Lemon Parmesan Zucchini Pasta with Prosciutto
Ingredients
Pasta
3 tbsp olive oil divided
2 zucchini thinly sliced
½ tbsp kosher salt divided
½ lb spaghetti
4 garlic cloves minced
½ tsp red chili flakes plus more for serving if desired
1 cup freshly grated parmesan cheese plus more for serving
3 oz prosciutto sliced
¼ cup fresh basil chopped
½ cup reserved pasta water
1 lemon juiced
Black pepper to taste
Crispy Lemon Breadcrumb Topping
2 tbsp butter
½ cup panko breadcrumbs
1 tsp lemon zest
1 tbsp lemon juice
salt and pepper
Method
Preheat the oven to 400°F. Bring a large pot of salted water to a boil.
Add the sliced zucchini to a medium bowl with 1 tbsp olive oil, a pinch of salt, and black pepper. Toss until evenly coated.
Spread the zucchini onto a greased baking sheet in a single layer. Roast for 15–18 minutes, or until tender and lightly golden.
While the zucchini cooks, boil the spaghetti until al dente according to package instructions. Reserve ½ cup of pasta water before draining.
In a large sauté pan, melt the butter over medium heat. Add the panko breadcrumbs, 1 tsp lemon zest, 1 tbsp lemon juice, and a small pinch of salt and pepper. Cook, stirring often, until golden and crispy, about 3–4 minutes. Transfer to a bowl and set aside.
In the same pan, add 1 tbsp olive oil and the minced garlic. Cook for about 30 seconds until fragrant.
Add the cooked spaghetti, roasted zucchini, red chili flakes, parmesan cheese, olive oil, and reserved pasta water. Toss continuously until the cheese melts into a light silky sauce.
Stir in the juice of the remaining lemon, basil, and sliced prosciutto. Taste and adjust with additional salt, black pepper, or chili flakes as desired.
Divide the pasta into bowls and top with crispy lemon breadcrumbs, extra parmesan, basil, and additional red chili flakes if desired.
I’ve been making variations of lemon zucchini pasta for years, and this recipe stands out because of the added crispy lemon breadcrumb topping and the savory prosciutto. Roasting zucchini instead of sautéing it really enhances its natural sweetness and texture, giving the pasta a satisfying bite without getting mushy. Using panko breadcrumbs toasted with lemon zest and juice is a game changer—it adds a delightful crunch and bright citrus flavor that complements the creamy parmesan sauce. When tossing the hot pasta with roasted zucchini, garlic, chili flakes, and freshly grated parmesan, I like to use some reserved pasta water to create a silky sauce that clings perfectly to every strand. Don’t skip this step; the starchy water helps marry the flavors and brings moisture without watering down the taste. For prosciutto, adding it just before serving makes sure it stays tender and preserves its rich, salty flavor without becoming chewy. Fresh basil sprinkled on top enhances the herbaceous notes while balancing the zesty lemon and sharp cheese. One tip I found helpful is to season gradually and taste continuously, adjusting salt, pepper, and chili flakes to suit your preference. The red chili flakes add just the right amount of heat, which can be tweaked based on your spice tolerance. This pasta is incredibly versatile—you can swap spaghetti with linguine or fettuccine, or add toasted pine nuts for extra texture. It’s a perfect dish for warm weather when zucchini is in season and you want a light yet comforting meal. Plus, it comes together quickly, making it ideal for busy weeknights or casual weekend dinners. Give it a try with a glass of crisp white wine, and you’ll have a restaurant-quality dish right at home!
