1-Begin by bringing a large pot of: Begin by bringing a large pot of salted water to a boil. Once boiling, add the pasta and cook according to package instructions until it’s al dente (usually about 8-10 minutes). Remember to reserve about 1 cup of the pasta cooking water before draining the pasta.
2-While the pasta is cooking, grab a: While the pasta is cooking, grab a large skillet and heat the olive oil over medium heat. Add the minced garlic and sauté for around 1 minute until it’s fragrant but not browned.
3-Add the spiralized zucchini to the skillet: Add the spiralized zucchini to the skillet. Sauté for about 2-3 minutes until the zucchini is just tender and still has a bit of a crunch.
4-Pour in the heavy cream, and add: Pour in the heavy cream, and add the lemon zest and juice. Stir everything together and let it gently simmer for a moment to combine those delicious flavors!
5-Mix in the grated Parmesan cheese and: Mix in the grated Parmesan cheese and keep stirring until it melts into the sauce, creating a creamy coating.
6-Add the drained pasta to the skillet: Add the drained pasta to the skillet with the creamy sauce and zucchini. Toss everything together so the pasta is evenly coated. If the sauce is too thick, slowly add some reserved pasta water until you get the perfect consistency.
7-Season with salt and freshly ground black: Season with salt and freshly ground black pepper to taste. Adjust the seasoning until it’s just right for you!
8-Remove the skillet from heat and stir: Remove the skillet from heat and stir in the chopped fresh parsley for an extra burst of flavor and color.
9-Plate your creamy lemon zucchini pasta and: Plate your creamy lemon zucchini pasta and top with additional Parmesan cheese, some freshly cracked black pepper, and a few lemon wedges for that extra citrus zing. Dig in and enjoy every delightful bite!