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If you’re in the mood for a dish that feels like a bright, sun-kissed hug on a plate, look no further than this Lemon Butter Pasta with Veggies Recipe. It’s a perfect blend of simple ingredients coming together to create a luscious, vibrant meal that’s as comforting as it is fresh. The zesty lemon and rich butter form a silky sauce that caresses every twist of pasta and tender bite of sautéed veggies, making it an irresistible choice for a quick weeknight dinner or a laid-back weekend treat.
Ingredients You’ll Need
This Lemon Butter Pasta with Veggies Recipe shines because of its straightforward, humble ingredients, each bringing its own charm to the dish. From the tender pasta that forms the heart of this meal to the fresh veggies and fragrant lemon, everything works in harmony.
- Dry short pasta: Fusilli, cavatappi, or gemelli work beautifully—choose the shape that catches the sauce best.
- Olive oil: Adds a fruity undertone and helps gently cook the veggies without overpowering their freshness.
- Zucchini or yellow squash: Tender with mild sweetness, these veggies soften perfectly while keeping a slight bite.
- Cherry or grape tomatoes: Bursting with juicy sweetness to brighten every forkful.
- Kosher salt & black pepper: Essential seasoning to enhance each flavor note without masking the lemon’s brightness.
- Unsalted butter: Creates that silky, comforting sauce base while balancing the citrus zing.
- Garlic: Infuses a warm aroma and depth that rounds out the lemony sharpness beautifully.
- Lemon zest & lemon juice: The star ingredients delivering vibrant citrus brightness in both aroma and taste.
- Fresh basil leaves: Provide a fragrant herbal lift and add a lovely pop of green color.
- Grated Parmesan cheese (optional): Adds a nutty, salty finish if you want a bit of extra indulgence.
How to Make Lemon Butter Pasta with Veggies Recipe
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a rolling boil. Add your chosen dry short pasta and cook it until just shy of al dente — about one minute less than the package suggests—this ensures the pasta finishes cooking perfectly when tossed with the sauce later. Before draining, reserve half a cup of the starchy pasta water. This liquid gold will help marry the sauce and pasta beautifully.
Step 2: Cook the Vegetables
While the pasta is working its magic, heat olive oil in a large skillet over medium heat. Toss in your sliced zucchini or yellow squash along with the burst cherry tomatoes. Season with kosher salt and freshly cracked black pepper. Sauté the veggies gently for 4 to 5 minutes until the squash softens tenderly and the tomatoes start to release their juicy sweetness. This step adds both vibrant color and layered texture to the dish.
Step 3: Make the Sauce
To that hot skillet of softened veggies, add a generous knob of unsalted butter along with minced garlic and fresh lemon zest. Stir and cook for about a minute until the butter melts completely and the garlic becomes wonderfully fragrant. Remove the skillet from the heat and stir in freshly squeezed lemon juice. This final touch of citrus ensures the sauce stays bright and fresh throughout.
Step 4: Combine Pasta and Sauce
Return the skillet to medium heat and add the drained pasta back in, along with the reserved pasta water. Toss everything together for 1 to 2 minutes until the sauce thickens slightly and clings lovingly to every twist and curl of pasta. This step brings all the elements together into one harmonious, flavorful whole.
Step 5: Finish and Serve
Remove the skillet from the heat and gently fold in fresh basil leaves to infuse a wonderful herbal freshness. Give the dish a quick taste and adjust the seasoning as needed. Serve the pasta warm topped with grated Parmesan cheese if you like a touch of rich, salty contrast. It’s now ready to delight your taste buds!
How to Serve Lemon Butter Pasta with Veggies Recipe
Garnishes
A sprinkle of freshly grated Parmesan cheese adds a nutty depth that complements the lemon butter sauce perfectly. For an extra pop of color and flavor, you can also scatter some chopped fresh basil or even a pinch of red pepper flakes for a subtle heat kick.
Side Dishes
This Lemon Butter Pasta with Veggies Recipe pairs beautifully with a crisp green salad dressed in a light vinaigrette or a crusty baguette to mop up every last bit of luscious sauce. If you want a protein boost, grilled chicken or shrimp make excellent companions without stealing the show.
Creative Ways to Present
For a delightful twist, serve this pasta in individual shallow bowls garnished with extra lemon zest and basil sprigs. You could even pack it into small glass jars for a picnic or a colorful lunchbox surprise. The vivid colors of the veggies make it as pleasing to the eyes as it is to the palate.
