Lemon Butter Pasta & Veggies

Lemon Butter Pasta & Veggies are a light and fresh homemade Italian pasta recipe. It is made by simply mixing some cooked white pasta, chopped fresh bell peppers, onions, garlic, chopped fresh herbs (such as oregano, Rosemary, thyme, etc.) and some fresh lemon juice/concentrates.

The mixture is then cooked in a rich Italian oven for several minutes until the bottom part of the pasta is almost dry. The delicious and creamy sauce is then added to the already prepared pasta.

Just mix it well and serve immediately or let it cool down for few minutes and serve chilled! If you are looking for a quick healthy and delicious meal that can be made in about half the time of other main courses, consider making Lemon Butter Pasta & Veggies.

This quick and easy meal has a mild butter flavor and will fill you up with vitamins A, C, D, E, K, and a lot more! Making this on a week day will allow you to make more than enough for one meal and still have room to store some in the freezer for another.

Lemon Butter Pasta & Veggies are not only a delicious, healthy, total meal replacement for your kids, but it’s also healthy because it has just 30 calories and only 3.5 grams of fats, making it one of the lowest calorie desserts you can find! This is the best choice for a quick nutritious snack because it has just the right amount of vitamins and nutrients, in the right amounts to keep you satisfied for longer. Plus, it is tasty, easy to make, and so cheap that you won’t spend much more than you would on one or two boxes at the store, which is always a good idea!

Lemon Butter Pasta & Veggies

Recipe by TiffanieCourse: DinnerCuisine: AmericanDifficulty: Easy


Prep time


Cooking time



This pasta takes what you likely already have on hand and turns it into something to get excited about.


  • 1 pound dry short pasta, such as fusilli, cavatappi, or gemelli

  • 2 tablespoons olive oil

  • 1 pound zucchini or yellow squash (about 2 medium), halved lengthwise and thinly sliced crosswise

  • 1 pint cherry or grape tomatoes (about 2 cups), halved

  • 1/2 teaspoon kosher salt, plus more for the pasta water

  • 1/4 teaspoon freshly ground black pepper

  • 2 tablespoons unsalted butter

  • 2 cloves garlic, finely chopped

  • 1 1/2 teaspoons finely grated lemon zest

  • 3 tablespoons freshly squeezed lemon juice (from 1 large lemon)

  • 1/3 cup chopped fresh basil leaves

  • Grated Parmesan cheese, for serving (optional)


  • Bring a large pot of salted water to a boil over medium-high heat. Add the pasta and cook 1 minute less than al dente, about 8 minutes or according to package instructions. Meanwhile, cook the vegetables.
  • Heat the olive oil in a large skillet over medium heat until shimmering. Add the squash, tomatoes, salt, and pepper. Cook until softened and the tomatoes release some of their juices, 4 to 5 minutes. Add the butter, garlic, and lemon zest. Cook until the butter is melted and fragrant, about 1 minute. Remove from the heat and stir in the lemon juice.
  • Reserve 1/2 cup of the pasta cooking water, then drain the pasta. Return the skillet to medium heat. Add the pasta and reserved cooking water and toss until the sauce thickens and coats the pasta, 1 to 2 minutes. Taste and season with more salt and pepper as needed. Remove from the heat and stir in the basil. Garnish with Parmesan, if using.
  • Storage: Leftovers can be refrigerated in an airtight container for up to 5 days.

Reference : thekitchn.


Comments are closed.