If you’re craving a bright, comforting dish that feels both fresh and indulgent, this Lemon Butter Pasta with Veggies Recipe is absolutely the way to go. Imagine perfectly tender pasta coated in a silky lemon-butter sauce, studded with tender zucchini and bursting tomatoes. The zing of fresh lemon juice paired with the richness of butter makes every bite a celebration, while the colorful veggies add a delightful texture and natural sweetness. This recipe is a true crowd-pleaser that’s easy enough for a weeknight but elegant enough to share with friends. Prepare to fall in love with how simple ingredients come together to make magic!
Ingredients You’ll Need
This Lemon Butter Pasta with Veggies Recipe is all about using simple, fresh ingredients that work together harmoniously. Each one plays an essential role in building layers of flavor, texture, and color — you won’t need any fancy add-ons to make this dish shine.
- Dry short pasta (fusilli, cavatappi, or gemelli): These shapes hold onto the lemon butter sauce perfectly, ensuring every bite is flavorful.
- Olive oil: Adds a fruity base for sautéing the veggies and brings out their natural flavors.
- Zucchini or yellow squash: Adds a tender, slightly sweet crunch and vibrant green or yellow color.
- Cherry or grape tomatoes: Provide pops of juicy sweetness and a beautiful burst of red throughout the dish.
- Kosher salt & black pepper: Essential for balancing and enhancing all the fresh tastes.
- Unsalted butter: Creates the luscious, velvety lemon-butter sauce that ties everything together beautifully.
- Garlic: Adds a fragrant warmth and depth of flavor that makes the sauce unforgettable.
- Lemon zest & lemon juice: Bring a bright, refreshing zing that lifts the entire dish.
- Fresh basil leaves: Introduce an herbaceous note that complements the lemon and veggies perfectly.
- Grated Parmesan cheese (optional): Adds a nutty, salty finish for those who love an extra umami kick.
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 dry pasta and cook it just shy of al dente, about a minute less than the package suggests, so around 8 minutes. This ensures the pasta finishes cooking in the sauce later without going mushy. Before draining, reserve about half a cup of the starchy pasta water — this little trick will help loosen and thicken the sauce beautifully.
Step 2: Cook the Vegetables
While the pasta cooks, heat olive oil in a large skillet over medium heat. Toss in your zucchini or yellow squash along with the cherry or grape tomatoes, sprinkling with kosher salt and black pepper right away. Sauté for 4 to 5 minutes, until the veggies soften pleasingly and the tomatoes start to burst, releasing their juicy sweetness that will mingle with the buttery sauce.
Step 3: Make the Sauce
Next, add the unsalted butter, minced garlic, and freshly grated lemon zest to the skillet. Let the butter melt gently as the garlic becomes fragrant, about a minute — this step is key for building that rich, aromatic base. Once fragrant, remove the pan from heat briefly and stir in the vibrant lemon juice to give the sauce its bright, tangy punch.
Step 4: Combine Pasta and Sauce
Return the skillet to medium heat and add the drained pasta. Pour in the reserved pasta water, and toss everything together so the sauce coats each twist and curve of pasta. Cook this for one to two minutes, stirring constantly, to allow the sauce to thicken slightly and cling to every piece. This step creates that luxurious texture which makes the dish feel so indulgent.
Step 5: Finish and Serve
Finally, remove the skillet from heat and stir in fresh basil leaves, which lend a fragrant herbal note that brightens the whole dish. Taste and adjust seasoning with more salt, pepper, or lemon juice if needed. Serve warm with a generous sprinkle of grated Parmesan cheese if you like that extra hint of savory richness. Your Lemon Butter Pasta with Veggies Recipe is ready to delight!
How to Serve Lemon Butter Pasta with Veggies Recipe
Garnishes
Adding fresh garnishes elevates this dish with texture and color. Try scattering some extra torn basil leaves over the top, or a sprinkle of red pepper flakes for a spicy kick. A few shavings of Parmesan or a light drizzle of extra virgin olive oil can also add a lovely finishing touch to your presentation and flavor.
Side Dishes
This pasta pairs beautifully with light, fresh sides. A crisp green salad with a lemon vinaigrette complements the citrus notes perfectly. For a heartier meal, consider serving with crusty garlic bread to soak up any leftover sauce or a simple roasted vegetable medley to boost the veggie factor even more.
Creative Ways to Present
To turn this simple dish into an eye-catching centerpiece, try serving the pasta in individual shallow bowls topped with a basil sprig and a lemon twist. You can also toss in some toasted pine nuts or capers for unexpected texture and flavor layers. For a picnic or packed lunch, this pasta tastes amazing at room temperature — just pack it with a wedge of lemon and Parmesan on the side.
