If you are craving a pasta dish that feels like a warm, sunny afternoon on a plate, this Lemon Butter Pasta with Zucchini, Tomatoes, and Fresh Basil Recipe is exactly what you need. It combines tender pasta with bright, fresh vegetables and a luscious lemon butter sauce that makes every bite sing. The fresh basil adds a pop of herbal fragrance, while the juicy tomatoes and zucchini bring vibrant color and a delicate sweetness. Whether you want a quick weeknight dinner or something light yet satisfying, this dish is a stellar choice that never gets old.
Ingredients You’ll Need
These ingredients are simple staples, but each one plays a crucial role in building the perfect balance of flavor, texture, and color. From the silky butter to the fresh zest of lemon, every element is designed to highlight the freshness of the vegetables and bring richness to the pasta.
- Dry short pasta (fusilli, cavatappi, or gemelli): These shapes hold onto the sauce beautifully for maximum flavor in every bite.
- Olive oil: Adds a smooth base and helps cook the veggies evenly.
- Zucchini or yellow squash: Adds a tender, mild sweetness and a lovely green or yellow hue.
- Cherry or grape tomatoes: Burst with juiciness and brighten the dish with vibrant red pops.
- Kosher salt & black pepper: Essential for seasoning and enhancing all the flavors in the recipe.
- Unsalted butter: Creates the rich, silky lemon butter sauce that brings everything together.
- Garlic: Infuses the sauce with aromatic depth and warmth.
- Lemon zest & lemon juice: Adds lively citrus notes that lift and brighten the whole dish.
- Fresh basil leaves: Gives a fresh herbal punch and beautiful color contrast.
- Grated Parmesan cheese (optional): For a savory finish that adds a hint of umami and creaminess.
How to Make Lemon Butter Pasta with Zucchini, Tomatoes, and Fresh Basil Recipe
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a boil. This is the secret to perfectly flavored pasta. Add your dry short pasta and cook it just shy of al dente, about one minute less than package instructions recommend. This slight undercooking allows the pasta to finish cooking in the sauce, soaking up all the flavors. Before draining, reserve half a cup of the pasta water to help achieve that silky sauce texture later.
Step 2: Cook the Vegetables
While the pasta simmers, heat a generous drizzle of olive oil in a large skillet over medium heat. Toss in your chopped zucchini (or yellow squash if you prefer) and whole cherry tomatoes. Season with kosher salt and freshly cracked black pepper, then sauté for 4-5 minutes. You’ll notice the zucchini gradually softening and the tomatoes beginning to soften and release their sweet, tangy juices, creating the perfect base for your sauce.
Step 3: Make the Sauce
Now the magic happens: add unsalted butter, minced garlic, and lemon zest directly into the skillet with your veggies. Cook just for a minute until the butter melts and the garlic becomes fragrant but not browned. Then, remove the skillet from the heat and stir in fresh lemon juice, which adds a bright, citrusy sparkle that wakes up all the other flavors.
Step 4: Combine Pasta and Sauce
Return the skillet to medium heat and add the drained pasta along with that reserved pasta water. Toss everything together, letting the sauce thicken slightly as it clings lovingly to each pasta piece. This step is all about achieving that perfect, saucy coating that makes the texture irresistible. Cook for another 1-2 minutes until everything is beautifully combined.
Step 5: Finish and Serve
Finally, remove the skillet from heat and stir in fresh basil leaves, which add a fresh, fragrant lift. Taste and adjust salt and pepper as needed. Serve this vibrant pasta warm, topped with a sprinkling of grated Parmesan cheese if you like that extra cheesy touch. Every forkful will be bursting with brightness, creaminess, and fresh garden flavors.
How to Serve Lemon Butter Pasta with Zucchini, Tomatoes, and Fresh Basil Recipe
Garnishes
For garnishes, fresh basil leaves and a generous shower of Parmesan cheese elevate this pasta to new heights. You can also add a few lemon zest curls or a sprinkle of red pepper flakes if you like a little heat. These small touches add freshness and make the dish truly inviting to the eye as well as the palate.
Side Dishes
This dish pairs wonderfully with a crisp green salad tossed in a light vinaigrette to balance the richness of the lemon butter sauce. Garlic bread or crusty bread are perfect companions for soaking up every last bit of sauce. For a heartier meal, roasted chicken or grilled shrimp are fantastic protein options that complement the fresh flavors of the pasta.
Creative Ways to Present
For a special touch, serve the pasta in shallow bowls and garnish each portion with whole basil leaves and a twist of lemon peel. You could also portion it into individual ramekins for a charming presentation if you’re hosting a dinner. Adding edible flowers or microgreens on top will make it look restaurant-worthy and perfect for any occasion.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen a bit overnight, though the basil may lose some vibrancy. Keep the Parmesan cheese separate if possible to prevent it from clumping or melting unevenly.
