Lemon-Pepper Zucchini Pasta With Dill
Published August 12, 2025
David Malosh for The New York Times. Food Stylist: Barrett Washburne.
- Total Time
- 35 minutes
- Prep Time
- 10 minutes
- Cook Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
Salt and black pepper
1 large zucchini, cut into ½-inch-thick half-moons
1 lemon
¼ cup chopped dill, plus more for garnish
1 pound spaghetti or linguine
¼ cup olive oil
3 tablespoons white miso
2 tablespoons unsalted butter
2 garlic cloves, minced
4 ounces pecorino, finely grated (about 3¼ cups)
Nutritional analysis per serving (4 servings)
98 grams carbs; 127 milligrams cholesterol; 1056 calories; 20 grams monosaturated fat; 3 grams polyunsaturated fat; 24 grams saturated fat; 51 grams fat; 6 grams fiber; 2025 milligrams sodium; 52 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a large pot of salted water to a boil. On a cutting board or in a bowl, sprinkle the zucchini with ½ teaspoon kosher salt or ¼ teaspoon fine salt. Toss to combine and let sit for at least 10 minutes (and up to 30 minutes) to draw out excess moisture.
- Step 2
Zest the lemon right into a medium bowl and add the dill and ¼ teaspoon pepper. Mix to combine. Cut the lemon into wedges.
- Step 3
Cook the pasta, stirring occasionally, until al dente. Reserve 1½ cups pasta water, then drain the pasta.
- Step 4
Meanwhile, pat the zucchini very dry. Heat a large, deep skillet over high, then add the oil. Add the zucchini, spread in an even layer and cook, undisturbed, until browned, 2 to 4 minutes. Flip the pieces and cook until tender yet crisp, about 1 minute longer. Transfer the zucchini to the bowl with the lemon zest and toss together.
- Step 5
Turn the heat down to medium and add the miso, butter, garlic and pasta water. Whisk until the miso dissolves and the liquid is simmering, 1 to 3 minutes. Add the pasta, pecorino and zucchini mixture. Cook, stirring vigorously with tongs, until the cheese melts and the sauce coats everything. Garnish with more dill and pepper, and serve with lemon wedges.
Private Notes
Comments
My recommendation is to double the zucchini, even triple for that amount of pasta. Also, I mixed some of the hot pasta water with the grated pecorino and stirred in off the heat because I’m terrified of the stringy cheese effect…haha
Delicious and simple — perfect timing since it’s zucchini season. I added garbanzo beans for extra protein.
4 ounces of pecorino should be about one cup, not more than 3.
This was excellent. Took pasta quantity down for 2, using 1-1/2 zucchinis, 1 T butter and 2 T miso but used 3 small garlic cloves! Reduced pasta water and cheese as well. After browning the zucchini, I sautéed mushrooms, keeping the zucchini warm in the bowl with the zest, dill and pepper. At the end, I squeezed half a lemon before serving and adding the dill and more cheese. Next time, I would up the lemon zest and consider adding lemon paste at the same time of the miso, as we love lemon!
Once the cheese is added the heat should be turned off to avoid clumping.
This pasta was perfection. I would recommend using bucatini to soak up the sauce. I loved the zucchini, and although mine got a bit burned, it was still amazing. I didn't add the dill which I thought was a good choice but it probably would have been delicious with the dill. The lemon, cream, zucchini ratio was perfect.