Rating: 4.5 stars
481 Ratings
  • 5 star values: 324
  • 4 star values: 46
  • 3 star values: 48
  • 2 star values: 47
  • 1 star values: 16


Credit: John Kernick

Recipe Summary

20 mins
20 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • Cook the pasta according to the package directions. Reserve 1 cup of the cooking water, drain the pasta, and return it to the pot.

  • Meanwhile, heat the oil in a medium skillet over medium-high heat. Add the zucchini, ½ teaspoon salt, and ¼ teaspoon pepper.

  • Cook, stirring, until the zucchini is tender and any liquid has evaporated, about 5 minutes.

  • Stir in the garlic and cook 1 minute more.

  • Add all but 2 tablespoons of the cheese to the pasta. Add the reserved cooking water, ¾ teaspoon salt, and ¼ teaspoon pepper. Stir until creamy.

  • Serve the pasta topped with the zucchini, lemon zest, and remaining 2 tablespoons cheese.

Nutrition Facts

455 calories; calories from fat 24%; protein 20g; carbohydrates 68g; sugars 6g; fiber 4g; fat 12g; saturated fat 6g; sodium 746mg; cholesterol 16mg.