Lemony Zucchini Pasta Recipe | PBS Food

Lemony Zucchini Pasta

No matter the time of year, this lemony zucchini pasta is a satisfying way to eat your veggies. (Recipe Credit: Adrianna Adarme of Fresh Tastes)


Yield: Serves 2-3

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  • 1 pound pasta 
  • 1/2 cup pasta water
  • Freshly ground pepper
  • 2 tablespoons olive oil 
  • 1 shallot, peeled and minced
  • 3 garlic cloves
  • 1 zucchini, sliced
  • 1 summer squash, sliced
  • 1/2 cup crème fraîche
  • Zest and juice from 1 lemon 


  1. Bring a large pot of salted water to a boil. Cook the pasta according to the package’s direction, until al dente. Scoop out 1 cup of pasta water and set aside. Drain the pasta. If you’re moving a little slowly in the kitchen, toss the pasta with a teaspoon of olive oil so it doesn’t stick. 
  2. In a large saute pan, set over medium heat, add the olive oil. When warm, add the minced shallot, garlic and zucchini and summer squash. Cook until softened, about 5 minutes. Add the pasta to the pot, along with the crème fraîche, lemon juice and a few pinches of salt and pepper. Then pour in about 1/4 cup pasta water and give it a good mix. Adjust the salt and pepper according to your liking.
  3. Divide amongst plates or bowls and serve. 
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