If you’re looking for a dish that feels like a burst of sunshine on your plate, you have to try this Lemon Butter Pasta with Veggies Recipe. It’s the kind of meal that instantly brightens up your day, combining tender pasta with vibrant vegetables in a luscious lemon butter sauce. The flavors meld perfectly—the tangy brightness of lemon, the creamy richness of butter, and the freshness of garden veggies all come together to create a harmonious plate that’s both comforting and refreshing. It’s simple to make, wonderfully versatile, and sure to become one of your favorite go-to dinners for any occasion.
Ingredients You’ll Need
This Lemon Butter Pasta with Veggies Recipe calls for ingredients that are straightforward but pack a punch in flavor and texture. Each component plays an important role, from the pasta providing that satisfying chew, to the fresh vegetables adding color and sweetness, and the lemon butter sauce tying everything together with creamy tang.
- Dry short pasta (fusilli, cavatappi, or gemelli): Choose a pasta shape that holds sauce well and offers a delightful texture in every bite.
- Olive oil: The base for sautéing the veggies, giving a light, fruity richness.
- Zucchini or yellow squash: Adds a tender crunch and subtle sweetness that complements the citrus notes.
- Cherry or grape tomatoes: Bring bursts of juicy acidity and gorgeous pops of red color.
- Kosher salt & black pepper: Essential seasonings that enhance all the natural flavors.
- Unsalted butter: Creates the silky sauce that coats every forkful with richness.
- Garlic: Infuses the dish with warmth and depth, cutting through the freshness.
- Lemon zest & lemon juice: The star flavors that brighten and lift the entire dish.
- Fresh basil leaves: Add an herbal, aromatic finish that takes the pasta to the next level.
- Grated Parmesan cheese (optional): Sprinkle over the top for a salty, nutty complement.
How to Make Lemon Butter Pasta with Veggies Recipe
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a boil—this is key for seasoning the pasta from the inside out. Add your chosen pasta and cook it just one minute less than the al dente time suggested on the package, usually about eight minutes. Cooking slightly under al dente ensures the pasta finishes perfectly once combined with the sauce. Don’t forget to reserve half a cup of pasta water before draining; this starchy water is a secret weapon that helps the sauce cling beautifully to the pasta.
Step 2: Cook the Vegetables
While the pasta cooks, heat olive oil in a large skillet over medium heat. Add diced zucchini or yellow squash along with halved cherry or grape tomatoes. Season with kosher salt and black pepper and sauté for about four to five minutes. You want the vegetables to soften just enough for tenderness without losing their bite, and the tomatoes to release their luscious juices. This colorful veggie mix brings both flavor and texture to the recipe.
Step 3: Make the Lemon Butter Sauce
Next, add unsalted butter, freshly minced garlic, and lemon zest to the skillet. Let everything cook together for a minute until the butter melts into a fragrant, shimmering sauce that smells irresistible. Remove the skillet from heat and stir in fresh lemon juice—the acidity will freshen up the richness wonderfully. This stage is where the lemon butter magic truly happens.
Step 4: Combine Pasta and Sauce
Return the skillet to medium heat and add the drained pasta along with the reserved pasta water. Toss everything together, cooking for another one to two minutes so the sauce thickens slightly and clings to every twist and curl of pasta. The reserved pasta water helps emulsify the sauce, making it silky and perfectly coating all the ingredients.
Step 5: Finish and Serve
Remove the skillet from heat and gently stir in fresh basil leaves. Give it a taste and adjust the seasoning if needed with a little more salt or pepper. Serve while warm, and if you like, sprinkle generously with grated Parmesan cheese for an extra layer of savory goodness. Your Lemon Butter Pasta with Veggies Recipe is now ready to delight!
How to Serve Lemon Butter Pasta with Veggies Recipe
Garnishes
For garnishing your Lemon Butter Pasta with Veggies Recipe, fresh basil leaves or a handful of chopped parsley add a pop of vibrant green and fresh herbal aroma that complements the citrusy flavor beautifully. A sprinkle of flaky sea salt or a little crushed red pepper can add depth and a hint of heat if you want to mix things up.
Side Dishes
This pasta pairs wonderfully with a crisp green salad tossed in a light vinaigrette to balance the richness of the butter sauce. Garlic bread or crusty, toasted baguette slices also make perfect companions, inviting you to soak up every last bit of the luscious sauce. For a heartier meal, roasted chicken or grilled shrimp are ideal protein additions that complement the citrus notes.
Creative Ways to Present
Try serving this dish family-style in a wide, shallow bowl to showcase all those colorful veggies nestled in the glossy lemon butter sauce. For a stunning presentation, plate individual servings in nests and top each with a basil leaf and a lemon twist. If you’re feeling fun, toss some toasted pine nuts or pistachios over the top for an unexpected crunch and nutty flavor contrast.
