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Meghan Markle Pasta Recipe

A luxurious zucchini and lemon pasta that became famous after the Duchess of Sussex shared her love for this simple yet elegant dish. This creamy, herb-packed recipe combines ribboned zucchini with perfectly al dente pasta in a light, zesty sauce that tastes like summer in a bowl.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the Pasta
  • 12 ounces spaghetti or linguine dried
  • 3 medium zucchini about 1.5 pounds total
  • 4 tablespoons extra virgin olive oil
  • 4 cloves garlic thinly sliced
  • 1/2 teaspoon red pepper flakes
  • Zest of 2 lemons
  • Juice of 1 lemon about 3 tablespoons
  • 1/2 cup reserved pasta water
  • 1/2 cup grated Parmesan cheese plus more for serving
  • 1/4 cup fresh basil torn or chopped
  • 2 tablespoons fresh parsley chopped
  • Salt and black pepper to taste

Equipment

  • Large pot for boiling pasta
  • Large skillet or saute pan (12-inch)
  • Vegetable peeler or mandoline slicer
  • Microplane or fine grater for lemon zest
  • Colander for draining pasta
  • Measuring cups and spoons
  • Tongs or pasta fork for tossing

Method
 

  1. Use a vegetable peeler to create long, thin ribbons from each zucchini by running the peeler down the length of the vegetable. Rotate the zucchini as you go, stopping when you reach the seedy core.
  2. Bring a large pot of salted water to a rolling boil and add the pasta. Cook according to package directions until al dente, usually 8 to 10 minutes. Reserve at least 1 cup of the starchy pasta water before draining.
  3. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the sliced garlic and red pepper flakes, cooking for about 1 to 2 minutes until the garlic is fragrant and just beginning to turn golden.
  4. Add the zucchini ribbons to the skillet with the garlic oil and toss to coat. Cook for 2 to 3 minutes, stirring occasionally, until the zucchini just begins to soften but still has some bite.
  5. Add the drained pasta directly to the skillet with the zucchini. Toss everything together over medium-low heat, adding splashes of the reserved pasta water as needed to create a light, silky sauce. Start with 1/4 cup and add more if the pasta seems dry.
  6. Remove the skillet from heat and immediately add the lemon zest, lemon juice, and grated Parmesan cheese. Toss vigorously to combine, allowing the residual heat to melt the cheese into a creamy coating.
  7. Taste the pasta and season generously with salt and freshly ground black pepper. Add the torn basil and chopped parsley, tossing one final time to distribute the herbs throughout.
  8. Divide the pasta among four serving bowls and top with additional Parmesan cheese and a drizzle of your best olive oil. Serve immediately while the pasta is hot and the zucchini ribbons are still tender.

Notes

This dish is best enjoyed fresh because the zucchini can release more water as it sits, diluting the sauce. Save extra pasta water even after you think you have enough. The sauce can tighten up quickly as the pasta sits, and having more starchy water on hand lets you loosen it back to silky perfection with just a splash and a toss. Store leftovers in an airtight container in the refrigerator for up to 3 days.