Part of living a sustainable lifestyle means getting creative in the kitchen—especially when you have ingredients on hand that need to be used up. That’s exactly how this Zucchini and Meyer Lemon Vegan Pasta came to life! I had some zucchini that was about to go bad and a fresh batch of Meyer lemons from my backyard tree, so I decided to combine them into a light, flavorful, and creamy pasta dish.
This recipe isn’t just delicious; it’s also a great way to embrace sustainable cooking. By using up what you already have, you reduce food waste and create meals that are wholesome, nutritious, and environmentally friendly. Plus, it’s 100% plant-based, making it better for you, the animals, and the planet.
Health Benefits of the Ingredients
Zucchini:
Zucchini is a low-calorie, nutrient-rich vegetable packed with vitamins A, C, and potassium. It’s also high in fiber, which supports digestion, and has a mild, versatile flavor that pairs beautifully with lemon.
Meyer Lemons:
These citrus gems are sweeter and less acidic than regular lemons. Meyer lemons are rich in vitamin C and antioxidants, which boost the immune system and fight inflammation. The juice and zest add a delightful tang to this dish.
Garlic:
Garlic is a nutritional powerhouse known for its anti-inflammatory and immune-boosting properties. Cooking garlic mellows its flavor, making it a delicious and healthy addition to any savory dish.
Nutritional Yeast:
Nutritional yeast is often referred to as “nooch” in vegan cooking, nutritional yeast is a great source of B vitamins and provides a cheesy, umami flavor without the dairy.
Extra Virgin Olive Oil:
Extra virgin olive oil is full of heart-healthy monounsaturated fats and antioxidants. It’s a key ingredient for sautéing and creating a smooth sauce.
Why This Recipe Is Sustainable
This dish is a perfect example of sustainable cooking. By using zucchini that might have otherwise gone to waste and fresh Meyer lemons from my tree, I reduced food waste and avoided unnecessary trips to the grocery store. Cooking with what you already have on hand is an easy way to make a positive impact on the environment while saving time and money.
Plus, plant-based meals like this one significantly reduce greenhouse gas emissions compared to those containing meat or dairy. It’s a win for the planet, animals, and your health!
Tips for Making It Your Own
- Pasta Options: Use your favorite pasta—gluten-free, whole wheat, or traditional varieties all work well.
- Add Veggies: If you have other veggies on hand, like spinach or cherry tomatoes, toss them in for added color and nutrients.
- Spice Level: Adjust the chili flakes to suit your spice preference.
Serving Suggestions
Serve this pasta with a simple side salad or crusty bread for a complete meal. It’s perfect for a quick weeknight dinner or a weekend lunch. Leftovers store well in the fridge for up to 3 days, making it a great meal-prep option.
Looking for more recipes that use lemon? Check out this delicious lemon asparagus risotto recipe here.
Zucchini & Meyer Lemon Vegan Pasta
Equipment
- 2 Pots
- 1 Colander
- 1 Japanese Chef's knife I find these to be the sharpest for the most precise cuts
- 1 Cutting board Wood is best
- 1 Garlic press
- 1 Wooden spoon
Materials
- 1 pound Pasta of your choice I used Trader Joe's Gluten-Free Tagliatelle
- 3-4 Medium zucchini cut into half moons
- 3 tbsp Nutritional Yeast
- 2 tbsp Extra virgin olive oil
- 2 tbsp Vegan butter I love Miyoko's Creamery butter
- 2 tbsp Meyer Lemon juice
- 1 tbsp Meyer Lemon Zest
- 4-5 Large cloves of garlic pressed I love using a lot of garlic, when cooked, the flavor gets much milder and garlic is so good for you!
- 1 cup Reserved pasta water Before you strain the pasta, reserve 1 cup of the water from the pot
- 1 tsp Thyme You can add 2 tsp for more flavor
- 1 tsp Sea salt I love Maldon's
- 1 tsp Black pepper
- 1/4 tsp Red chili flakes
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Before draining, carefully reserve 1 cup of the pasta cooking water to use later in the recipe. Drain the pasta and set it aside.
- Meanwhile, wash the zucchini and slice it into 1/4-inch thick rounds, then cut each round into half-moons and set aside. Peel the garlic, press it, and set it aside as well.
- Zest then juice the Meyer Lemon and set aside.
- Heat the extra virgin olive oil in a separate pot over medium heat. Add the garlic and sauté until it’s slightly browned and fragrant. Next, add the zucchini, thyme, salt, pepper, and red chili flakes. Sauté for 5-6 minutes, or until the zucchini turns golden.
- Stir in the vegan butter and lemon juice, mixing well to incorporate. Pour in 1 cup of the reserved pasta water and continue stirring until the zucchini begins to break down and the sauce becomes creamy. For a smoother consistency, you can use an immersion blender to partially puree the zucchini—leave some chunks for texture and only puree about half.
- Finally, stir in the nutritional yeast until fully combined, then add the lemon zest. Toss the pasta into the sauce and mix until all the noodles are evenly coated. Serve immediately and enjoy! 🍋
- Feel free to add some fresh basil and some vegan parmesan or nutritional yeast for extra cheesiness!
