Can I make this recipe dairy-free?

Yes, you can substitute the butter with olive oil, and the heavy cream with full-fat coconut milk or a cashew cream. For the parmesan, nutritional yeast or a dairy-free parmesan alternative works well. The flavor profile will change slightly, but it will still be delicious.

My sauce seems too thick - what should I do?

If your sauce becomes too thick, simply add a bit more pasta water or a splash of cream to thin it out. Remember that the sauce will continue to thicken as it cools, so it's better to err on the side of slightly too thin when it's hot.

Can I prepare any components of this dish ahead of time?

Absolutely! The lemon-basil mixture can be prepared a few hours ahead. You can also slice the zucchini and store it covered in the refrigerator. The actual sauce comes together quickly, so it's best made right before serving.

Is there a way to make this dish less rich?

For a lighter version, replace half the heavy cream with chicken or vegetable broth, or use half-and-half instead of heavy cream. You can also reduce the amount of butter by half and supplement with extra-virgin olive oil.

Lemon Basil Zucchini Pasta Alfredo Recipe

Name: Lemon Basil Zucchini Pasta Alfredo Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Italian-fusion
Ingredients: 1 lb linguine or fettuccine; 6 tbsp salted butter; 1 lemon, sliced, seeds removed; ½ cup fresh basil, chopped; 1 yellow onion, chopped; 2 cloves garlic, chopped; 2 zucchini or yellow summer squash, very thinly sliced; 2 tbsp fresh thyme leaves; Salt, to taste; Black pepper, to taste; Chili flakes, to taste; 1 cup heavy cream; 1½ cup grated parmesan cheese

Description

A creamy and luscious Lemon Basil Zucchini Pasta Alfredo that combines vibrant flavors of fresh basil, lemon, and caramelized onions with a rich parmesan sauce. This dish is a delightful twist on traditional Alfredo, incorporating zucchini for added texture and nutrients. Perfect for a comforting dinner or when you’re looking to impress with minimal effort.

Ingredients

Units Scale

Pasta

1 lb linguine or fettuccine

For the Sauce

6 tbsp 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 tbsp fresh thyme leaves
Salt, to taste
Black pepper, to taste
Chili flakes, to taste
1 cup heavy cream
1 1/2 cup grated parmesan cheese

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Instructions

Cook the Pasta
Bring a large pot of salted water to a boil. Add the linguine or fettuccine and cook according to the package directions until al dente. Reserve ½ cup of pasta cooking water before draining.
Caramelize the Lemon
In a large skillet over medium heat, melt 2 tablespoons of the salted butter. Add the lemon slices and sear them until caramelized, about 1 minute on each side. Remove the lemon slices from the skillet, chop finely, and combine them with the fresh basil. Set aside.
Sauté the Onion and Zucchini
In the same skillet, melt the remaining 4 tablespoons of butter. Add the chopped onion and cook until caramelized, about 8-10 minutes. Stir in the garlic, thinly sliced zucchini (or summer squash), fresh thyme, and season with salt, pepper, and chili flakes. Cook for an additional 5 minutes until the zucchini becomes golden.
Prepare the Creamy Alfredo Sauce
Pour the reserved ½ cup of pasta water and 1 cup of heavy cream into the skillet, stirring until smooth. Bring the mixture to a gentle simmer and cook for around 5 minutes until slightly thickened. Stir in the grated parmesan cheese until melted and combined.
Toss Pasta with Sauce
Add the cooked pasta to the skillet with the sauce. Toss everything together to ensure the pasta is coated evenly. Cook for an additional 2 minutes to allow the flavors to meld.
Serve and Garnish
Serve the pasta hot, topped with the reserved caramelized lemon and basil mixture. Twirl the pasta with the zucchini and creamy sauce for a perfect bite. Enjoy!

Notes

Add some grilled chicken or shrimp for protein and extra flavor.
For a healthier twist, replace pasta with zucchini noodles or whole-grain pasta.
Substitute heavy cream with half and half for a lighter sauce.
Be careful not to overcook the zucchini to maintain its texture.

Nutrition

Serving Size: 1 Serving
Calories: 550kcal
Sugar: 4g
Sodium: 400mg
Fat: 30g
Saturated Fat: 18g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 3g
Protein: 15g
Cholesterol: 80mg