One Pan Lemon Garlic Zoodles is a healthy and delicious dinner! It takes less than 15 minutes to make, and tastes amazing! You will have a quick and easy dinner that is packed full of flavor, but low on carbs and fat!
The most popular post ever on this My Suburban Kitchen is a recipe for lemon garlic pasta. If you’ve ever made, you would totally understand why. It is the perfect combination of bright lemon, sharp Parmesan and, of course, delicious garlic.
But, a lot of people (myself included) are trying to eat a little healthier these days and maybe lower our carb intake. That doesn’t mean we have to miss on out on deliciousness though. Instead, we just make One Pan Lemon Garlic Zoodles!
We serve this as our main dish for dinner a lot of times but you could easily use it as a side dish to a grilled chicken or fish dish too. The possibilities are endless.
Ingredients for One Pan Lemon Garlic Zoodles:
1 Tbsp olive oil
2 tsp lemon zest
5 cloves garlic, minced
2 tsp Italian seasoning
1/2 tsp crushed red pepper
3 Tbsp butter
2 cups baby spinach, torn
2 tsp lemon juice
2-3 zucchini, spiralized into noodles
1/3 cup grated Parmesan
2 Tbsp fresh basil, chopped
Let’s Make It:
1. In a large skillet, heat oil over medium-low heat. Add lemon zest and garlic. Cook for 1 minute. Stir in Italian seasoning and crushed red pepper and cook for an additional minute.
2. Add butter to pan and, once melted, add baby spinach, zucchini noodles, and lemon juice. Once spinach begins to wilt, stir in Parmesan cheese. Serve immediately topped with additional grated Parmesan and chopped, fresh basil.
The two awesome things about this recipe, in addition to being a healthier take on an old favorite, is that it only uses one pan and is ready in under 15 minutes. You can’t beat that on a busy weeknight when you might other turn to a take out menu or drive thru!
When choosing your Parmesan for this, be sure to get a higher quality one that you grate yourself. It will really make a huge difference in the overall taste of the dish. You might also find yourself sneaking little pieces of it while you cook too (I know I do!). Oh, and with all the cheesy goodness, I bet even the pickiest eater will be asking for a bite of these one pan lemon garlic zoodles.
If you loved this zucchini spaghetti recipe, check out these:
- Mexican Zucchini Lasagna
- Chicken Enchilada Stuffed Zucchini
- https://www.texanerin.com/chocolate-zucchini-brownies/
What you’ll need for this recipe:
- 1 Tbsp olive oil
- 2 tsp lemon zest
- 5 cloves garlic minced
- 2 tsp Italian seasoning
- 1/2 tsp crushed red pepper
- 3 Tbsp butter
- 2 cups baby spinach torn
- 2 tsp lemon juice
- 2-3 zucchini spiralized into noodles
- 1/3 cup grated Parmesan
- 2 Tbsp fresh basil chopped
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1. In a large skillet, heat oil over medium-low heat. Add lemon zest and garlic. Cook for 1 minute. Stir in Italian seasoning and crushed red pepper and cook for an additional minute.
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2. Add butter to pan and, once melted, add baby spinach, zucchini noodles, and lemon juice. Once spinach begins to wilt, stir in Parmesan cheese. Serve immediately topped with additional grated Parmesan and chopped, fresh basil.
My husband and I thoroughly enjoyed your Lemon garlic sauce with pasta. Quick and tasty. My question on this recipe is, do I cook the zucchini noodles first? Thank you
Hi – I am so glad to hear you enjoyed the recipe. I do not cook my noodles first because I like them on the crisper side. I just toss them in the pan at the end so they get hot. You absolutely can cook them first if you want a softer vegetable noodle.
I love zoodles!!! Perfect recipe for those summer zucchinis!
This sounds amazing! I love how it’s a healthier version of pasta!