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
Scale
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