Make Ahead and Storage
Storing Leftovers
Store any leftover Lemon Butter Pasta with Veggies Recipe in an airtight container in the refrigerator for up to 3 days. The flavors will mellow slightly but remain just as tasty. Before refrigerating, make sure the pasta has cooled to prevent condensation and sogginess.
Freezing
Because this dish contains butter and fresh veggies, freezing is possible but not ideal as the textures may change on thawing. If you choose to freeze it, place the pasta in a freezer-safe container and consume within one month. Thaw overnight in the refrigerator for best results.
Reheating
To reheat, gently warm the pasta in a skillet over low heat, adding a splash of water or broth to help loosen the sauce. Avoid microwaving at high power to prevent the butter from separating. This gentle reheating keeps the dish creamy and fresh-tasting.
FAQs
Can I use other types of pasta for this recipe?
Absolutely! While fusilli, cavatappi, or gemelli are recommended for their ability to hold the sauce well, feel free to use penne, rotini, or even spaghetti if those are what you have on hand. The key is to cook pasta just shy of al dente to finish cooking in the sauce.
What can I substitute for butter if I want a dairy-free option?
You can use a high-quality olive oil or a vegan butter substitute to achieve a similar richness. Keep in mind that butter adds a unique creaminess and slight sweetness, so using oil will change the texture and flavor slightly, but it remains delicious.
Is it possible to add protein to this Lemon Butter Pasta with Veggies Recipe?
Yes! Grilled chicken, shrimp, or even crispy tofu cubes are fantastic protein options to turn this pasta into a more substantial meal. Add them after the pasta is combined with the sauce to keep everything moist and flavorful.
Can I prepare the veggies ahead of time?
Chopping the zucchini and tomatoes in advance is a great way to save time. Keep them refrigerated in a sealed container and sauté them just before you cook the pasta for the freshest taste and texture.
What’s the best way to keep the pasta from sticking after cooking?
Once drained, toss the pasta with a small drizzle of olive oil if you’re not mixing it directly with sauce right away. This little trick keeps the noodles separate and prevents clumping until you’re ready to combine with the lemon butter sauce.
Final Thoughts
Trust me, once you try this Lemon Butter Pasta with Veggies Recipe, it will quickly become one of your go-to meals to brighten up any day. The balance of bright citrus, buttery richness, and fresh veggies is pure comfort food elevated to something fresh and exciting. Give it a whirl—you’re going to love how effortlessly delicious and satisfying it is!
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Lemon Butter Pasta with Veggies Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
A light and refreshing Lemon Butter Pasta with sautéed zucchini, cherry tomatoes, and a bright lemon-garlic butter sauce, finished with fresh basil and optional Parmesan cheese. Ready in just 30 minutes, this dish is perfect for a quick, flavorful weeknight meal.
Ingredients
Pasta
- 12 ounces dry short pasta (fusilli, cavatappi, or gemelli)
- Kosher salt, for pasta water
- ½ cup reserved pasta water
Vegetables & Sauce
- 2 tablespoons olive oil
- 2 medium zucchini or yellow squash, sliced
- 1 cup cherry or grape tomatoes, halved
- Salt and freshly ground black pepper, to taste
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 tablespoon lemon zest (from about 1 lemon)
- 2 tablespoons fresh lemon juice (about 1 lemon)
- ¼ cup fresh basil leaves, chopped
- ½ 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 or 1 minute less than al dente according to package instructions. Reserve ½ cup of the pasta cooking water before draining the pasta completely.
- Cook the Vegetables: Heat olive oil in a large skillet over medium heat. Add sliced zucchini or yellow squash and cherry tomatoes. Season with salt and black pepper. Sauté for 4-5 minutes until the vegetables soften and the tomatoes release their juices.
- 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 mixture becomes fragrant. Remove the skillet from heat and stir in the fresh lemon juice.
- Combine Pasta and Sauce: Return the skillet to medium heat. Add the drained pasta and reserved pasta water to the skillet. Toss everything together and cook for 1-2 minutes until the sauce thickens slightly and coats the pasta evenly.
- Finish and Serve: Remove the skillet from heat. Stir in the chopped fresh basil. Taste and adjust seasoning with additional salt and pepper if needed. Serve warm with grated Parmesan cheese on top if desired.
Notes
- You can substitute the zucchini or yellow squash with other vegetables like asparagus or green beans.
- For added protein, consider tossing in some cooked grilled chicken or shrimp.
- If you prefer a vegan version, replace butter with vegan butter and omit Parmesan cheese or use a vegan alternative.
- Using fresh lemon zest and juice is key for the bright lemon flavor; avoid bottled lemon juice for best results.
- Reserve some pasta water as it helps to create a silky sauce that coats the pasta beautifully.
