Easy Vegan Lemon Zucchini Pasta

This vegan lemon zucchini pasta is ready in about 27 minutes. It’s a healthy dish with a fresh citrus taste.

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Prep Time 10

Cook Time 17

Total Time 27

Servings: 4 people

Course: Dinner

Cuisine: Italian

Calories: 420

12 oz dry spaghetti (or linguine)
2 medium zucchini (halved lengthwise and thinly sliced)
3 tbsp extra-virgin olive oil
3 cloves garlic (thinly sliced)
1 medium lemon (zested and juiced: about 1 tablespoon zest, 3 tablespoons juice)
1/2 tsp red pepper flakes (optional, adjust to taste)
1/2 tsp kosher salt (plus more for pasta water)
1/4 tsp freshly ground black pepper
1/4 cup chopped fresh parsley or basil (packed)
1 cup reserved pasta cooking water

Boil pasta: Bring a large pot of well‑salted water to a boil. Cook pasta until 1–2 minutes shy of package time. Reserve 1 cup pasta water, then drain.
Sauté zucchini: Heat olive oil in a wide skillet (I love my OXO Good Grips 12" Nonstick Skillet) over medium. Add sliced zucchini and salt. Cook, tossing occasionally, until lightly golden on the edges and just crisp‑tender.
Bloom aromatics: Push zucchini to one side. In the open space, add garlic and red pepper flakes. Cook 30–45 seconds until fragrant but not browned.
Deglaze with lemon: Add lemon zest and juice. Cook about 30 seconds, scraping up any browned bits.
Emulsify sauce with pasta water: Add drained pasta to the skillet. Pour in 1/2 cup hot pasta water and toss briskly 60–90 seconds until glossy, adding more water as needed for a silky sauce.
Season and finish: Turn off heat. Add remaining salt, black pepper, and chopped parsley or basil. Toss well. Adjust with more lemon or salt and sprinkle nutritional yeast and toasted nuts, if using.
Serve: Twirl into warm bowls and serve hot, with extra lemon wedges on the side if desired.

Refer to complete step by step instructions below.