Description
This Lemon Butter Pasta & Veggies recipe is a light and refreshing dish perfect for a quick weeknight meal. The combination of tender pasta, sautéed vegetables, and a bright lemon butter sauce creates a flavorful and satisfying dish that is sure to please the whole family.
Ingredients
Scale
For the Pasta:
- 12 ounces spaghetti or linguine
For the Lemon Butter Sauce:
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 medium zucchini, sliced into half-moons
- 1 medium yellow squash, sliced into half-moons
- 1 cup asparagus, cut into 2-inch pieces
- 1 cup cherry tomatoes, halved
- 1/2 cup freshly grated Parmesan cheese
- juice and zest of 1 large lemon
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- red pepper flakes (optional)
Instructions
- Cook the Pasta: Cook the pasta in salted boiling water according to package directions until al dente. Reserve 1/2 cup pasta water and drain the rest.
- Prepare the Lemon Butter Sauce: In a large skillet, heat olive oil and butter over medium heat. Add garlic and sauté for 1 minute until fragrant. Add zucchini, squash, and asparagus, and cook for 4 to 5 minutes until tender-crisp. Stir in cherry tomatoes and cook for another 2 minutes.
- Combine and Serve: Add the drained pasta to the skillet along with Parmesan cheese, lemon juice, lemon zest, parsley, salt, and pepper. Toss well, adding a splash of reserved pasta water as needed to create a light sauce. Serve immediately, topped with extra Parmesan and a sprinkle of red pepper flakes if desired.
Notes
- You can swap the vegetables for whatever is in season, such as broccoli, peas, or spinach.
- For extra protein, add grilled chicken or shrimp.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course, Pasta
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 430
- Sugar: 5 g
- Sodium: 360 mg
- Fat: 17 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 57 g
- Fiber: 5 g
- Protein: 14 g
- Cholesterol: 30 mg
