Lemony Pasta with Shaved Zucchini, Fresh Peas, and Parmesan
- 8 ounces rotini pasta
- 1 teaspoon olive oil
- 2 zucchini, spiralized using the flat ribbon blade
- ½ cup fresh peas
- 1 lemon, zested
- ¼ lemon, juiced
- 2 tablespoons grated Parmesan cheese, or to taste
- Bring a large pot of salted water to a boil. Cook rotini in boiling water until al dente, 8 to 12 minutes.
- While the pasta boils, heat olive oil in a skillet over medium-high. Sauté zucchini and peas in oil to soften, 2 to 3 minutes; remove from heat and stir lemon zest, lemon juice, salt and pepper with the vegetables. Drain the rotini. Toss with the vegetables in the skillet; top with Parmesan cheese to serve.
Lemon and Parmesan work well with a variety of seasonal produce. Try your favorites or whatever is ready to be harvested from your garden.
What others are saying
Aja A says:
A great quick and easy pasta dish where I was able to pull out my spiralizer since I've been going zoodle crazy lately. Very lemony and refreshing. I served this chilled - pasta salad style. Added some shrimp on top to complete the meal.
Queen Foodie says:
Love the refreshing lemon flavor in this dish. I'll definitely be making it again. It's an easy and great side dish to serve with a simple sautéed chicken breast.
Jeremy Hughes says:
Used bowtie pasta and subbed fresh peas for frozen ones. Loved how light and flavorful this turned out. Shaved parmesan on top was perfect.
Jenny J says:
I made this delicious pasta and added chicken apple and cheese sausages. Definitely one of my favorite spring pasta dishes. I love how quick it was!
Steven Gomes says:
Great spring time pasta that's a perfect dinner for two. I don't have a spiralizer so I chopped the zucchini. Also, I used frozen peas instead of fresh and it still turned out really good.