A silky, zesty pasta dish bursting with lemony freshness, roasted veggies, and savory Parmesan — perfect for summer nights or a light yet indulgent dinner.

🕒 Time

Vorbereitungszeit: 15 Minuten
Kochzeit: 25 minutes
Gesamtzeit: 40 minutes

🍽️ Servings

4 servings

🌿 Difficulty

Einfach

🛒 Zutaten

For the Pasta:

🍝 12 oz fettuccine or linguine
🧄 4 cloves garlic, minced
🧈 2 tbsp unsalted butter
🫒 1 EL Olivenöl
🍋 Zest of 1 lemon
🍋 Juice of 1½ lemons
🥣 1 cup heavy cream
🧀 ¾ cup grated Parmesan cheese
🌿 1 tsp dried thyme
🧂 Salz und Pfeffer nach Geschmack
🌿 2 tbsp chopped fresh parsley

For the Roasted Zucchini:

🥒 2 medium zucchinis, sliced into half-moons
🫒 1 EL Olivenöl
🧂 Salt, black pepper, and chili flakes to taste

👩‍🍳 Anleitung

1. Roast the Zucchini

Preheat oven to 425°F (220°C). Toss zucchini with olive oil, salt, pepper, and chili flakes. Spread on a baking tray and roast for 20 minutes or until tender and slightly golden.

2. Boil the Pasta

Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve ½ cup of pasta water, then drain.

3. Prepare the Lemon Garlic Sauce

In a large skillet over medium heat, melt butter with olive oil. Add garlic and sauté until fragrant (about 1 minute). Stir in lemon zest, juice, and thyme. Pour in cream, reduce heat, and let simmer for 3–4 minutes.

4. Combine Pasta & Sauce

Add drained pasta to the skillet. Toss to coat. Gradually add Parmesan, stirring until melted. If sauce is too thick, add a splash of reserved pasta water.

5. Serve

Top each plate with roasted zucchini and sprinkle with fresh parsley and extra lemon zest. Add cracked pepper and a final grating of Parmesan.

📊 Nährwerte (pro Portion)

Faser: 4g

Kalorien: 510

Protein: 16g

Fett: 29g

Kohlenhydrate: 49g

Creamy Lemon Garlic Pasta with Roasted Zucchini