Lemon Zucchini Pasta with Garlic Chili Breadcrumbs
A fresh, vibrant pasta tossed with sautéed zucchini, lemon, parmesan, and topped with a crunchy garlic–chili breadcrumb. Light, creamy (without cream!), and perfect for a quick meal.
⏱ Time
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Ingredients
For the Pasta
200g spaghetti or linguine
1 medium zucchini, grated or thinly sliced
2 tbsp olive oil
2 garlic cloves, minced
Zest of 1 lemon
1–2 tbsp lemon juice
¼ cup pasta water (reserved)
¼ cup grated parmesan
Salt & black pepper
Optional: pinch of red chili flakes (use very little or skip)
For Garlic Chili Breadcrumbs
½ cup breadcrumbs
1 tbsp olive oil
1 garlic clove, minced
Pinch of chili flakes (optional)
Salt to taste
Instructions
1. Cook the Pasta
1. Boil salted water and cook pasta until al dente.
2. Reserve ¼ cup pasta water, then drain.
2. Make the Garlic Chili Breadcrumbs
1. Heat olive oil in a pan.
2. Add garlic and a tiny pinch of chili flakes (or skip).
3. Add breadcrumbs and toast 2–3 minutes until golden.
4. Season with salt and set aside.
3. Prepare the Pasta Base
1. In the same pan, heat 2 tbsp olive oil.
2. Add minced garlic and sauté for 20 seconds.
3. Add grated/sliced zucchini and cook 3–4 minutes until soft.
4. Add lemon zest, lemon juice, salt, and black pepper.
4. Combine
1. Add the cooked pasta to the zucchini.
2. Pour in ¼ cup pasta water and toss.
3. Mix in parmesan until it melts into a light sauce.
4. Taste and adjust lemon, salt, and pepper.
5. Serve
Top with crunchy garlic-chili breadcrumbs.
Add extra parmesan or parsley if you like.
Tips
For creamier pasta, add 1 tbsp butter at the end.
For non-spicy version, make garlic-only breadcrumbs.
Add grilled chicken or shrimp if you want more protein.
❓ frequently asked questions FAQ
Q: Can I use yellow zucchini?
Yes, any type works.
Q: Can I make it fully non-spicy?
Absolutely — skip the chili flakes.
Q: Can I meal-prep this?
The pasta is best fresh, but the breadcrumbs can be made ahead.