Name: Lemon Butter Pasta with Veggies Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 8 ounces dry short pasta (fusilli, cavatappi, or gemelli); Kosher salt, for pasta water; 1 medium zucchini or yellow squash, diced; 1 cup cherry or grape tomatoes, halved; 2 tablespoons olive oil; Salt and freshly ground black pepper, to taste; 3 tablespoons unsalted butter; 2 cloves garlic, minced; 1 teaspoon lemon zest; 2 tablespoons fresh lemon juice; 1/2 cup reserved pasta water; 1/4 cup fresh basil leaves, chopped; Grated Parmesan cheese (optional), for serving

Introduction

This Lemon Butter Pasta with Veggies is a bright, flavorful dish that’s perfect for a quick weeknight meal. Combining tender pasta with fresh zucchini, tomatoes, and a zesty lemon butter sauce, it’s both comforting and refreshing. Ready in just 30 minutes, this recipe serves six and is sure to please the whole family.

A bowl of orecchiette pasta mixed with slices of green zucchini and roasted cherry tomatoes, topped with shredded white cheese and green herbs, with some red chili flakes scattered over the dish. At the base of the white bowl, there are thin slices of yellow lemon arranged along the edges. The pasta looks creamy and light golden, with a slightly oily texture, and the dish is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 ounces dry short pasta (fusilli, cavatappi, or gemelli)

Kosher salt, for pasta water

1 medium zucchini or yellow squash, diced

1 cup cherry or grape tomatoes, halved

2 tablespoons olive oil

Salt and freshly ground black pepper, to taste

3 tablespoons unsalted butter

2 cloves garlic, minced

1 teaspoon lemon zest

2 tablespoons fresh lemon juice

1/2 cup reserved pasta water

1/4 cup fresh basil leaves, chopped

Grated Parmesan cheese (optional), for serving

Instructions

Step 1: Bring a large pot of salted water to a boil. Add the pasta and cook for about 8 minutes, or 1 minute less than al dente according to package instructions. Reserve ½ cup of the pasta cooking water, then drain the pasta.

Step 2: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the diced zucchini or yellow squash and halved tomatoes. Season with salt and black pepper. Sauté for 4-5 minutes until the vegetables soften and the tomatoes release their juices.

Step 3: Add the butter, minced garlic, and lemon zest to the skillet. Cook for about 1 minute until the butter melts and the garlic becomes fragrant. Remove the skillet from the heat and stir in the fresh lemon juice.

Step 4: Return the skillet to medium heat. Add the drained pasta and reserved pasta water. Toss everything together and cook for 1-2 minutes until the sauce thickens slightly and evenly coats the pasta.

Step 5: Remove from heat. Stir in the chopped fresh basil and adjust seasoning with additional salt and pepper if needed. Serve the pasta warm with grated Parmesan cheese, if desired.

Tips & Variations

Use pasta shapes like fusilli or gemelli that hold the sauce well for better flavor distribution.

Substitute zucchini with yellow squash or a mix of both for varying textures.

Add a pinch of red pepper flakes to the sauce for a mild spicy kick.

For a vegan version, replace butter with olive oil and skip the Parmesan or use a plant-based alternative.

FAQs

Can I use other vegetables in this pasta?

Absolutely! You can add bell peppers, spinach, or mushrooms depending on your preference and what you have on hand. Just sauté them along with the zucchini and tomatoes for best results.