Imagine twirling your fork into a plate of vibrant, light spaghetti that bursts with fresh, summery flavors – this isn't just another pasta dish, this is a culinary journey that transforms simple ingredients into an extraordinary meal. Our Courgette and Lemon Spaghetti is the perfect solution for those craving a quick, nutritious, and absolutely delicious dinner that will transport your taste buds straight to the sun-drenched coastlines of Italy.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 8 ounces spaghetti
- 2 courgettes, spiralized
- 1 lemon, zested and juiced
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- Salt to taste
- Pepper to taste
Instructions
- Begin by gathering all your ingredients. Ensure you have 8 ounces of spaghetti, 2 courgettes (zucchini), 1 lemon, 2 tablespoons of olive oil, 2 cloves of garlic, 1/2 cup of grated Parmesan cheese, salt, and pepper.
- Bring a large pot of salted water to a boil over high heat. Once boiling, add the spaghetti and cook according to the package instructions until al dente, usually about 8-10 minutes.
- While the spaghetti is cooking, prepare the courgettes. Use a spiralizer to turn the courgettes into noodles. If you don’t have a spiralizer, you can use a vegetable peeler to create thin ribbons.
- In a large skillet, heat the olive oil over medium heat. Once hot, add the minced garlic and sauté for about 1-2 minutes until fragrant, being careful not to let it burn.
- Add the spiralized courgettes to the skillet with the garlic. Sauté for about 3-4 minutes until they are tender but still slightly crisp. Season with salt and pepper to taste.
- Once the spaghetti is cooked, reserve about 1/2 cup of the pasta cooking water, then drain the spaghetti.
- Add the drained spaghetti to the skillet with the courgettes and garlic. Toss everything together to combine. If the mixture seems dry, add a bit of the reserved pasta water to loosen it up.
- Zest the lemon using a microplane or zester, then juice the lemon. Add both the zest and juice to the spaghetti mixture and toss well to combine.
- Remove the skillet from heat and stir in the grated Parmesan cheese, mixing until it melts and creates a creamy sauce. Adjust seasoning with additional salt and pepper if necessary.
- Serve the courgette and lemon spaghetti immediately, garnished with extra Parmesan cheese and a sprinkle of lemon zest if desired. Enjoy your delicious Italian dish!
Tips
- Spiralizer Secrets: If you don't own a spiralizer, don't worry! A vegetable peeler works perfectly for creating those delicate courgette ribbons.
- Pasta Water Magic: Always reserve some pasta water before draining. Its starchy goodness helps create a silky, cohesive sauce that clings beautifully to your pasta.
- Garlic Alert: Sauté garlic gently to prevent burning, which can make it bitter. Remove from heat the moment it becomes fragrant and golden.
- Cheese Tip: Grate your Parmesan fresh for the most vibrant flavor. Pre-grated cheese often lacks the same depth of taste.
- Zest and Juice Timing: Add lemon zest and juice at the end of cooking to preserve their bright, fresh flavor and prevent them from becoming bitter.
- Quick Meal Prep: This recipe is perfect for busy weeknights, taking just 25 minutes from start to finish.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 40g
Protein: 12g
Fat: 14g
Saturated Fat: 4g
Cholesterol: 15mg
