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Lemon Pepper Pasta is a light, tangy and refreshing dish the whole family will love. This pasta dish has sliced zucchinis sautéed into it coming together in under 30 minutes and all in one pot. You will love this recipe.
Why Make This Lemon Pepper Pasta.
- It is refreshing, light and full of summer flavors. Zucchini is my favorite veggie for this, you can also make my Zucchini Fries as well which even pair great with this pasta. You can pair this pasta with shrimp, salmon or pasta for a totally filling well rounded meal.
- This recipe requires one cooking dish! You make the entire recipe using one dish. It’s ready in under 30 minutes and is full of fresh lemon flavors.
Ingredients Needed
- Pasta. Any pasta shape of choice will work, I prefer rigatoni. You can also use Gluten-Free Noodles.
- Seasoning. Rosemary, oregano, salt, lemon pepper and red pepper flakes.
- Lemon. You will need fresh lemon, we will be using the zest from the lemon for a flavor punch. One medium size should be plenty.
- Olive Oil. A non bitter light tasting olive oil such as this olive oil
- Fresh Garlic. I always go for fresh, it really elevates flavor.
- Full Fat coconut milk. We will use the entire can for this Lemon Pasta.
All other ingredients and measurements can be found in the recipe card below.
How To Make Lemon Pepper Pasta.
Ready to cook? Let me walk you through the recipe. For your convenience, there is a full ingredient list and detailed instructions in the printable recipe card below.
- Step One. Sauté the zucchini’s and onion.
- Step Two. Add in lemon juice, zest, uncooked pasta, water and coconut milk. add a pinch more salt and cover.
- Step Three. Uncover and simmer on low/medium heat for another 3-5 minutes to be sure sauce is thickened.
- Step Four. Sprinkle with the cheese and place in the oven for about 6 minutes or until the cheese is melted and browned. Serve topped with fresh basil and enjoy immediately.
Recipe Tips
- Don’t overcook the noodles, it’s best when the pasta is al dente.
- Use an oven safe skillet! Keep this meal one dish friendly by ensuring your skillet is oven safe.
- Add grilled chicken, shrimp or cooked ground turkey for more protein.
- Store leftovers in an airtight container in the fridge for up to 4 days. You can freeze these for up to 2 months.
FAQs For Lemon Pepper Pasta.
Do I cook my pasta first?
No need to. The Pasta will cook in the water and coconut milk to the perfect texture.
Can I add more protein?
Yes, fried tofu, grilled chicken or shrimp would be great with this lemon pasta.
Recipe Pairings
This Lemon Pepper Pasta pairs excellent with
- Air Fried Garlic Bread,
- or my Homemade Garlic Rolls.
- If you are looking for a good protein pairing, my Naked Chicken Tenders
Other Pasta Recipes To Try
If you loved this recipe let me know! Also, follow me on Instagram & Pinterest for even more fun recipes to make you feel good from the inside out. Thanks for being here.
Lemon Pepper Pasta
Lemon Pepper Pasta is a light, tangy and refreshing dish the whole family will love. This lemon pasta has sliced zucchinis sautéed into it coming together in under 30 minutes and all in one pot. You will love it.
Equipment
- large skillet, oven safe Optional to keep it one dish!
- sharp knives
Ingredients
- 2 cups pasta, uncooked
- 2 tbsp olive oil
- 2 cups thinly sliced zucchini, about 2 small/medium zucchinis
- ½ cup chopped white onion
- 3 garlic cloves, chopped
- ½ tsp dried rosemary
- ¼ tsp salt
- ½-1 tsp lemon pepper, *no salt added lemon pepper
- ¼ tsp dried oregano
- ½ tsp chili pepper flakes
- ⅓ cup lemon juice, *
- 1 tbsp lemon zest
- 1¼ cup water
- 1 13.5 oz can full fat coconut milk
- ½ cup Mozzarella cheese or Italian cheese blend, optional
- 1 Tbsp basil , for garnish
Instructions
- Sauté the zucchini and onions. Heat your olive oil in a deep skillet or sauté pan on medium to high heat. Add in diced onions and zucchini. Sauté for about 3 minutes until fragrant. Then add in seasoning and chopped garlic. Sauté for another 3-5 minutes.
- Cook the pasta in the skillet. Add in lemon juice, zest, uncooked pasta, water and coconut milk. add a pinch more salt and cover. Preheat oven to 375º. Cook on medium heat for about 15 minutes, or until pasta is al dente. Stir frequently while cooking.
- Uncover and simmer on low/medium heat for another 3-5 minutes to be sure sauce is thickened. Sprinkle with the cheese and place in the oven for about 6 minutes or until the cheese is melted and browned. Serve topped with fresh basil and enjoy immediately.
Notes
Any raw pasta shape will work. Sub gluten free if needed.
Fresh lemon juice and zest is best.
- Don’t overcook the noodles, it’s best when the pasta is al dente.
- Use an oven safe skillet! Keep this meal one dish friendly by ensuring your skillet is oven safe.
- Add grilled chicken, shrimp or cooked ground turkey for more protein.
- Store leftovers in an airtight container in the fridge for up to 4 days. You can freeze these for up to 2 months.
Nutrition
Serving: 1cup | Calories: 423kcal | Carbohydrates: 27g | Protein: 12g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 18mg | Sodium: 1670mg | Potassium: 1216mg | Fiber: 6g | Sugar: 15g | Vitamin A: 1488IU | Vitamin C: 63mg | Calcium: 281mg | Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Leave a comment below!
Really great for dinner tonight thank you!
So so good! Will definitely be making this again!
We make this pasta monthly for over a year everyone needs this in their recipe box it’s always sooo good.
Hi Jenna, thank you so much!
I hope you all love this fresh dish! xoxo – Bailey
Flavor was amazing and creamy consistency did well when reheated!
So happy to hear this, thank you for the feedback!