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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 one.
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
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.
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.
FAQs For Lemon Pepper Pasta.
No need to. The Pasta will cook in the water and coconut milk to the perfect texture.
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 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
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
- 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
We loved this dish! Perfect for late summer months. Saving this recipe for the future.
My kids Loved This recipe. Even with the zucchini, they early eat zucchini so I was unsure but they loved it.
tried this lemon pasta &it’s really easy and delicious
Just meet us for dinner last night it was so easy and really good for summer thank you!
Amazing!
Best pasta ever
I am so happy to hear you loved it! Thank you!
This pasta was so easy and delicious, I will definitely be making it again. Love the use of coconut milk instead of heavy cream, I would have never thought of that.
I am very happy to hear that you enjoyed it it’s a household favorite this time of year
Hi Sailor Bailey, thank you we love your recipes. My son is gluten-free free due to celiacs disease and highly allergic to dairy. Sometimes its hard to find good switches since he grew up in Italian family and loved his breads and cheeses. He got sick at age 19 when rebuilding the World Trade Center. Thank you
Hi Fern, I am so happy to hear my recipes help your son to eat some healthier options for his allergies. Thank you so much for the feedback!
Hi, love your recipes! Can you substitute coconut milk with whipping cream?
Thanks!
Absolutely! This would be a wonderful swap. You can also use a dairy free milk alternative.
One of my favorite recipes to date! Finally remembering to leave a review.
Had this for lunch today. Amazingly delicious!