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

준비 시간: 15분
조리 시간: 25 minutes
총 시간: 40 minutes

🍽️ Servings

4 servings

🌿 Difficulty

쉬운

🛒 재료

For the Pasta:

🍝 12 oz fettuccine or linguine
🧄 4 cloves garlic, minced
🧈 2 tbsp unsalted butter
🫒 올리브 오일 1큰술
🍋 Zest of 1 lemon
🍋 Juice of 1½ lemons
🥣 1 cup heavy cream
🧀 ¾ cup grated Parmesan cheese
🌿 1 tsp dried thyme
🧂 소금과 후추 (취향에 따라)
🌿 2 tbsp chopped fresh parsley

For the Roasted Zucchini:

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

👩‍🍳 지침

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.

📊 영양 정보 (1회 제공량당)

섬유: 4g

칼로리: 510

단백질: 16g

지방: 29g

탄수화물: 49g

Creamy Lemon Garlic Pasta with Roasted Zucchini