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Lemon Tahini Zucchini Linguine

Creamy Lemon Zucchini Pasta

Yum Caitlin Havener
Looking for a hearty, yet fresh pasta dish? This Creamy Lemon Zucchini Pasta is the right recipe for you!
Plant-based, filled with lots of veggies, and covered in a mouthwatering, creamy tahini sauce, this Lemon Linguine (a long, strand pasta made with just water and flour) is also very quick and easy to make.
5 from 2 votes
Prep Time 35 mins
Total Time 45 mins
Course Dinner, Lunch, Side Dish
Cuisine Italian, Mediterranean
Servings 4
Calories 298 kcal




  • Salt the zucchini zoodles and wrap in a towel. Let the zoodles sit about 30 minutes to draw out moisture.
  • Cook the linguine pasta (if you are using) according to the package directions.
  • Heat a pan over medium with olive oil.
  • Sauté the onion and garlic until onion becomes translucent. Turn the pan down to a medium low.
  • Add more olive oil, if needed.
  • Add the zucchini zoodles and sauce paste to the pan.
  • As the zucchini heats up, the paste will thin out. Mix thoroughly with the zoodles.
  • Cook until the zoodles have softened to your liking.
  • In the meanwhile, cook the linguine on a pan with boiling water. Rinse them when the pasta is still "al dente" (it will tak around 8-10 minutes).
  • Add the pasta to the zoodles and sauce. Enjoy!
  • (For a low-carb option, simply skip the pasta and season your zoodles with the lemon tahini sauce)



Calories: 298kcalCarbohydrates: 21gProtein: 10gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 8gMonounsaturated Fat: 10gSodium: 954mgPotassium: 613mgFiber: 6gSugar: 8g
Keyword healthy dinner, healthy italian, healthy lunch, healthy pasta recipe, italian pasta, lemon zucchini pasta, veggie pasta
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