There’s something truly magical about a bowl of Lemon Butter Pasta & Veggies: it’s sunshine on a plate, with twirlable noodles, crisp-tender veggies, and a bright, zesty sauce that manages to be both comforting and refreshing at once. This dish is the answer for any night you want to eat light but still crave layers of flavor and a little indulgence. It’s one of those reliable recipes that’ll make you feel like you’re dining al fresco, even if you’re just in your kitchen, and the best part? It all comes together in well under half an hour.
Ingredients You’ll Need
This Lemon Butter Pasta & Veggies recipe keeps things brilliantly simple, letting each ingredient in the lineup shine. Every component brings something special: richness, color, a hit of sharpness, or just pure feel-good flavor. Here’s what you’ll need and why you’ll want every single thing in your bowl:
- Pasta (8 oz spaghetti or linguine): Choose your favorite long noodle as the backbone of the dish—spaghetti or linguine both soak up the sauce beautifully.
- Olive oil (2 tablespoons): Adds fruity depth and helps the vegetables sauté to glossy, golden perfection.
- Unsalted butter (2 tablespoons): For richness and that classic silky lemon-butter finish.
- Garlic (3 cloves, minced): A must for that irresistible savory aroma—don’t skimp here!
- Zucchini (1, sliced): Brings freshness and juicy texture to every bite.
- Yellow squash (1, sliced): Adds sunny color and sweet flavor to the veggie medley.
- Red bell pepper (1, sliced): Lends sweetness and a pop of vibrant red to your plate.
- Cherry tomatoes (1 cup, halved): Juicy bursts of tang make the sauce even brighter.
- Salt (1/2 teaspoon): Essential for amping up all flavors in the pan.
- Black pepper (1/4 teaspoon): For a mild, earthy kick and savory contrast.
- Lemon (juice & zest of 1): The heart of this dish—zest brings fragrant oils, while juice makes the whole sauce sing.
- Parmesan cheese (1/4 cup, grated): A finishing flourish of umami richness.
- Fresh parsley (2 tablespoons, chopped): For fresh, herbal brightness and a pretty green finish.
- Crushed red pepper flakes (optional): If you like things with a little heat, sprinkle some on top!
How to Make Lemon Butter Pasta & Veggies
Step 1: Cook the Pasta
Begin by bringing a large pot of salted water to a boil. Add your spaghetti or linguine and cook according to package instructions until al dente—firm, but with a little bite! Before you drain the pasta, scoop out about half a cup of the starchy pasta water and save it for later. Drain and set your pasta aside; that golden reserve of cooking water is your secret ingredient for a perfectly silky sauce.
Step 2: Sauté the Garlic and Veggies
While the pasta cooks, heat the olive oil and butter together in a large skillet over medium heat. Once the butter’s melted and the pan smells wonderfully fragrant, toss in the minced garlic. Sauté for about 30 seconds, just until you catch that irresistible, toasty aroma. Now, layer in the zucchini, yellow squash, and red bell pepper. Cook these for 4–5 minutes, stirring occasionally, until they’re just starting to soften but still have some snap. Toss in the cherry tomatoes, a sprinkle of salt and pepper, and brighten up the pan with the lemon zest. Give everything a stir and sauté for 2 more minutes, so the tomatoes start to burst and share their juices.
Step 3: Bring It All Together
Add the cooked pasta right into the skillet of veggies. Drizzle in the fresh lemon juice and, if the mixture needs a little loosening, add a splash of that reserved pasta water. Toss everything thoroughly so the pasta gets evenly coated in the lemony, buttery sauce and all the veggies are mingling harmoniously. Remove the skillet from the heat.
Step 4: Finish and Serve
Right before serving, shower the pasta with freshly grated Parmesan cheese and chopped parsley. If you love a little heat, sprinkle on some red pepper flakes for that extra zing. Toss once more for good measure, then twirl onto plates and dig in while it’s piping hot and fragrant.
How to Serve Lemon Butter Pasta & Veggies
Garnishes
Some fresh parsley and a dusting of extra Parmesan make this dish look and taste even more inviting. If you want to go for a restaurant-worthy finish, add a fine sprinkle of lemon zest or a pinch of crushed red pepper flakes for color and kick—the little details take your bowl of Lemon Butter Pasta & Veggies from delicious to dazzling.
Side Dishes
This pasta is pretty much a meal on its own, but you can make it a true feast with a side of crusty bread to mop up every drop of sauce, or a crisp, simple green salad for crunch. If you’re looking to bulk up the protein, a plate of grilled chicken or a scoop of chickpeas pairs beautifully alongside the zesty noodles and veggies.
