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Lemon-Basil Zucchini Pasta Recipe

This lemon-basil zucchini pasta celebrates the flavor of slow-cooked zucchini and pairs it with creamy goat cheese and crispy zucchini chips. This will be your new favorite vegetarian pasta recipe!
4.1 from 10 votes
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Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 4
Calories: 651kcal

Equipment

  • Wide pot
  • Large pot
  • Colander
  • Electric hand mixer or whisk
  • Skillet

Ingredients

Zucchini pasta:

  • 1 tablespoon neutral oil
  • 1 yellow onion peeled and diced
  • 3 zucchini trimmed and small-diced
  • .5 ounces fresh basil thinly sliced, a few basil leaves reserved for garnish
  • 1 lemon juiced and zested, zest reserved for garnish
  • 12 ounces tagliatelle
  • Salt and pepper to taste

Creamy goat cheese:

  • 6 ounces spreadable goat cheese
  • ¼ cup heavy cream plus more if needed
  • 2 tablespoons extra virgin olive oil
  • Salt to taste

Crispy zucchini chips:

  • 1 zucchini trimmed and sliced paper-thin
  • Salt
  • cup neutral oil

Instructions

Prepare the sauce:

  • Heat the neutral oil in a wide pot over medium heat. Add the onion and cook for 5 minutes until just translucent. Add the zucchini and season with salt. Cook over moderate heat (low to medium heat) for 20-30 minutes. The zucchini shouldn't brown too much. Instead, it should simmer, slowly pulling out the water and then evaporating, creating a jammy texture.

Start the zucchini chips:

  • Arrange the thinly sliced zucchini on a paper towel-lined plate, avoiding overlap as much as possible. Sprinkle with salt and set aside for 15–20 minutes.

Cook the pasta:

  • Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Scoop out 1 cup of the pasta water and set aside. Drain the pasta.

Prepare the goat cheese:

  • Combine the goat cheese, heavy cream, and extra virgin olive oil in a bowl. Add salt and mix with an electric hand mixer or a whisk until smooth and creamy. Taste and season to your preferences.

Fry the zucchini chips:

  • Pat the zucchini slices dry. Remove as much water as possible! Heat the neutral oil in a skillet over medium-high heat. Once hot, add the zucchini slices in an even layer and cook for 1–3 minutes per side or until golden-brown all over. Transfer to a paper towel-lined plate.

Finish the pasta sauce:

  • Once the sauce finishes simmering, add the sliced basil and lemon juice. Taste and season with salt and pepper.
  • Add the pasta cooking water and bring to a boil. Let boil for 2–3 minutes until the liquid reduces slightly. Add the cooked pasta and toss to coat. Turn off the heat.

To serve:

  • Spoon the goat cheese onto shallow bowls and smooth it out with the back of your spoon. Pile the pasta on top and arrange a few crispy zucchini chips on top. Garnish with basil leaves and lemon zest. Enjoy!

Nutrition

Calories: 651kcal | Carbohydrates: 72g | Protein: 23g | Fat: 31g | Sodium: 197mg | Fiber: 6g | Sugar: 9g | Vitamin C: 52mg
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