Pasta Primavera with Lemon Garlic Butter
User Reviews
5
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Prep Time
25 mins
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Cook Time
20 mins
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Total Time
45 mins
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Servings
6 servings
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Calories
488 kcal
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Course
Main Course, Lunch, Dinner
Pasta Primavera with Lemon Garlic Butter
Description
The recipe starts by cooking penne pasta and reserving some pasta water. Mixed summer vegetables are seasoned with olive oil, salt, pepper, and Italian seasoning, then roasted at high heat until tender. The lemon garlic butter sauce is prepared in the pasta pot by gently sautéing crushed garlic in butter with lemon zest and juice, which infuses the sauce with fragrance and acidity. The cooked pasta, reserved pasta water, and roasted vegetables are combined in the sauce and tossed to coat evenly. Fresh basil, grated Parmesan cheese, and halved cherry tomatoes are added last, bringing herbaceous notes, creaminess, and vibrant color.
This dish is best served fresh to enjoy the contrast between tender pasta and crisp-tender vegetables. It pairs well with additional Parmesan cheese or fresh herbs as garnishes. The recipe advises that while the vegetables can be roasted ahead, reheating is recommended before serving. Leftovers keep for a few days refrigerated, but freezing is not ideal due to texture changes. Warming gently with added water helps maintain softness on reheating.
Ingredients
- 1 lb. pasta penne, gluten-free
Roasted Vegetables
- 1 zucchini halved and cut into ¼-inch slices, large
- 1 yellow squash halved and cut into ¼-inch slices, large
- 2 bell pepper thinly sliced and cut into 2-inch pieces
- 1 red onion thinly sliced and cut into 2-inch pieces
- 1 lb. asparagus ends trimmed and cut into 2-inch pieces
- 2 Tbsp. olive oil
- 1 tsp. salt
- ¼ tsp. black pepper
- 1 tsp. Italian seasoning
Lemon Garlic Butter Sauce
- 4 Tbsp. butter or can use vegan butter
- 1 lemon zest and juice
- 3 cloves garlic crushed
- ¼ - ½ cup water reserved pasta water
- ¼ cup basil finely chopped
- ½ cup Parmesan Cheese
- 1 tsp. salt to taste
- 1 cup cherry tomato halved
Instructions
- Cook pasta according to package directions and reserve ½ cup of pasta water. Drain the remaining water.
Roasted Vegetables:
- Preheat oven to 425℉.
- Toss zucchini, squash, peppers, onion, and asparagus in a large bowl with 2 tablespoons olive oil, 1 teaspoon salt, ¼ teaspoon pepper, and 1 teaspoon Italian seasonings.
- Place vegetables on a large parchment paper-lined baking sheet. Bake for 15-17 minutes, or until vegetables are tender.
Lemon Garlic Butter Sauce:
- In the same pot that the pasta was cooked in add butter, lemon juice and zest, and crushed garlic. Saute over medium-low heat for 1-2 minutes or until garlic is slightly browned.
- Add cooked pasta, ¼ cup reserved pasta water, and vegetables. Toss until pasta is well coated in sauce.
- Add chopped basil, Parmesan cheese, tomatoes, and 1 teaspoon salt, to taste. Toss until well combined.
- Serve pasta primavera with additional Parmesan cheese and basil. Enjoy!
Notes
- For best flavor and texture, serve Pasta Primavera freshly prepared; roasted vegetables can be made ahead and warmed before mixing.
- Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
- Freezing is not recommended as the pasta's texture may change upon thawing.
- Reheat gently on stovetop or microwave, adding a small amount of water to keep pasta tender.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 488 kcal
% Daily Value*
| Calories | 488kcal | 24% |
| Carbohydrates | 70g | 23% |
| Protein | 17g | 34% |
| Fat | 17g | 26% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 27mg | 9% |
| Sodium | 856mg | 36% |
| Potassium | 706mg | 15% |
| Fiber | 7g | 28% |
| Sugar | 9g | 18% |
| Vitamin A | 2445IU | 49% |
| Vitamin C | 83.5mg | 93% |
| Calcium | 177mg | 18% |
| Iron | 3.7mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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