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lemony white wine zucchini noodle pasta

Lemony White Wine Zucchini Noodle Pasta

Maggie Michalczyk, RDN
Lemony white wine zucchini noodle pasta is a delicious and simple recipe that you'll love to make any time you're in the mood for a simple yet elevated pasta dish! 
Prep Time 10 minutes
Cook Time 10 minutes
Servings 2 servings


  • 1/2 lb spaghetti or bucatini
  • 2 medium zucchinis spiralized
  • 1 lemon zested and juiced
  • 2 tbsp. olive oil
  • 4 cloves garlic minced
  • 1/4 tsp. red pepper flakes
  • 1/3 cup white wine
  • Pepper to taste
  • 2 tbsp. salted butter
  • 1/3 cup grated parmesan cheese plus more for garnish
  • 1 cup cherry tomatoes halved
  • 1/4 cup capers


  • Cook pasta according to package instructions. Cook it 1 minute less than the package directions instruct. Before draining the pasta, reserve about a cup of the water for later use.
  • Mince the garlic and zest the lemons using a microplane. Cut the lemons in half and add the juice to a small container so it's ready to go.
  • Heat olive oil in a medium skillet over medium heat.  Add the garlic and cook, stirring, until fragrant but not browned, about a minute. Add the red pepper flakes and stir for a few more seconds.
  • Add lemon juice and white wine, increase the heat to medium-high, and simmer until the liquid is reduced by half, about 3-4 minutes. Season with a pinch of salt and pepper.
  • Add about 1/4 cup of the pasta water, add the butter, and turn off the heat once it's melted.
  • Add the pasta back into the pan, followed by the lemon zest and parmesan cheese, tossing to coat all the spaghetti with the sauce.
  • Add the halved cherry tomatoes and zucchini noodles Add more pasta water as needed, 1 tablespoon at a time. Cook a little more just until the zucchini noodles and cherry tomatoes are tender. 
  • Serve topped with additional  lemon zest, capers, and freshly grated parmesan cheese if desired. Enjoy!
Keyword white wine pasta sauce; lemon pasta; zucchini noodles; bucatini