This light and flavorful lemon butter pasta with veggies is the perfect quick and easy meal. Made with a simple yet delicious lemon butter sauce, fresh vegetables, and your favorite pasta, this dish is both satisfying and refreshing. It’s great for meal prep, busy weeknights, or a wholesome family dinner.
Why You’ll Love This Recipe
- Quick and easy – Ready in just 20 minutes!
- Fresh and flavorful – The lemon butter sauce adds a zesty, rich taste.
- Versatile – Use any veggies you have on hand.
- Great for meal prep – Stores and reheats beautifully.
- Light yet satisfying – Perfect for a balanced meal.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Pasta of choice (spaghetti, fettuccine, or penne)
- Butter (or olive oil for a lighter version)
- Garlic, minced
- Fresh lemon juice
- Lemon zest
- Vegetables (zucchini, cherry tomatoes, bell peppers, spinach, or asparagus)
- Parmesan cheese (optional, or use a dairy-free alternative)
- Red pepper flakes (for a little heat)
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Directions
- Cook the pasta – Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve ½ cup of pasta water before draining.
- Sauté the garlic – In a large skillet, melt butter over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
- Add the vegetables – Toss in the chopped veggies and sauté for 3-5 minutes until tender but still crisp.
- Make the lemon butter sauce – Stir in lemon juice, lemon zest, red pepper flakes, salt, and black pepper. Mix well.
- Combine everything – Add the cooked pasta to the skillet along with a bit of the reserved pasta water. Toss everything together until coated in the sauce.
- Finish and serve – Sprinkle with parmesan cheese (if using) and garnish with fresh parsley. Serve warm!
Servings and Timing
- Servings: 4
- Prep time: 10 minutes
- Cook time: 10 minutes
- Total time: 20 minutes
Variations
- Make it protein-packed – Add grilled chicken, shrimp, or tofu for extra protein.
- Go dairy-free – Use olive oil instead of butter and nutritional yeast instead of parmesan.
- Use different veggies – Mushrooms, broccoli, peas, or artichokes make great additions.
- Try whole wheat or gluten-free pasta – Swap regular pasta for a healthier alternative.
- Make it creamy – Add a splash of heavy cream or coconut milk for a richer sauce.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezing: Not recommended, as the sauce may separate, and veggies may become mushy.
- Reheating: Warm on the stovetop over low heat with a splash of water or broth to refresh the sauce. You can also microwave for 1-2 minutes, stirring halfway through.
FAQs
Can I use any type of pasta for this recipe?
Yes! Spaghetti, penne, fettuccine, or even whole wheat and gluten-free pasta work well.
How do I keep my pasta from drying out when reheating?
Add a splash of water, broth, or olive oil when reheating to keep it moist.
Can I add a protein to this dish?
Definitely! Chicken, shrimp, tofu, or chickpeas make great protein additions.
Can I make this dish vegan?
Yes! Use olive oil instead of butter and a dairy-free parmesan alternative.
What veggies work best in this recipe?
Zucchini, cherry tomatoes, bell peppers, spinach, and asparagus are great choices.
How can I make this dish spicier?
Increase the red pepper flakes or add a dash of hot sauce.
Can I prepare this in advance for meal prep?
Yes! Store portions in airtight containers and refrigerate for up to 4 days.
What’s the best way to add more flavor?
Use vegetable broth instead of water for cooking pasta, and add fresh basil or extra lemon zest.
Can I use frozen vegetables?
Yes, but thaw and drain them first to prevent excess water in the sauce.
How do I prevent the pasta from clumping together?
Toss it with a little olive oil after draining if you’re not using it immediately.
Conclusion
Lemon butter pasta with veggies is a fresh, flavorful, and easy dish that’s perfect for any occasion. Whether you’re making a quick dinner or prepping meals for the week, this recipe is sure to be a hit. Try it today and enjoy a light, zesty pasta dish that’s both comforting and nutritious!
PrintLemon Butter Pasta & Veggies
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2–3 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
A bright and zesty pasta dish tossed in a buttery lemon sauce with fresh vegetables.
Ingredients
- 8 oz pasta (spaghetti, fettuccine, or your choice)
- 2 tbsp butter (or olive oil for a vegan option)
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 zucchini, sliced
- 1 cup cherry tomatoes, halved
- 1 cup spinach
- 1 lemon, juiced and zested
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes (optional, for spice)
- 1/4 cup Parmesan cheese (or vegan alternative)
- 1/4 cup fresh basil or parsley, chopped
Instructions
- Cook the pasta according to package instructions. Reserve ½ cup pasta water, then drain and set aside.
- Heat butter and olive oil in a large pan over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
- Add zucchini and cherry tomatoes, cooking for 3-4 minutes until slightly softened.
- Stir in spinach, lemon juice, lemon zest, salt, black pepper, and red pepper flakes. Cook for 1 more minute until spinach wilts.
- Add the cooked pasta to the pan, tossing to coat. If needed, add a bit of reserved pasta water to loosen the sauce.
- Sprinkle with Parmesan and fresh basil or parsley before serving.
- Enjoy warm, or store in an airtight container for up to 4 days in the fridge.
Notes
For a vegan version, replace butter with extra olive oil and use a dairy-free Parmesan alternative.
Add protein by mixing in grilled chicken, shrimp, or tofu.
Want extra flavor? Stir in sun-dried tomatoes or a pinch of Italian seasoning.
If you like a creamier sauce, add ¼ cup heavy cream (or coconut milk for a vegan option).
This pasta reheats well! Add a splash of water or olive oil when reheating to bring back moisture.
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