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Acini Di Pepe With Lemon Butter and Zucchini

4.0 · 2 reviewsRecipe card by dicentraEditorial by recipesvibrant · Updated October 15, 2026
VeganHealthyKid FriendlySummer< 15 MinsBeginner Cook
Acini Di Pepe With Lemon Butter and Zucchini

Total time

11 min

Servings

4

Calories

212.3

Category

European

Acini di pepe with lemon butter and zucchini is a vibrant, blink-and-you’ll-miss-it pasta dish perfect for busy weeknights. Its tiny, bead-like pasta texture is inherently kid-friendly, making it an excellent choice for a light summer lunch or a fast side dish.

Ingredients

Makes 4 servings

  • 1 acini di pepe pasta
  • 3 lemon juice
  • 2 butter
  • 1 fresh lemon zest
  • 1/2 zucchini

Method

  1. Cook the pasta in plenty of boiling salted water. Drain.

  2. Add the lemon juice, butter, zucchini and zest to the pasta. Stir gently. Serve hot.

Cook's notes

  • Use a box grater to shred the zucchini; this ensures it wilts instantly into the hot pasta without needing extra sauté time.
  • Reserve two tablespoons of starchy pasta water before draining to help the vegan butter emulsify into a silky, light sauce.
  • Always zest your lemons before juicing them to avoid the difficulty of zesting a soft, squeezed fruit.
  • Keep a close eye on the clock; acini di pepe cooks very quickly and can turn mushy in seconds once it hits the al dente stage.

Easy swaps

  • Instead of Acini di pepe, use OrzoOrzo offers a similar small-grain texture if you cannot find specific bead pasta.
  • Instead of Vegan butter, use Extra virgin olive oilProduces a lighter, Mediterranean-style dressing that highlights the fresh lemon.
  • Instead of Zucchini, use Yellow summer squashAdds a slightly sweeter flavor profile while maintaining the same quick-cooking consistency.
  • Instead of Lemon juice, use White wine vinegarProvides a sharp, bright acidity if you are out of fresh citrus.

Frequently asked

Why use acini di pepe for this recipe?

Acini di pepe, or 'peppercorn' pasta, has a unique texture that mimics grains, which holds the lemon butter sauce better than long noodles.

Do I need to cook the zucchini separately?

No, the residual heat from the freshly drained pasta and the lemon butter is sufficient to soften the finely shredded zucchini perfectly.

Can I add protein to this?

Absolutely. To keep it vegan, white beans or toasted pine nuts pair beautifully with the lemon and zucchini base.

Is this dish suitable for meal prep?

Yes, it is excellent for cold pasta salads, though you may want to add a drizzle of fresh oil after refrigerating to freshen the flavor.

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