Description
This Lemon Butter Pasta & Veggies recipe is a vibrant and fresh vegetarian dish featuring tender pasta tossed with sautéed zucchini, sweet cherry tomatoes, and a zesty lemon butter sauce. Enhanced with garlic, fresh basil, and optional Parmesan cheese, it is a quick and flavorful meal ready in just 30 minutes, perfect for weeknight dinners or light gatherings.
Ingredients
Scale
Pasta
- 12 oz dry short pasta (fusilli, cavatappi, or gemelli)
- 1 tablespoon kosher salt (for pasta water)
- ½ cup reserved pasta water
Vegetables & Sauce
- 2 tablespoons olive oil
- 1 medium zucchini or yellow squash, sliced
- 1 cup cherry or grape tomatoes, halved
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 teaspoon lemon zest (from 1 lemon)
- 2 tablespoons fresh lemon juice (about 1 lemon)
- ¼ cup fresh basil leaves, roughly chopped
- ¼ cup grated Parmesan cheese (optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook for about 8 minutes, which is 1 minute less than al dente according to package instructions. Reserve ½ cup of the pasta cooking 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, halved tomatoes, kosher salt, and black pepper. Sauté for 4-5 minutes until the vegetables soften and the tomatoes release their juices, creating a light sauce.
- 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 melts and the garlic 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 and the reserved pasta water to the skillet. Toss everything together and cook for an additional 1-2 minutes until the sauce thickens slightly and evenly coats the pasta and vegetables.
- Finish and Serve: Remove the skillet from heat and fold in the fresh basil leaves. Taste and adjust seasoning with additional salt or pepper, if desired. Serve the pasta warm, garnished with grated Parmesan cheese if using.
Notes
- Use dry short pasta shapes like fusilli, cavatappi, or gemelli for best sauce adherence.
- Reserve some pasta water to help the sauce emulsify and coat the pasta evenly.
- Adjust lemon juice quantity based on your taste preference for tanginess.
- Fresh basil adds a bright herbaceous note—don’t skip it.
- Parmesan cheese is optional and can be omitted for a vegetarian but not vegan dish.
- For a vegan version, substitute butter with a plant-based margarine and omit Parmesan.
