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to let it brown. Add the spiralized or julienned zucchini and cook for 2 to 3 minutes until it becomes tender yet retains a slight crispness.
- Prepare the Alfredo Sauce: Pour in 1 cup of heavy cream and bring it to a gentle simmer. Stir in ½ cup of grated Parmesan cheese, 1 tablespoon of lemon zest, 2 tablespoons of fresh lemon juice, ½ teaspoon salt, and ¼ teaspoon black pepper. Continue to simmer the sauce for 2 to 3 minutes until it thickens slightly, stirring frequently to combine all flavors well.
- Combine Pasta and Sauce: Add the cooked pasta to the skillet with the sauce and zucchini. Toss everything together gently to coat the pasta evenly with the creamy lemon basil Alfredo sauce.
- Add Fresh Basil and Serve: Just before serving, stir in ½ cup of chopped fresh basil leaves to infuse a fresh herbal note. Serve the pasta hot with extra Parmesan cheese sprinkled on top and lemon wedges on the side for an added citrus boost.
Notes
- For a lighter alternative, replace half of the heavy cream with half-and-half or substitute part of it with Greek yogurt.
- You can use zucchini noodles exclusively instead of pasta for a low-carb and gluten-free option.