Make Ahead and Storage
Storing Leftovers
Leftover Lemon Butter Pasta with Veggies Recipe will keep well in an airtight container in the refrigerator for up to 3 days. The flavors meld beautifully overnight, though the pasta might soak up more sauce, so adding a splash of water or olive oil when reheating can help restore that creamy texture.
Freezing
Because of the fresh veggies and lemon, freezing this pasta isn’t ideal as the texture and brightness can change. If you want to freeze, try freezing only the cooked pasta separately and prepare the lemon butter sauce fresh when ready to serve.
Reheating
Reheat leftovers gently on the stove over low heat, adding a little reserved pasta water, broth, or olive oil to loosen the sauce. Avoid high heat to prevent the butter from separating. You can also warm it briefly in the microwave, stirring halfway through and adding moisture as needed.
FAQs
Can I use other types of pasta for this Lemon Butter Pasta with Veggies Recipe?
Absolutely! Short pasta shapes that hold sauce well, like penne or rotini, work just as beautifully. The twists and grooves help trap that luscious lemon butter sauce for maximum flavor in every bite.
Is this recipe vegetarian or can I make it vegan?
This recipe is naturally vegetarian but not vegan due to the butter and optional Parmesan. For a vegan twist, substitute vegan butter and nutritional yeast in place of cheese, and you’ll still get a creamy, flavorful dish.
How can I make this dish more protein-rich?
Additions like grilled chicken, sautéed shrimp, or roasted chickpeas make great protein boosts. Stirring in cooked white beans or topping with toasted nuts also adds texture and substance without overpowering the fresh flavors.
What’s the best way to get enough lemon flavor without it being too sour?
Using both lemon zest and juice balances brightness without overwhelming sourness. Zest adds aromatic oils and fragrance, while juice brings acidity, so together they create a nuanced lemon flavor that enhances rather than dominates.
Can I prepare parts of this recipe ahead of time?
Yes! You can chop the veggies and zest the lemon in advance, which will save time on the day. Cooking the pasta ahead is possible too, but keep it slightly undercooked and toss with a bit of oil to prevent sticking before reheating in the sauce.
Final Thoughts
This Lemon Butter Pasta with Veggies Recipe is one of those dishes that makes you feel good from the first bite to the last. It wonderfully balances simplicity and elegance, showing that with just a handful of fresh, quality ingredients, you can create something truly special. I can’t wait for you to try it and make it your own—it’s perfect for brightening up any meal and bringing some joyful, sunny flavors to your table!
Print
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 flavorful Lemon Butter Pasta with sautéed fresh vegetables, perfectly coated in a creamy lemon-garlic butter sauce. This quick and easy dish combines tender pasta, zucchini or yellow squash, and juicy cherry tomatoes for a refreshing meal ideal for busy weeknights.
Ingredients
Pasta
- 12 oz dry short pasta (fusilli, cavatappi, or gemelli)
- Salt for pasta water
- ½ cup reserved pasta water
Vegetables & Sauce
- 2 tbsp olive oil
- 2 medium zucchini or yellow squash, sliced
- 1 cup cherry or grape tomatoes, halved
- Kosher salt and black pepper, to taste
- 3 tbsp unsalted butter
- 3 cloves garlic, minced
- Zest of 1 lemon
- 2 tbsp fresh lemon juice
- ¼ cup fresh basil leaves, roughly chopped
- Grated Parmesan cheese, for serving (optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the dry pasta and cook for about 8 minutes or 1 minute less than the package al dente recommendation. Reserve ½ cup of the pasta cooking water before draining the pasta thoroughly.
- Cook the Vegetables: In a large skillet, heat olive oil over medium heat. Add sliced zucchini or yellow squash along with halved cherry tomatoes, salt, and black pepper. Sauté for 4-5 minutes until the vegetables have softened and the tomatoes release their juicy flavors.
- Make the Sauce: To the skillet with vegetables, add the unsalted butter, minced garlic, and lemon zest. Cook for about 1 minute until the butter melts and the mixture becomes fragrant. Remove the skillet from heat and stir in fresh lemon juice for a bright, tangy finish.
- Combine Pasta and Sauce: Return the skillet to medium heat and add the drained pasta along with the reserved pasta water. Toss everything together thoroughly, cooking for an additional 1-2 minutes until the sauce thickens and evenly coats the pasta and vegetables.
- Finish and Serve: Remove from heat and stir in freshly chopped basil leaves. Taste and adjust seasoning if needed. Serve the Lemon Butter Pasta warm with an optional sprinkle of grated Parmesan cheese on top for extra richness.
Notes
- Use fresh lemon juice and zest for the best citrus flavor.
- Reserve pasta water is essential for creating a silky, cohesive sauce.
- Feel free to swap zucchini with yellow squash or use both for variety.
- Parmesan is optional but adds a nice savory depth to the dish.
- For a vegan option, substitute butter with a plant-based alternative and omit Parmesan cheese.
- This dish pairs well with a light green salad or crusty bread.
