All Recipes
Creamy One-Pot Lemon Zucchini Linguine
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!
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!
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.
How to Make My Linguine Pasta Recipe
- 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.
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.
Other Recipes You’ll Love
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.
Creamy One-Pot Lemon Zucchini Linguine
Ingredients
- 2 tbsp. butter or vegan butter
- 1 medium yellow onion diced
- 4 garlic cloves minced
- 1 medium zucchini sliced
- 1 tbsp. Better Than Bouillon Vegetable Stock Paste
- 2 ½ - 3 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
- 250 g 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.
Excellent!
thank you so much!
This was SO good. Perfectly creamy and vibrant, it’s now on my recipe rotation!!
thank you so much hun!!!