Make Ahead and Storage
Storing Leftovers
You can store leftover Lemon Butter Pasta with Veggies Recipe in an airtight container in the refrigerator for up to three days. Keep it chilled and avoid letting it sit at room temperature for too long to retain freshness and flavor.
Freezing
This pasta is best enjoyed fresh, but if you want to freeze leftovers, it’s possible. Place cooled pasta in a freezer-safe container and freeze for up to one month. Be aware that the texture of the vegetables might soften slightly upon thawing, so it’s great for quick, cozy meals but not for maintaining restaurant-perfect texture.
Reheating
To reheat, thaw frozen pasta overnight in the fridge if frozen, then warm gently in a skillet over low heat. Add a splash of olive oil or a little extra lemon juice to revive the sauce’s creaminess and brightness. Microwaving works too—just cover and heat in short bursts, stirring in between to make sure everything warms evenly.
FAQs
Can I use other vegetables besides zucchini and tomatoes?
Absolutely! This Lemon Butter Pasta with Veggies Recipe is very versatile. You can add asparagus, bell peppers, spinach, or even peas depending on what’s fresh or what you have on hand. Just adjust the sauté time to ensure veggies are tender but not overcooked.
Is this recipe suitable for a vegan diet?
To make it vegan, substitute the butter with a plant-based margarine or olive oil and omit the Parmesan cheese or use a vegan alternative. The lemon and veggies will still shine beautifully in this variation.
What kind of pasta shapes work best for this recipe?
Short, twisted pasta shapes like fusilli, cavatappi, or gemelli are perfect because they catch and hold the lemon butter sauce and veggies well. However, feel free to experiment with other shapes you love.
Can I prepare parts of this dish ahead of time?
You can chop the vegetables and even zest the lemon a day in advance, but to keep everything fresh and the textures vibrant, it’s best to cook and toss the pasta with sauce shortly before serving.
How can I pack this for meal prep lunches?
Let the pasta cool completely before storing it in an airtight container. Add fresh basil and Parmesan just before eating to keep flavors bright and vibrant. Packing a small container of extra lemon juice to drizzle before heating can also freshen the dish up nicely.
Final Thoughts
This Lemon Butter Pasta with Veggies Recipe is one of those joyful dishes that’s easy enough for weeknight dinners but special enough to impress company. It brings a heartfelt combination of freshness, creaminess, and vibrant flavors that dance on your taste buds. I encourage you to give it a try and discover just how simple and delightful cooking can be when your ingredients truly shine. Happy cooking!
Print
Lemon Butter Pasta with Veggies Recipe
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A bright and flavorful Lemon Butter Pasta with sautéed zucchini, cherry tomatoes, and fresh basil, finished with a luscious lemon butter sauce and optional Parmesan cheese. This quick and easy vegetarian dish comes together in just 30 minutes, making it perfect for a delicious weeknight dinner.
Ingredients
Pasta
- 12 ounces dry short pasta (fusilli, cavatappi, or gemelli)
- Kosher salt, for pasta water
Vegetables and Sauce
- 2 tablespoons olive oil
- 1 medium zucchini or yellow squash, sliced
- 1 cup cherry or grape tomatoes, halved
- Salt and freshly ground black pepper, to taste
- 4 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 teaspoon lemon zest (from about 1 lemon)
- 2 tablespoons fresh lemon juice (about 1 lemon)
- 1/4 cup fresh basil leaves, roughly chopped
- Grated Parmesan cheese, for serving (optional)
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 package instructions. Reserve ½ cup of pasta water, then drain the pasta and set aside.
- Cook the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the sliced zucchini or yellow squash along with the halved cherry tomatoes. Season with salt and black pepper to taste. Sauté for 4-5 minutes, stirring occasionally, until the vegetables soften and the tomatoes release their juices.
- Make the Sauce: Add the unsalted butter, minced garlic, and lemon zest to the skillet with the vegetables. Cook for about 1 minute until the butter has melted and the garlic is fragrant, being careful not to burn it. Remove the skillet from 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 to the skillet. Toss everything together and cook for 1-2 minutes until the sauce thickens slightly and coats the pasta evenly.
- Finish and Serve: Remove the skillet from heat. Stir in the fresh basil leaves. Taste and adjust seasoning with additional salt or pepper if desired. Serve the lemon butter pasta warm, topped with grated Parmesan cheese if using.
Notes
- Reserve some pasta water to help thicken the sauce and help it adhere better to the pasta.
- Use fresh lemon juice and zest for the best bright citrus flavor.
- Feel free to substitute any similar short pasta you have on hand.
- For a vegan version, substitute butter with vegan margarine and skip the Parmesan cheese.
- Cook pasta just before the vegetables are ready to keep everything hot when serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
