Lemon Pepper Pasta

5 from 15 votes

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 Time8

Cook Time20

Course: Main Course

Cuisine: American

Diet: Vegetarian

Servings:

Author: Bailey

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

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