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Zucchini Butter Pasta
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8 ounces uncooked dried spaghetti

6 tablespoons Land O Lakes® Butter

1 1/4 pounds (about 4 cups) grated zucchini

1 tablespoon finely chopped fresh garlic

1 teaspoon kosher salt

1/2 teaspoon pepper

1/2 teaspoon crushed red pepper flakes

1 teaspoon freshly grated lemon zest

2 tablespoons lemon juice

2 ounces (1/2 cup) Land O Lakes® Aged Italian Blend Fine Cut Shredded Cheese, plus additional for garnish

How to make

  1. STEP 1

    Cook spaghetti according to package directions; reserve 1 cup pasta water when draining spaghetti.

  2. STEP 2

    Meanwhile, melt butter in large skillet over medium heat. Add zucchini, garlic, salt, pepper and red pepper flakes. Cook, stirring often, 12-15 minutes or until zucchini has softened and most of moisture cooks away. Reduce heat if zucchini begins to brown.

  3. STEP 3

    Reduce heat to low. Stir in lemon zest and juice, cheese and cooked pasta. Add reserved pasta water, 1/4 cup at a time, until sauce is desired creaminess. Serve immediately with additional shredded cheese as desired.

Tip #1

MOGO alert! Transform leftovers from this dish into crispy Zucchini Fritters.

Tip #2

You will need about three 6- to 7-inch zucchini for this recipe.

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