Lemon Pepper Pasta

5 from 15 votes
Jump to Recipe

This post may contain affiliate links.

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 one.

Lemon Pepper Pasta on a green ceramic plate with silver forks.
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

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 To Make

Lemon Pepper Pasta Ingredients on a counter in small dishes and bowls.

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.

Recipe Variations

Pasta. Use any pasta shape you enjoy.

Zucchini. You can also use yellow squash.

Coconut Milk. You can use reduced fat coconut milk, but it won’t be as creamy. You can also use cow’s milk.

Make it Gluten Free. Use gluten free pasta noodles.

Make it vegan. just skip the cheese to make this vegan or use a vegan cheese.

How To Make Lemon Pasta.

Step One. 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.

Step Two. 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.

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.

Tips 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 skip the zucchini?

Yes, you can also use summer squash in place or skip it all together.

Can I add more protein?

Yes, fried tofu, grilled chicken or shrimp would be great with this lemon pasta.

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.

Lemon Pepper Pasta close up with zucchini and a silver fork.

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 are the way to go!

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 on a green plate with forks.
5 from 15 votes

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.
Prep: 8 minutes
Cook: 20 minutes
Servings: 2

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
  • cup lemon juice, *
  • 1 tbsp lemon zest
  • 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 

  • 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.
  • 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.
Cooking times will vary a bit depending on pasta shape and size.
Keeps in the fridge for up to 4 days. Can be served warm or chilled. 

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.

Additional Info

Author: Bailey
Prep Time: 8 minutes
Cook Time: 20 minutes
Course: Main Course
Cuisine: American
Servings: 2
Calories: 423
Keyword: dairy free
Like this recipe? Leave a comment below!

About Bailey


You may also like

5 from 15 votes (4 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




19 Comments

  1. 5 stars
    So so good! Will definitely be making this again!

  2. 5 stars
    We make this pasta monthly for over a year everyone needs this in their recipe box it’s always sooo good.