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
Scale
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
