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pasta with zucchini and mint recipe

Lemon Zucchini Pasta with Mint

A bright, summery pasta that blends lemon, caramelized zucchini, and fresh mint into a silky sauce made with olive oil, cheese, and starchy pasta water. Light, fresh, and full of sunshine — it’s Amalfi Coast flavor from one pan.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 people
Course: Main Course (Dinner / Lunch)
Cuisine: Italian / Mediterranean
Calories: 450
Ingredients Method Notes

Ingredients
  

For 4 servings:
  • 12 oz 340 g spaghetti or linguine
  • 2 medium zucchini thinly sliced into rounds
  • 3 tbsp extra-virgin olive oil plus more for finishing
  • 2 garlic cloves thinly sliced
  • 1 lemon zest + 2 tbsp juice
  • 1 cup reserved pasta water
  • 1/2 cup freshly grated Parmigiano-Reggiano or feta for variation
  • 1/4 tsp red pepper flakes optional
  • Small handful of fresh mint leaves torn
  • Kosher salt and freshly cracked black pepper to taste
  • Splash of white wine vinegar optional, for brightness
Optional add-ins:
  • Cherry tomatoes pine nuts, shrimp, tuna, chicken, basil, or parsley.

Method
 

Boil the pasta
  1. Bring a large pot of salted water to a rolling boil (it should taste like the sea). Cook the pasta 1 minute less than package instructions. Reserve 1–2 cups of pasta water before draining.
Brown the zucchini
  1. Heat a 14-inch skillet over medium-high. Add olive oil until it shimmers.
  2. Lay zucchini slices in a single layer and cook undisturbed for 2–3 minutes per side until golden brown. Salt only after browning so they caramelize, not steam. Remove and set aside.
Build the sauce
  1. Lower heat to medium. In the same pan, add garlic and cook for 30–60 seconds until fragrant.
  2. Stir in lemon zest and a splash of lemon juice (and vinegar if using).
  3. Add about ½ cup pasta water and a small handful of cheese. Whisk until glossy.
Toss everything together
  1. Add cooked pasta and browned zucchini to the pan. Toss, adding pasta water a splash at a time until the sauce looks silky and clings to the noodles.
Finish and season
  1. Remove from heat. Add torn mint leaves, the rest of the cheese, salt, pepper, and red pepper flakes (if using).
  2. Finish with a drizzle of olive oil and a squeeze of lemon juice. Toss once more and serve immediately.

Notes

  • Use a wide pan (14-inch) to brown zucchini evenly — crowding causes steaming.
  • Don’t skip the reserved pasta water; it’s the secret to a glossy, restaurant-style sauce.
  • Add lemon juice at the end — it keeps the flavor bright without turning sour.
  • For a vegan version, skip cheese and use vegan feta or toasted pine nuts for richness.
  • Serve warm, room temperature, or cold — it’s delicious either way.
  • Store leftovers in the fridge up to 3–4 days; reheat gently with a splash of water or olive oil.