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30-Minute Zucchini and Feta Pasta
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This zucchini and feta pasta is a light, lemony vegetarian dinner inspired by Greek flavors and perfect for a light dinner option. I had a similar dish on my recent trip to Thessaloniki, Greece and knew I just had to make my own variation. Tender sautéed zucchini is tossed with pasta, butter, and fresh lemon juice, then finished with salty feta and dill for a bright, simple sauce. If you love easy Mediterranean-style meals, be sure to try my lemon artichoke pasta and simple roasted garlic pasta next.
Why You’ll Love This Recipe
- Light and Fresh – Lemon, zucchini, and dill create a bright, summery pasta that doesn’t feel heavy.
- Quick and Easy – Ready in about 30 minutes with minimal prep.
- Vegetarian-Friendly – A satisfying meatless dinner packed with flavor.
Key Ingredients in This Recipe
- Zucchini – Zucchini or courgette is a summer squash with a mild, slightly sweet flavor in season in the summer months but typically available year round. In this recipe I cook the zucchini until it’s just tender.
- Lemons – I first remove the seeds from the lemons (so they don’t end up in the pasta) then squeeze the lemon juice from the lemons and toss the halves into the pasta so any last drop will flavor the vibrant sauce.
- Fettuccine – Fettuccine is a long flat noodle shape made from egg and flour dough. It’s wider than linguine and thinner than pappardelle.
- Feta – This pasta is finished with crumbled feta cheese, which adds a salty, tangy bite. Authentic feta is made from sheep’s milk or a blend of sheep’s and up to 30% goat’s milk and is a protected PDO product—look for the PDO label to ensure it was produced in Greece. Feta can be purchased in a block and crumbled by hand or pre-crumbled, then tossed into the pasta just before serving so it gently softens and melts into the lemony sauce.
- Dill – Finishing the dish with fresh dill complements the Feta cheese in this dish.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
Cook the zucchini just until tender—overcooking can make it watery and dilute the sauce.
Swaps and Substitutions
- Feta: Swap with freshly grated Parmesan for a more Italian-inspired twist.
- Pasta shape: Fettuccine can be replaced with spaghetti, linguine, or bucatini.
- Herbs: Substitute fresh basil or parsley for the dill.
- Vegetables: Add yellow squash or diced tomatoes for extra summer produce.
How to Make Zucchini and Feta Pasta (Step-by-Step)
Heat a large nonstick skillet or large sauté pan over medium heat, add the oil and heat through. Add the zucchini, working in batches if needed so as not to overcrowd the pan. Sauté, until the zucchini is tender, about 4 minutes. Season with salt and pepper and remove the cooked squash to a bowl and set aside, continuing with the remaining zucchini if needed.
Bring a large pot of salted water to a boil. Add the fettuccine and cook, stirring occasionally, until al dente, about 6 to 8 minutes. Reserve ½ cup of the pasta cooking water then drain the noodles and return them to the pot.
Add the butter and squeeze the lemons over the pasta, adding the squeezed lemon halves to the pot and tossing to combine until the butter has melted.
Add the zucchini to the pasta and toss once more, adding about ¼ cup of the pasta cooking water if needed.
Top with the feta and dill and toss once more before serving. Portion into warmed serving bowls and serve immediately.
How to Serve Zucchini and Feta Pasta
- Serve immediately: Best enjoyed hot while the feta slightly melts into the sauce.
- Add extra lemon: Finish with fresh lemon zest or an extra squeeze of juice for brightness.
- Pair it up: Serve with a simple green salad or crusty bread.
How to Store Zucchini and Feta Pasta
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat gently: Warm on the stovetop or in the microwave with a splash of water to loosen the sauce.
- Avoid freezing: The zucchini and feta don’t hold up well after freezing.
FAQ – Frequently Asked Questions
This dish is best fresh, but it can be cooked a few hours ahead and gently reheated before serving.
Long noodles like fettuccine, linguine, or spaghetti work best to catch the lemony butter sauce.
Yes! Try adding grilled chicken, shrimp, or chickpeas. They all pair well with the bright flavors.
It can be enjoyed at room temperature, but it’s best warm so the feta slightly softens into the pasta.
Swap the butter for olive oil and use a dairy-free feta alternative or omit the cheese entirely.
Other Recipes to Try
If you loved this zucchini and feta pasta, give the following recipes a try. Follow me on Instagram for more updates:
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Zucchini and Feta Pasta Recipe
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Ingredients:
- ¼ cup extra-virgin olive oil
- 3 small zucchini, thinly sliced into half moons
- Kosher salt, as needed
- Freshly ground black pepper, as needed
- ½ pound fettuccine pasta
- 4 tablespoons unsalted butter, cut into ½” pieces
- 2 medium lemons, halved and seeds removed
- ¾ cup crumbled feta
- 1 tablespoon chopped fresh dill
Instructions:
- Heat a large nonstick skillet or large sauté pan over medium heat, add the oil and heat through. Add the zucchini, working in batches if needed so as not to overcrowd the pan. Sauté, until the zucchini is tender, about 4 minutes. Season with salt and pepper and remove the cooked squash to a bowl and set aside, continuing with the remaining zucchini if needed.
- Bring a large pot of salted water to a boil. Add the fettuccine and cook, stirring occasionally, until al dente, about 6 to 8 minutes. Reserve ½ cup of the pasta cooking water then drain the noodles and return them to the pot.
- Add the butter and squeeze the lemons over the pasta, adding the squeezed lemon halves to the pot and tossing to combine until the butter has melted.
- Add the zucchini to the pasta and toss once more, adding about ¼ cup of the pasta cooking water if needed.
- Top with the feta and dill and toss once more before serving. Portion into warmed bowls and serve immediately.
Notes:
Nutrition:
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Just made this and sadly realized I didn’t have any lemons in the fridge, but it was still fantastic. I used spaghetti instead of fettuccine for an ‘alla Nerano’ vibe, and it really hit the spot. Def getting lemons next time, and adding it to my repertoire of 15-min pasta & veggie dishes.
So happy you enjoyed even without the lemons! Spaghetti is a great option!!