Creative Ways to Present
Don’t stop at dumping everything into a big bowl—try plating individual nests of pasta and topping each with an extra tangle of veggies and a generous shower of parsley. Or, for family style, serve it in a vibrant, shallow platter and let everyone help themselves. You can even serve this dish chilled or at room temperature for a summer picnic vibe—Lemon Butter Pasta & Veggies is just as lovely served cold!
Make Ahead and Storage
Storing Leftovers
Leftover Lemon Butter Pasta & Veggies keeps well in the fridge for up to three days in an airtight container. The flavors meld together even more as they chill, making for a super tasty next-day lunch. Just remember that the veggies will soften slightly over time, but the dish never loses its lemony freshness.
Freezing
While this pasta is best enjoyed fresh, you can freeze it in a pinch. Portion any leftovers into airtight, freezer-safe containers, and freeze for up to one month. Be aware, though, that freezing can alter the texture of the veggies—they’ll be a little softer once thawed, but still full of flavor.
Reheating
To reheat, simply pop the pasta in a skillet over medium-low heat with a splash of water or an extra pat of butter to revive the sauce and keep everything luscious. Alternatively, you can microwave it in short bursts, stirring in between to heat evenly. A fresh squeeze of lemon just before serving does wonders to brighten it up all over again.
FAQs
Can I use different pasta shapes for this recipe?
Absolutely! While spaghetti and linguine are classic choices, penne, farfalle, or even rotini would work perfectly for Lemon Butter Pasta & Veggies. Just be sure to cook your chosen pasta al dente so it holds up with the sauce and vegetables.
What other vegetables can I add?
Feel free to get creative with the veggie mix! Asparagus, broccoli florets, mushrooms, spinach, or even peas all go wonderfully in this dish. It’s a great way to clear out your fridge and add more color and nutrients to your plate.
Is there a way to make this recipe vegan?
You can easily make Lemon Butter Pasta & Veggies vegan by swapping the butter for a plant-based alternative and omitting the Parmesan cheese, or using your favorite vegan cheese. The lemony, garlicky sauce is so flavorful, you won’t miss a thing!
How do I add protein to this meal?
This dish is very adaptable—toss in cooked chickpeas for a vegetarian protein boost or add sliced grilled chicken, shrimp, or tofu for a heartier meal. Protein pairs especially well with the bright, citrusy sauce.
Can I make this dish ahead of time for a party?
Definitely! Prepare the Lemon Butter Pasta & Veggies as directed, then gently rewarm before serving, adding a splash of pasta water or lemon juice to keep the sauce lively. It’s also an excellent choice for potlucks or picnics, as it can be served at room temperature.
Final Thoughts
If you’re after a meal that feels special without any fuss, Lemon Butter Pasta & Veggies is pure dinnertime gold. It’s bright, fresh, and hearty—yet simple enough for busy weeknights and celebrations alike. Give it a try next time you crave something cozy but with a pop of sunshine and let this recipe win you over, one twirl at a time!
Print
Lemon Butter Pasta & Veggies Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the bright flavors of lemon, butter, and fresh veggies with this delightful Lemon Butter Pasta & Veggies recipe. Perfect for a quick weeknight dinner or a light summer meal.
Ingredients
Pasta:
- 8 oz spaghetti or linguine
Veggies:
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic (minced)
- 1 zucchini (sliced)
- 1 yellow squash (sliced)
- 1 red bell pepper (sliced)
- 1 cup cherry tomatoes (halved)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- juice and zest of 1 lemon
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- optional crushed red pepper flakes for heat
Instructions
- Cook the Pasta: Cook the pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
- Sauté Veggies: In a large skillet, heat the olive oil and butter over medium heat. Add the garlic and sauté for 30 seconds. Add zucchini, yellow squash, and bell pepper, and cook until slightly tender. Stir in cherry tomatoes, salt, pepper, and lemon zest.
- Combine: Add cooked pasta, lemon juice, and a splash of reserved pasta water. Toss to coat evenly. Stir in Parmesan cheese and parsley. Sprinkle with red pepper flakes if desired.
- Serve: Remove from heat and serve immediately.
Notes
- You can swap in other vegetables like asparagus, broccoli, or spinach.
- For extra protein, add grilled chicken or chickpeas.
- Use gluten-free pasta if needed.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 320mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 20mg
