Description
A bright and zesty pasta dish tossed in a buttery lemon sauce with fresh vegetables.
Ingredients
Scale
- 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.