Description
This Lemon Butter Pasta & Veggies recipe is a bright, fresh, and flavorful dish perfect for a quick and satisfying meal. Featuring tender sautéed zucchini and tomatoes, a rich lemon butter sauce, and fresh basil, it’s a delicious way to enjoy seasonal vegetables tossed with pasta. Ready in just 30 minutes, it’s an ideal option for a light yet comforting weeknight dinner.
Ingredients
Scale
Pasta
- 8 ounces dry short pasta (fusilli, cavatappi, or gemelli)
- Kosher salt, for pasta water
Vegetables
- 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
Sauce
- 3 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- 1/2 cup reserved pasta water
Finishing
- 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 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 vegetables soften and 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
- Use pasta water to help emulsify and thicken the sauce for a silky texture.
- Feel free to substitute other vegetables like asparagus or bell peppers based on preference or seasonality.
- For a vegan version, replace butter with vegan butter and omit Parmesan cheese or use a plant-based alternative.
- Serve immediately for best texture and flavor.
- Leftovers can be refrigerated for up to 2 days and gently reheated with a splash of water or broth to loosen the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
