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
Scale
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.
