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
Scale
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.
