Description
A bright and flavorful Lemon Butter Pasta with sautéed zucchini and cherry tomatoes, tossed in a lemony butter sauce and fresh basil. This quick and easy 30-minute vegetarian meal serves six and is perfect for a light yet satisfying dinner.
Ingredients
Scale
Pasta
- 12 ounces dry short pasta (fusilli, cavatappi, or gemelli)
- ½ teaspoon kosher salt (for pasta water)
- ½ cup reserved pasta water
Vegetables & Sauce
- 2 tablespoons olive oil
- 2 medium zucchini or yellow squash, chopped
- 1 cup cherry or grape tomatoes, halved
- Kosher salt, to taste
- Black pepper, to taste
- 4 tablespoons unsalted butter
- 3 garlic cloves, minced
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- ¼ 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, which is 1 minute less than al dente or according to package instructions. Reserve ½ cup of the pasta cooking water, then drain the pasta and set aside.
- Cook the Vegetables: Heat olive oil in a large skillet over medium heat. Add the chopped zucchini or yellow squash, halved cherry tomatoes, kosher salt, and black pepper. Sauté for 4 to 5 minutes until the vegetables are tender and the tomatoes have released their juices.
- Make the Sauce: Add the butter, minced garlic, and lemon zest to the skillet with the vegetables. Cook for about 1 minute until the butter melts and the mixture 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 along with the reserved pasta water. Toss everything together and cook for 1 to 2 minutes until the sauce thickens slightly and coats the pasta evenly.
- Finish and Serve: Remove the skillet from heat and stir in chopped fresh basil. Taste the pasta and adjust salt and pepper as needed. Serve warm, topped with grated Parmesan cheese if desired.
Notes
- You can use any short pasta shape you prefer, but fusilli, cavatappi, or gemelli work best to catch the sauce.
- Reserve pasta water to help bind and thicken the sauce without adding extra fat.
- For a dairy-free version, omit butter and Parmesan, or substitute with vegan alternatives.
- Fresh basil adds a bright, herbal note; you can substitute with fresh parsley if preferred.
- Adjust lemon juice and zest to taste if you prefer a more tangy flavor.
