Pasta with zucchini and lemon garlic sauce

This delicious yet simple pasta dish is packed with veggies and can be whipped up quickly and easily. In fact, you'll have most of the ingredients in your pantry and fridge already.

  • 10 mins preparation
  • 30 mins cooking
  • Serves 4
  • Print
Pasta with zucchini and lemon garlic sauce


  • 375 gram farfalle (bow tie pasta)
  • 3 medium (280g) green zucchini
  • 3 medium (280g) yellow zucchini or squash
  • 30 gram butter
  • 1 tablespoon olive oil
  • 2 clove garlic, crushed
  • 1/3 cup (80ml) vegetable stock
  • 1/2 cup (125ml) cream
  • 2 teaspoon finely grated lemon rind
  • 75 gram baby spinach leaves
  • 1/3 cup coarsely chopped fresh chives
  • shaved parmesan cheese, for serving


  • 1
    Cook pasta in a large saucepan of well-salted boiling water, uncovered, until just tender; drain. Return to the pan to keep warm.
  • 2
    Meanwhile, halve zucchini lengthways and slice thinly on the diagonal.
  • 3
    Heat the butter and olive oil in a large non-stick frying pan; cook zucchini and garlic over high heat, stirring, until zucchini is just tender. Add stock; bring to the boil.
  • 4
    Reduce heat, add cream, rind, spinach and chives. Stir until hot. Season to taste with salt and pepper.
  • 5
    Add pasta to zucchini mixture in pan; toss gently to combine. Serve topped with parmesan cheese.


If you can't find farfalle, you can use any other short pasta you like.

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