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
Scale
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.
