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

準備時間: 15分
調理時間: 25 minutes
合計時間: 40 minutes

🍽️ Servings

4 servings

🌿 Difficulty

簡単

🛒 材料

For the Pasta:

🍝 12 oz fettuccine or linguine
🧄 4 cloves garlic, minced
🧈 2 tbsp unsalted butter
🫒 オリーブオイル大さじ1
🍋 Zest of 1 lemon
🍋 Juice of 1½ lemons
🥣 1 cup heavy cream
🧀 ¾ cup grated Parmesan cheese
🌿 1 tsp dried thyme
🧂 塩コショウ、お好みで
🌿 2 tbsp chopped fresh parsley

For the Roasted Zucchini:

🥒 2 medium zucchinis, sliced into half-moons
🫒 オリーブオイル大さじ1
🧂 Salt, black pepper, and chili flakes to taste

👩‍🍳 手順

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.