Description
This vibrant Lemon Butter Pasta with Veggies is a quick and flavorful vegetarian dish, perfect for a light yet satisfying meal. The combination of tender sautéed zucchini, juicy cherry tomatoes, and a tangy lemon butter sauce tossed with pasta creates a fresh, zesty flavor profile that’s both comforting and refreshing. Ready in just 30 minutes, it’s an ideal weeknight dinner option that’s easy to prepare and sure to please the whole family.
Ingredients
Scale
Pasta
- 8 ounces dry short pasta (fusilli, cavatappi, or gemelli)
- Kosher salt, for pasta water
Vegetables and Sauce
- 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
- Cook the Pasta: 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 the package instructions. Reserve ½ cup of the pasta cooking water then drain the pasta.
- Cook the Vegetables: 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.
- Make the Sauce: 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.
- Combine Pasta and Sauce: 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.
- Finish and Serve: 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.
Notes
- Reserve some pasta water to help the sauce adhere better to the pasta and adjust consistency.
- You can substitute the zucchini or yellow squash with other vegetables like asparagus or bell peppers.
- For a vegan version, replace butter with a plant-based margarine and omit the Parmesan cheese.
- Freshly grated Parmesan enhances the flavor but is optional based on dietary preferences.
- To intensify the lemon flavor, add extra lemon zest or juice to taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: Lemon Butter Pasta, Vegetarian Pasta, Quick Dinner, Easy Pasta Recipe, Zucchini Pasta, Summer Pasta, Lemon Pasta Sauce
