Description
A vibrant and creamy lemon pepper pasta featuring tender zucchini, aromatic herbs, and a luscious coconut milk sauce. This quick 28-minute recipe combines fresh lemon juice and zest with a blend of spices, creating a deliciously tangy and comforting dish perfect for a light dinner or lunch.
Ingredients
Vegetables and Aromatics
- 2 cups thinly sliced zucchini (about 2 small/medium zucchinis)
- ½ cup chopped white onion
- 3 garlic cloves (chopped)
- 1 tbsp basil (for garnish)
- 1 tbsp lemon zest
Pantry Items and Seasonings
- 2 cups pasta (uncooked)
- 2 tbsp olive oil
- ½ tsp dried rosemary
- ¼ tsp salt
- ½-1 tsp lemon pepper (no salt added)
- ¼ tsp dried oregano
- ½ tsp chili pepper flakes
- ⅓ cup lemon juice
- 1¼ cup water
- 1 (13.5 oz) can full fat coconut milk
- ½ cup Mozzarella cheese or Italian cheese blend (optional)
Instructions
- Sauté vegetables: Heat olive oil in a deep skillet or sauté pan over medium-high heat. Add chopped onions and sliced zucchini, cooking for about 3 minutes until fragrant. Then add dried rosemary, salt, lemon pepper, dried oregano, chili pepper flakes, and chopped garlic. Continue to sauté for another 3-5 minutes, allowing the flavors to meld.
- Cook pasta in skillet: Add lemon juice, lemon zest, uncooked pasta, water, and coconut milk into the skillet. Stir gently and add a pinch more salt if needed. Cover the skillet and cook on medium heat for approximately 15 minutes, stirring frequently, until the pasta is al dente and the liquid is mostly absorbed.
- Simmer and thicken sauce: Uncover the skillet and reduce heat to low-medium. Simmer uncovered for 3-5 minutes, stirring occasionally, to allow the sauce to thicken and coat the pasta thoroughly.
- Melt cheese under oven: Sprinkle the top evenly with mozzarella or Italian cheese blend if using. Transfer the skillet to a preheated oven at 375ºF and bake for about 6 minutes until the cheese is melted and browned.
- Garnish and serve: Remove from oven, garnish with fresh basil leaves, and serve immediately to enjoy the creamy, tangy flavors.
Notes
- For a vegan version, omit the cheese or use a vegan cheese alternative.
- Adjust lemon pepper quantity to taste for desired tanginess and spice level.
- Use gluten-free pasta to make this recipe gluten-free.
- Stir frequently during pasta cooking to prevent sticking.
- Leftovers can be refrigerated for up to 2 days; reheat gently.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-inspired
