Description
This Lemon Butter Pasta & Veggies recipe is a delightful and light pasta dish that combines the freshness of vegetables with the zesty flavors of lemon and Parmesan. Perfect for a quick weeknight dinner or a weekend meal with family and friends.
Ingredients
Scale
For the Pasta:
- 12 ounces spaghetti or linguine
For the Vegetables:
- 2 cups broccoli florets
- 1 cup asparagus, cut into 2-inch pieces
- 1 cup cherry tomatoes, halved
For the Lemon Butter Sauce:
- 4 tablespoons unsalted butter
- 3 cloves garlic, minced
- Zest of 1 lemon
- Juice of 1 large lemon
- ½ teaspoon salt
- ¼ teaspoon black pepper
For Garnish:
- ½ cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Cook the Pasta and Vegetables: Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. During the last 3 minutes of cooking, add the broccoli and asparagus to the pot. Drain the pasta and vegetables, reserving ½ cup of the pasta cooking water.
- Make the Lemon Butter Sauce: In the same pot, melt the butter over medium heat. Add the garlic and cook for 30 seconds until fragrant. Stir in the lemon zest, lemon juice, salt, and pepper.
- Combine and Serve: Return the pasta and vegetables to the pot, tossing to coat. Add the Parmesan cheese and a splash of reserved pasta water if needed to create a silky sauce. Stir in the cherry tomatoes and parsley. Serve immediately with extra Parmesan if desired.
Notes
- For added protein, toss in grilled chicken, shrimp, or chickpeas.
- You can swap asparagus for green beans or zucchini depending on what’s in season.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 portion
- Calories: 430
- Sugar: 5 g
- Sodium: 420 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 5 g
- Protein: 15 g
- Cholesterol: 35 mg
