Creamy One-Pot Lemon Zucchini Linguine - FoodByMaria Recipes

All Recipes

Creamy One-Pot Lemon Zucchini Linguine

Last Updated:

Prep

5 minutes

Cook

25 minutes

Yield

4 - 6 servings

Pasta is one of the most loved dishes in the world – and for good reason. It is also one of my favorite dishes to make. And this linguine pasta recipe is so creamy – with a fresh sauce and ingredients like cheese, lemons and zucchini, it will become a staple dish you will be craving.

Not to mention how easy it is to make. I like to keep things simple for you – which is why this linguine pasta recipe only requires one pot!

linguine pasta in pot

Why You Will Love This Linguine Pasta Recipe

  • Easy – One pot is all you need for this linguine pasta – it doesn’t get easier than that!
  • Leftovers – Don’t count on there being any leftovers with this linguine pasta, but if there are – this recipe keeps in the fridge for five to seven days and you just reheat to serve.
  • Yummy – This linguine pasta recipe is great because you can add other vegetables like fresh tomatoes to it and serve this with extra cheese on top or toasted sourdough bread. Yum!

linguine pasta recipe

Ingredient Notes

Zucchini: No matter how you cook it, I love zucchini for how versatile and delicious it is. Zucchini is super high in water and fibre and contains so many other good nutrients for your body. And as a bonus – zucchini also contains zero fat.

Lemons: Lemons freshen up any dish! Packed with vitamin C and fiber – there’s a reason lemon juice or lemon zest are used in so many recipes.

linguine pasta recipe ingredients

How to Make My Linguine Pasta Recipe

  1. Add all of the ingredients to a large pot.
  2. Transfer to the stovetop and place over medium-high heat.
  3. Stir the pasta every 3 – 4 minutes to help the ingredients combine and prevent sticking.
  4. Continue to cook for 20 – 25 minutes until pasta is tender, absorbs most of the liquid and flavors combine.
  5. Adjust seasoning to taste.
  6. Serve immediately with chopped fresh basil or parsley.

linguine pasta ingredients in pot

Expert Tips & FAQ

Replace the half + half with your favorite plant-based milk and swap the feta and parmesan with your favorite substitutes.

Use any other pasta you desire! Make it gluten free, and even choose a different type like penne, spaghetti, etc. It’s endless!

Add any other vegetables you wish! Customize the dish ☺

Serve this with extra cheese on top, fresh tomatoes, or toasted sourdough bread! YUM!

Store this in an airtight container in the fridge for 5 – 7 days. Reheat to serve.

linguine pasta on serving plate

Other Recipes You’ll Love

Vegan 5 Ingredient Tuna Lemon Pasta

Vegan Orzo with Creamy Zucchini and Lemon

Creamy Vegan Greek Lemon Rice Soup (Avgolemono)

Healthy Lemon Herb Baked Zucchini

For more eBooks:

If you want more deliciousness at the click of your finger, be sure to check out FoodByMaria’s Newest Mini Cookbooks. Limited time offer of 3 for $20USD.

For more Greek Recipes:

If you want more Greek Recipes, check out our Free Greek Recipe Mini Cookbook!  We also have an incredible APP for you to access at all times (yes, online and offline) all our recipes with a click of your finger – check it out here.

For more amazing recipes:

Loved this recipe? Good! We can give you access to Maria’s most famous recipes, check out our Top Ten Recipes Mini Cookbook! We also have an incredible APP for you to access at all times (yes, online and offline) all our recipes with a click of your finger – check in out here.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Creamy One-Pot Lemon Zucchini Linguine

  • Author: Maria Koutsogiannis
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 4 - 6 servings 1x
  • Category: Vegetarian
  • Method: Cook
  • Cuisine: Italian-Inspired, Vegetarian
  • Diet: Vegetarian

Description

This linguine pasta recipe is so creamy – with the fresh sauce and ingredients it will become a staple dish you will be craving.


Ingredients

Scale

2 tbsp. butter or vegan butter

1 medium yellow onion, diced

4 garlic cloves, minced

1 medium zucchini, sliced

1 tbsp. vegetable bouillon paste

2 ½3 cups water

1 tsp. salt

1 tsp. garlic powder

1 tsp. onion powder

½ tsp. cracked pepper

½ tsp. chili flakes

1 cup fresh basil, finely chopped

Zest of 1 lemon

5 tbsp. fresh lemon juice

¼ cup half + half cream

2/3 cup feta cheese

2/3 cup parmesan

250g dry linguine


Instructions

Add all of the ingredients to a large pot.

Transfer to the stovetop and place over medium-high heat.

Stir the pasta every 3 – 4 minutes to help the ingredients combine and prevent sticking.

Continue to cook for 20 – 25 minutes until pasta is tender, absorbs most of the liquid and flavors combine. 

Adjust seasoning to taste. 

Serve immediately with chopped fresh basil or parsley.

Notes

Replace the half + half with your favorite plant-based milk and swap the feta and parmesan with your favorite substitutes.

Use any other pasta you desire! Make it gluten free, and even choose a different type like penne, spaghetti, etc. It’s endless!

Add any other vegetables you wish! Customize the dish

Serve this with extra cheese on top, fresh tomatoes, or toasted sourdough bread! YUM!

Store this in an airtight container in the fridge for 5 – 7 days. Reheat to serve.


Nutrition

  • Serving Size: 6
  • Calories: 240
  • Sugar: 3.5g
  • Sodium: 595.4mg
  • Fat: 6.3g
  • Saturated Fat: 3.1g
  • Unsaturated Fat: 1g
  • Trans Fat: 0g
  • Carbohydrates: 37.2g
  • Fiber: 2.1g
  • Protein: 8.8g
  • Cholesterol: 15.3mg
cambrea gordon

This was SO good. Perfectly creamy and vibrant, it’s now on my recipe rotation!!

Maria Koutsogiannis

thank you so much hun!!!

Post A Comment

Recipe rating