Lemon Zucchini Pappardelle is soft, glossy, bright, and full of that fresh spring flavor I always start craving the second the weather shifts. You get the comfort of a beautiful bowl of pasta, but the zucchini ribbons keep everything lighter and more delicate, while the lemon brings a clean, vibrant finish that wakes the whole dish up.
This version is actually inspired by a dish I’ve been making for over 10 years, something I first created when I was on Rachael vs. Guy: Kids Cook-Off. It was one of those recipes that stuck with me because it felt a little unexpected, using zucchini almost like pasta, but still delivering on flavor in a big way. I recently revisited that original idea here: https://www.instagram.com/reel/C_grWJGOn4t/?hl=en
What I love about this evolution is that it sits right in between that original concept and a more classic pasta. You still get the lightness and freshness from the zucchini “pappardelle,” but now paired with real pasta, so it feels a little more indulgent and complete. It’s that balance that makes it so satisfying without ever feeling heavy.
The touch of cream here is intentional. It is not meant to turn this into a heavy sauce, just to give everything a little body and help it come together into something silky. And the blanched lemon peel is one of my favorite details, because it adds another layer of brightness that makes the whole dish feel just a little more special.
❤️ Why You’ll Love Lemon Zucchini Pappardelle
- Light but satisfying Rich enough to feel comforting, but still fresh and vibrant thanks to the zucchini and lemon.
- Perfect for spring The bright citrus, tender zucchini, and silky texture make this exactly the kind of pasta I want this time of year.
- Simple but elegant It uses a handful of ingredients, but the final dish feels polished and intentional.
- Full of texture You get tender ribbons of zucchini, glossy pasta, and soft strands of lemon peel throughout.
🍲 Ingredients
- Pappardelle A wide pasta that holds onto the light, silky sauce beautifully.
- Zucchini Shaved into ribbons for a delicate texture that blends into the pasta.
- Shallot Adds a soft, slightly sweet aromatic base.
- Garlic Thinly sliced so it melts gently into the sauce.
- Unsalted butter For richness and depth.
- Olive oil Used for both the zucchini and the base of the sauce.
- Heavy cream Just enough to give the sauce body without making it heavy.
- Parmigiano Finely grated so it melts smoothly into the pasta.
- Lemon peel Julienned and blanched to remove bitterness and keep it bright.
- Lemon juice For freshness and balance.
- Kosher salt
- Freshly cracked black pepper
👩🍳 How to Make Lemon Zucchini Pappardelle
- Boil the water Bring a large pot of salted water to a boil for the pasta, and a small pot of water to a boil for the lemon peel.
- Blanch the lemon peel Peel the lemon, avoiding the white pith, then slice into fine strips. Boil for 2 to 3 minutes, transfer to ice water, then drain and pat dry.
- Shave the zucchini Use a vegetable peeler to shave the zucchini into ribbons on all sides, stopping at the seedy core and rotating as you go.
- Season the zucchini Toss the ribbons with olive oil, salt, and black pepper so they are lightly coated.
- Cook the zucchini Heat olive oil in a large sauté pan over medium heat. Cook the zucchini for 2 to 3 minutes until tender but still bright, then remove and set aside.
- Build the base In the same pan, melt the butter. Add the shallot and cook until soft, then add the garlic and cook until fragrant.
- Start the sauce Add a splash of pasta water and the cream. Let it simmer gently for a couple of minutes to form a light sauce.
- Cook the pasta Drop the pappardelle into the boiling water and cook until just shy of al dente.
- Bring it together Transfer the pasta directly into the pan with the zucchini. Toss over medium heat, adding more pasta water as needed until glossy.
- Finish with lemon and cheese Remove from heat and add the Parmigiano, lemon juice, and blanched lemon peel. Toss until smooth and silky.
- Taste and serve Adjust with salt and black pepper, then serve immediately.
🪄 Tips and Tricks
- Avoid using the zucchini core, it releases too much water and can thin the sauce.
- Do not skip blanching the lemon peel, it removes bitterness and softens the texture.
- Keep the zucchini slightly undercooked so it stays bright and delicate.
- Add the Parmigiano off heat to keep the sauce smooth and not clumpy.
- Always reserve extra pasta water, it is key to a glossy finish.
🗒 Substitutions
- Pappardelle: Tagliatelle or fettuccine work just as well.
- Shallot: Substitute with a small amount of finely minced onion.
- Heavy cream: Reduce slightly for a lighter sauce, but keep a small amount for structure.
- Parmigiano: Pecorino Romano for a sharper, saltier flavor.
🧊 Leftovers
This pasta is best enjoyed fresh, when the zucchini is tender and the sauce is perfectly glossy.
Store leftovers in an airtight container for up to 2 days. Reheat gently in a pan with a splash of water to loosen the sauce. The zucchini will soften slightly as it sits.
FAQ
Yes, but the sauce will be lighter and less cohesive. The cream adds just enough body to bring everything together.
It removes bitterness and leaves you with a softer, brighter citrus flavor throughout the pasta.
Absolutely. Any long pasta works well, but pappardelle is ideal for catching the sauce and zucchini.
Save them for soups, stir-fries, or sautés. They are great, just too watery for this dish.
Lemon Zucchini Pappardelle
Ingredients
- 1 lb pappardelle
- 2 medium zucchini
- 1 small shallot, finely minced
- 3 garlic cloves, thinly sliced
- 2 tbsp unsalted butter
- 2 tbsp olive oil, plus more for zucchini
- 1/4 cup heavy cream
- 1/2 cup finely grated Parmigiano
- 1 lemon, peel julienned and blanched
- Juice of 1/2 to 1 lemon
- Kosher salt
- Freshly cracked black pepper
Instructions
- Bring a large pot of salted water to a boil. Bring a second small pot of water to a boil for the lemon peel.
- Peel the lemon, avoiding the white pith, then slice into thin strips. Blanch for 2 to 3 minutes, transfer to ice water, then drain and pat dry.
- Shave the zucchini into ribbons using a vegetable peeler, stopping at the seedy core and rotating as you go.
- Toss the zucchini ribbons with olive oil, salt, and black pepper.
- Heat olive oil in a large sauté pan over medium heat. Cook the zucchini for 2 to 3 minutes until just tender, then remove and set aside.
- In the same pan, melt the butter. Add the shallot and cook until soft, then add the garlic and cook until fragrant.
- Add a splash of pasta water and the heavy cream. Let simmer for 1 to 2 minutes.
- Cook the pappardelle until just shy of al dente, then transfer directly into the pan.
- Add the zucchini back in and toss over medium heat, adding pasta water as needed until glossy.
- Remove from heat and add the Parmigiano, lemon juice, and lemon peel. Toss until smooth.
- Taste and adjust seasoning, then serve immediately.
