Can I use dried herbs instead of fresh?

Yes, though the flavor won't be quite as vibrant. If substituting dried herbs, use about 1/3 the amount of fresh (so about 2 teaspoons dried thyme instead of 2 tablespoons fresh). For the basil, however, fresh really makes a difference in this dish.

My sauce broke and looks grainy. What happened?

This usually happens when the sauce is heated too aggressively or when the cheese is added to a boiling sauce. Keep your heat moderate, add the cheese after removing from direct heat, and stir constantly. If it does break, sometimes a splash of cream and gentle reheating can help bring it back together.

Can I make this pasta gluten-free?

Absolutely! Simply substitute your favorite gluten-free pasta. The sauce itself is naturally gluten-free. Just be aware that gluten-free pasta sometimes releases more starch, so you might need less pasta water in your sauce.

Is there a lighter version of this recipe?

For a lighter take, you can replace half the heavy cream with whole milk or chicken broth (though the sauce won't be quite as rich). You can also reduce the butter by half and use more zucchini and less pasta for a more vegetable-forward dish.

Lemon Basil Zucchini Pasta Alfredo Recipe

Description

A creamy and refreshing Lemon Basil Zucchini Pasta Alfredo that perfectly blends the zest of lemon, the aroma of basil, and the richness of parmesan. This easy-to-make dish is light yet flavorful, ideal for a delicious weeknight dinner or a refreshing main-course treat.

Ingredients

Pasta Base

- - ▢ 1 pound linguine or fettuccini

Sauce and Vegetables

- - ▢ 6 tablespoons salted butter
  - ▢ 1 lemon, sliced, seeds removed
  - ▢ 1/2 cup fresh basil, chopped
  - ▢ 1 yellow onion, chopped
  - ▢ 2 cloves garlic, chopped
  - ▢ 2 zucchini or yellow summer squash, very thinly sliced
  - ▢ 2 tablespoons fresh thyme leaves

Seasoning

- - ▢ salt and black pepper
  - ▢ chili flakes

Final Ingredients

- ▢ 1 cup heavy cream
- ▢ 1 1/2 cups grated parmesan cheese

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Instructions

Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Remove 1/2 cup of the pasta cooking water and drain the rest.
Prepare Lemon Basil Mixture: In a large skillet, melt 2 tablespoons of butter over medium heat. Add lemon slices and sear until caramelized, about 1 minute per side. Remove the slices, finely chop them, and mix them with the chopped basil. Set aside.
Cook Vegetables: Using the same skillet, add the remaining 4 tablespoons of butter and the chopped onion. Cook until caramelized for about 8-10 minutes. Stir in the garlic, zucchini, and thyme, then season with salt, black pepper, and chili flakes. Continue cooking for 5 more minutes until the mixture turns golden.
Make the Alfredo Sauce: Add 1/2 cup of the reserved pasta cooking water and the heavy cream to the skillet with the vegetables. Stir until the mixture becomes smooth and bring it to a gentle simmer for 5 minutes until slightly thickened. Stir in the grated parmesan cheese.
Combine Pasta and Sauce: Add the cooked pasta to the skillet, mixing and tossing to coat it evenly in the sauce. Cook for 2 minutes, allowing the flavors to meld. Remove from heat.
Serve: Plate the pasta, topping it with the reserved lemon and basil mixture for a fresh, zesty finish. Twirl the pasta with the creamy sauce and serve immediately. EAT and ENJOY!

Notes

Use fresh, seasonal zucchini or yellow squash for the best flavor.
Feel free to adjust the chili flakes for your desired level of spice.
If the sauce is too thick, you can thin it out further using additional pasta water.
The grated parmesan adds saltiness, so taste before adding extra salt.

Nutrition

Serving Size: 1/6 of the recipe
Calories: 450
Sugar: 4g
Sodium: 550mg
Fat: 26g
Saturated Fat: 15g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 3g
Protein: 13g
Cholesterol: 70mg