Freezing
This pasta is best enjoyed fresh, but it can be frozen if necessary. Place cooled leftovers in a freezer-safe container and freeze for up to 1 month. Note that the texture of the zucchini may soften further after freezing, so it works best for those who don’t mind a slightly softer veggie texture upon reheating.
Reheating
To reheat, thaw in the fridge overnight if frozen, then warm gently in a skillet over low heat. Add a splash of water or extra butter to bring back the creamy sauce texture. Stir constantly to avoid drying out the pasta. Avoid microwaving if possible, as it can make the pasta rubbery.
FAQs
Can I use other types of pasta for this recipe?
Absolutely! While short, twisted pasta like fusilli or cavatappi holds the sauce well, feel free to use penne, farfalle, or even spaghetti if that’s what you have on hand.
Is it possible to make this recipe vegan?
Yes, simply replace the butter with a plant-based alternative and omit the Parmesan cheese, or use a vegan cheese substitute. The lemon and veggies keep the dish bright and flavorful.
Can I add protein to this pasta?
Definitely! Grilled chicken, shrimp, or even chickpeas make excellent additions that turn this into a complete meal without overshadowing the delicate lemon butter sauce.
How can I make the sauce creamier?
For extra creaminess, stir in a splash of heavy cream or a dollop of mascarpone cheese at the end of cooking. This will create an extra-luxurious texture without losing the fresh lemon flavor.
What’s the best way to prep the vegetables?
Slice zucchini or yellow squash into bite-sized pieces to ensure they cook quickly and evenly. Leave cherry tomatoes whole for bursts of juicy sweetness that contrast beautifully with the tender pasta.
Final Thoughts
This Lemon Butter Pasta with Zucchini, Tomatoes, and Fresh Basil Recipe is one of those dishes that feels both luxurious and effortlessly simple. It’s perfect for those moments when you want something fresh, bright, and comfortingly satisfying. I hope you give it a try and find that it quickly becomes a favorite in your recipe rotation, charming everyone at your table with its sunshine-filled flavors.
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Lemon Butter Pasta with Zucchini, Tomatoes, and Fresh Basil Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This Lemon Butter Pasta & Veggies recipe is a fresh and vibrant dish featuring tender pasta tossed with sautéed zucchini, tomatoes, and a zesty lemon butter sauce. Enhanced with garlic, fresh basil, and optional Parmesan cheese, it offers a light yet flavorful meal perfect for a quick weeknight dinner or a delightful lunch.
Ingredients
Pasta
- 12 ounces dry short pasta (fusilli, cavatappi, or gemelli)
- 1/2 teaspoon kosher salt (for pasta water)
Vegetables
- 1 medium zucchini or yellow squash, sliced
- 1 cup cherry or grape tomatoes, halved
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
Sauce & Garnishes
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 teaspoon lemon zest (from 1 lemon)
- 2 tablespoons fresh lemon juice
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook for about 8 minutes, or 1 minute less than the package’s al dente recommendation. Reserve 1/2 cup of the starchy pasta water, then drain the pasta thoroughly.
- Cook the Vegetables: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the sliced zucchini or yellow squash, halved tomatoes, salt, and black pepper. Sauté for 4 to 5 minutes, stirring occasionally, until the vegetables are softened and the tomatoes begin to release their juices.
- Make the Sauce: To the skillet with the vegetables, add the unsalted butter, minced garlic, and lemon zest. Cook for about 1 minute until the butter melts and the mixture becomes fragrant. Remove the skillet from heat and stir in the fresh lemon juice to preserve its brightness.
- Combine Pasta and Sauce: Return the skillet to medium heat. Add the drained pasta along with the reserved pasta water. Toss all ingredients together and cook for 1 to 2 minutes, allowing the sauce to thicken and evenly coat the pasta and vegetables.
- Finish and Serve: Remove the skillet from heat and gently fold in the chopped fresh basil leaves. Taste and adjust seasoning with additional salt and pepper if needed. Serve warm, topped with grated Parmesan cheese if desired for an extra savory touch.
Notes
- You can substitute zucchini with yellow squash or other mild summer squash varieties.
- Use gluten-free pasta if gluten sensitivity is a concern.
- For a vegan version, replace butter with a plant-based alternative and omit Parmesan cheese.
- Reserve pasta water is key to achieving a silky sauce; do not discard.
- If fresh basil is unavailable, Italian parsley can be a good substitute.
