Lemony Spaghetti and Zucchini

Spaghetti feels light and fresh when tossed with noodle-thin zucchini and lemon.
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  • Level: Easy
  • Total: 35 min
  • Active: 15 min
  • Yield: 4
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Kosher salt

1 pound spaghetti

4 tablespoons unsalted butter

1 large zucchini, cut into long, thin "noodles"

1 tablespoon grated lemon zest, plus 3 tablespoons fresh lemon juice and lemon wedges, for serving

1 teaspoon crushed red pepper flakes, plus more, for serving

1 cup grated Parmesan, plus more, for serving


  1. Bring a large pot of salted water to a boil.
  2. Cook the spaghetti according to the package directions; drain, reserving 1 cup cooking water.
  3. Melt the butter in a large skillet over medium-high heat. Add the zucchini noodles, lemon zest, red pepper flakes and 1 teaspoon salt. Cook, tossing gently with tongs, until crisp-tender, about 2 minutes. Add the pasta and reserved cooking water and toss to combine. Stir in the lemon juice and Parmesan. Season with salt.
  4. Transfer the spaghetti to a serving bowl. Top with more Parmesan and red pepper flakes and serve with lemon wedges.
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