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feta and lemon zucchini pasta sauce recipe 3

Feta and Lemon Zucchini Pasta Sauce

Weight-Loss Friendly 20-Minute Meal
5 from 6 votes
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Main Course
Cuisine Italian, Mediterranean
Servings 1 portions
Calories 383 kcal


  • 1 teaspoon Olive Oil
  • 1 medium Zucchini
  • 2 teaspoons lemon juice
  • 60 g Short Pasta I used Pappardelline a.k.a. short Pappardelle
  • 50 g reduced-fat crumbled Feta Cheese I used Apetina
  • Salt and Cracked Black Pepper to Taste


  • Put a large pan of water on the stove to boil; once it boils, salt it and cook your pasta in it following instructions on the package regarding the time.
  • Meanwhile, wash your zucchini, remove the top and bottom and chop them in bite-sized chunks; try to keep the zucchini bite size, avoiding pieces bigger than the pasta, as you want the lemon zucchini pasta sauce to mix well with the pasta.
  • In a frying pan, add the olive oil and warm up. Once this is warm, add the zucchini to the pan and mix well.
  • Allow the zucchini to golden on a medium-low flame, and after 8-10 minutes they will be ready.
  • Once the zucchini are ready, dress them with half the lemon juice.
  • Once the pasta is ready and the zucchini are cooked (they can have a bit of a bite to them), drain the pasta from the water and add it to the pan with the zucchini. Dress it with the lemon juice, salt and pepper.
  • Just before serving, add the crumbled feta, mix well and serve. Enjoy!


This is a very fresh and easy recipe, that can be made into a pasta salad as well. Should you decide to go down this route, then add a teaspoon of olive oil to the mix, when still warm, and wait for the pasta to be completely cold before adding the feta. The oil is needed in this case so that the pasta doesn’t stick and you’d want to wait for the pasta to be cold before adding the feta so it doesn’t melt. You can also add some fresh parsley and cherry tomatoes to give it more of a salad feel.
Olive oil is not needed in the dressing of this pasta as the lemon juice is used as a non-sticking agent, but if preferred, then one teaspoon can be added once the juice is. Remember to add the calories to the count if you wish to do so.
This recipe is easily made even lighter or vegan, by skipping the feta (or by replacing it with vegan cheese).
If you like your zucchini with a bite, then ensure they are very fresh!
If the zucchinis taste bitter, do not eat them as they can be harmful.
Choose the pasta shape you prefer, although, for this recipe, I’d choose a ‘short’ pasta, such as penne, mezze penne, rigatoni, as they grab onto the sauce.


Calories: 383kcalCarbohydrates: 55gProtein: 21gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 27mgSodium: 466mgPotassium: 656mgFiber: 4gSugar: 9gVitamin A: 393IUVitamin C: 39mgCalcium: 45mgIron: 2mg
Keyword 30-Minute Meal, feta pasta, zucchini pasta, zucchini pasta sauce
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