Lemon Basil Zucchini Pasta Alfredo

Lemon Basil Zucchini Pasta Alfredo is the summer pasta dish your dinner rotation didn’t know it needed. Creamy, fresh, and bursting with seasonal flavor, this recipe is a delicious twist on the classic Alfredo. With tender golden zucchini, fresh chopped basil, and just the right pop of lemon, every bite tastes like sunshine in a bowl.

Even better? It’s incredibly easy to make. In under 30 minutes, you’ll have a cozy yet bright pasta dish that’s both comforting and fresh. The combination of rich cream and Parmesan with light lemon zest creates a dreamy, balanced sauce that clings to every strand of fettuccine.

Interestingly, traditional Alfredo doesn’t include cream at all—just butter and Parmesan. But this modern version adds richness and flexibility, perfect for pairing with vegetables like zucchini and fresh herbs like basil.

Whether you’re entertaining guests or craving a quick weeknight dinner, this Lemon Basil Zucchini Pasta Alfredo is sure to become a go-to. It’s rustic, modern, and so satisfying.

Recipe Yield: 3–4 servings

INGREDIENTS

8 oz fettuccine or linguine
2 medium zucchini, thinly sliced into half-moons
½ cup grated Parmesan cheese
½ cup chopped fresh basil
1 cup heavy cream
2 tbsp unsalted butter
2 tbsp olive oil
2 cloves garlic, minced
1 tsp lemon zest
2 tbsp lemon juice
½ tsp salt
¼ tsp black pepper
Extra Parmesan, for garnish

INSTRUCTIONS

1. Cook the pasta:
Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve ½ cup pasta water, then drain and set aside.

2. Sauté the zucchini:
In a large skillet, heat butter and olive oil over medium heat. Add garlic and cook until fragrant, about 30 seconds. Stir in zucchini and cook for 5–6 minutes, stirring occasionally, until tender and slightly golden.

3. Make the Alfredo sauce:
Reduce heat to low. Pour in the heavy cream and stir gently to combine. Simmer for 2 minutes, then add the Parmesan cheese, lemon zest, lemon juice, salt, and pepper. Stir until cheese is melted and sauce is creamy.

4. Combine everything:
Add cooked pasta to the skillet and toss to coat in the sauce. If needed, use reserved pasta water a little at a time to loosen the sauce. Fold in fresh basil.

5. Serve:
Plate the pasta warm and top with extra Parmesan and more fresh basil if desired.

Helpful Tips to Perfect This Recipe

Don’t Overcook Zucchini: Sauté just until golden and tender. Overcooking makes it mushy and less flavorful.
Use Fresh Basil & Lemon: Fresh basil adds brightness, while real lemon juice and zest bring a subtle zing that balances the creamy sauce.
Loosen Sauce as Needed: A splash of reserved pasta water keeps the Alfredo sauce silky without becoming too thick or sticky.

Cooked it? 🍳 Loved it? ❤️ Changed it up? 🔄 Your opinion matters! Log in with Google or Facebook using the button below, share your foodie adventure, and let’s make cooking even more fun together! 🎉