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4.50 from 2 votes

Lemon Spaghetti with Raw Fresh Zucchini

Lemon Spaghetti with Fresh Zucchini. A perfect summer meal!  Bold flavors from garlic, lemon juice, zest, and extra virgin olive oil.  The fresh raw zucchini is cooked ever so slightly at the end to finish this delicious pasta dish.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Course
Cuisine: Italian
Servings: 4


  • 1 pound spaghetti
  • 3 medium zucchini
  • 2 large lemons
  • 1/2 cup extra virgin olive oil
  • 3 cups pasta water
  • 3 Tbsp chopped parsley
  • 10 cloves chopped garlic
  • 1 tsp pepper
  • 2 tsp kosher salt


  • Cook Spaghetti according to directions.
  • Peel zucchini into strips with vegetable peeler or mandoline.  Cut strips in half.  Keep a few full length for visual interest.  Zest and juice 2 lemons and set both aside.
  • Chop 10 cloves of garlic coarsely and saute in large pan on medium heat with 2 Tablespoons of extra virgin olive oil.  Saute until golden brown.  Do not burn garlic, turn heat down if necessary.  If garlic is finished before the pasta, turn off burner temporarily.
  • Reserve 3 cups of pasta water before draining.  Once drained add pasta to pan with garlic and mix together.  
  • Add zucchini, lemon zest and half the lemon juice.  Stir for 30 seconds and turn off heat. Remaining lemon juice can be used at the end if more lemon flavor is called for.
  • Add 2 cups of the pasta water, salt, pepper, and parsley.  Stir and cover at table for 2 minutes.  This will help the sauce stick to the pasta.
  • Remove lid and taste pasta.  Adjust salt and pepper if required.  If pasta is a little dry add some more of the pasta water.  If it needs a little more lemon flavor use some of the reserved lemon juice.
  • Finally add a 1/4 cup of extra virgin olive oil onto the pasta, stir it together and serve.  Can be served with grated parmigiano-reggiano, hot pepper flakes, and some lemon wedges.  Enjoy!


Calories: 460kcal | Carbohydrates: 67g | Protein: 15g | Fat: 16g | Sodium: 250mg