Creamy Garlic Lemon Zucchini Pasta is one of those easy meals that makes the most of simple ingredients. Fresh zucchini cooks down with garlic, lemon, and Parmesan to create a creamy sauce that coats every bite of pasta. It is comforting, flavorful, and absolutely delicious.
This is the kind of pasta I love making when zucchini is everywhere in the summer! It comes together easily and feels a little special without needing a long list of ingredients. And if you have even more zucchini to use up, I have plenty of zucchini recipes to help you make the most of this summer favorite. My Summer Lemon Zucchini & Blistered Tomato Fettuccine is another fresh and flavorful pasta recipe to try!
Ingredients & Substitutions
- Cavatappi pasta: This spiral-shaped pasta holds onto the creamy sauce really well. You can use another short pasta shape like rotini, penne, or shells if that is what you have on hand. Be sure to reserve 2 cups of the pasta water.
- Olive oil: Olive oil helps cook the zucchini and adds flavor to the sauce. Use a good-quality olive oil since it is one of the main ingredients.
- Zucchini: Fresh zucchini is the star of this pasta. Grating it helps it cook down into a creamy sauce that coats the noodles. Yellow squash can also be used in place of some or all of the zucchini.
- Garlic: Fresh minced garlic gives the pasta a savory flavor. For a milder garlic flavor, you can reduce the amount slightly.
- Red pepper flakes: These are optional, but they add a little heat that balances the creamy sauce. Leave them out if you prefer a milder pasta.
- Cream cheese: Cream cheese makes the sauce rich and creamy. Use full-fat cream cheese for the smoothest texture.
- Parmesan cheese: Freshly grated Parmesan melts into the sauce and adds a salty, cheesy flavor. For the best results, grate it from a block instead of using pre-shredded cheese.
- Lemon: Both the zest and juice add brightness and balance the creamy sauce. Use a fresh lemon for the best flavor.
Tips for the Best Creamy Garlic Lemon Zucchini Pasta
- Let the zucchini cook down. This is the most important step for this recipe. Give the zucchini time to release its liquid and cook down until it is soft and concentrated. This creates a flavorful sauce instead of a watery one.
- Save your pasta water. The starchy pasta water helps loosen the sauce and helps it cling to the noodles. Add it slowly until the pasta reaches a creamy consistency.
- Use freshly grated Parmesan. Parmesan grated from a block melts more smoothly into the sauce than pre-shredded cheese and gives the pasta the best flavor.
- Serve it right away. Creamy sauces thicken as they sit. For the best texture, enjoy this pasta while it is warm and freshly tossed.
- Adjust the lemon to your taste. The lemon brightens the creamy sauce, but you can add a little more or less depending on how lemony you like your pasta.
FAQs
Can I add protein to zucchini pasta?
Yes! This pasta is delicious with added protein. Try stirring in cooked chicken, shrimp, Italian sausage, or shredded rotisserie chicken. You can also add white beans for a vegetarian option.
How do I keep zucchini pasta from getting watery?
The key is to cook the grated zucchini long enough to release its liquid. Continue cooking until most of the moisture has cooked off and the zucchini becomes soft and concentrated before adding the cream cheese.
Can I use another type of pasta?
Absolutely! Cavatappi works well because the shape holds onto the creamy sauce, but you can use other short pasta shapes like rotini, penne, or shells. Long noodles like spaghetti or fettuccine will also work.
Can I make this pasta ahead of time?
This pasta is best served fresh, but you can make it ahead and reheat it gently. Add a splash of pasta water, broth, or milk when reheating to help loosen the sauce and bring back its creamy texture.
What to Serve with Creamy Garlic Lemon Zucchini Pasta
This creamy zucchini pasta makes a delicious meal on its own, but it also pairs well with simple sides and extra protein. Serve it with warm bread, a fresh salad, or your favorite protein for an easy dinner. Some of my favorite sides and additions are:
- Rosemary Dinner Rolls
- A simple side salad
- Roasted asparagus or parmesan green beans
- Oven Baked Chicken Bites
How to Store Creamy Garlic Lemon Zucchini Pasta
Refrigerator: Store leftover pasta in an airtight container in the refrigerator for up to 3 days.
Freezer: Freezing is not recommended for this pasta. The cream cheese sauce can separate, and the zucchini may become watery when thawed.
To Reheat: Warm the pasta gently in a skillet over low heat. Add a splash of pasta water, milk, or broth to help loosen the sauce and bring back its creamy texture. Stir in a little extra Parmesan before serving, if desired.
Creamy Garlic Lemon Zucchini Pasta
Ingredients
- 1 box (16 ounces) cavatappi pasta
- ¼ cup olive oil, plus more for serving
- 2 pounds zucchini, about 3 large or 4 medium, grated on the large holes of a box grater
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon freshly ground black pepper, plus more to taste
- 1 tablespoon garlic, minced
- ¼ teaspoon crushed red pepper flakes, optional, for heat
- 6 ounces cream cheese, softened, cubed
- ¾ cup (75 g) Parmesan cheese, freshly grated, plus more for serving
- 1 tablespoon lemon zest, from about 1 large lemon
- 3 tablespoons lemon juice, from about 1 large lemon
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta until al dente. Reserve 2 cups of the pasta water before draining. Set the pasta aside.
- While the pasta cooks, heat the olive oil in a large Dutch oven or deep skillet over medium heat. Add the grated zucchini, salt, and pepper. Cook, stirring occasionally, for 12 to 15 minutes, or until the zucchini releases its liquid, the liquid cooks off, and the zucchini becomes soft and concentrated. It should begin to stick slightly to the bottom of the pan.
- Add the garlic and red pepper flakes (if using). Cook for 1 minute.
- Reduce the heat to low. Add the cream cheese and ½ cup of the reserved pasta water. Stir until the cream cheese melts and the sauce becomes smooth and creamy.
- Add the cooked pasta, Parmesan cheese, lemon zest, and lemon juice. Toss until well combined. Add more reserved pasta water, a little at a time, until the sauce reaches your desired consistency and coats the noodles. (I used most of the pasta water.) Taste and adjust with additional salt, pepper, or lemon juice, if needed.
- Serve immediately, topped with extra Parmesan, freshly ground black pepper, and a drizzle of olive oil.
Did you make this recipe?
You can tag me at @iamhomesteader.
What should I adjust to make a smaller batch?
Hi Donna! You can easily cut this recipe in half! 😊 Just halve all of the ingredients and use 8 ounces of pasta instead of a full pound. The cooking times will stay about the same… you’ll still want to cook the zucchini until it’s soft, jammy, and most of its liquid has cooked away. Enjoy!