Original Post: https://www.evolvingtable.com/pasta-primavera/
Pasta Primavera with Lemon Garlic Butter
Pasta Primavera with Lemon Garlic Butter is the kind of fresh, colorful dinner that’s perfect for warmer nights. Made with pasta, asparagus, tomatoes, squash, onions, bell peppers, and Parmesan, it’s tossed in a light lemon garlic butter sauce for an easy, veggie-packed meal.
Servings: 6 servings
Ingredients
- 1 lb. pasta* penne, gluten-free
Roasted Vegetables
- 1 large zucchini halved and cut into ¼-inch slices
- 1 large yellow squash halved and cut into ¼-inch slices
- 2 bell peppers 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 reserved pasta water
- ¼ cup basil finely chopped
- ½ cup grated Parmesan cheese
- 1 tsp. salt to taste
- 1 cup cherry tomatoes halved
Instructions
- Cook pasta according to package directions and reserve ½ cup of pasta water. Drain the remaining water.1 lb. pasta*
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.1 large zucchini, 1 large yellow squash, 2 bell peppers, 1 red onion, 1 lb. asparagus, 2 Tbsp. olive oil, 1 tsp. salt, ¼ tsp. black pepper, 1 tsp. Italian seasoning
- 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.4 Tbsp. butter*, 1 lemon, 3 cloves garlic
- Add cooked pasta, ¼ cup reserved pasta water, and vegetables. Toss until pasta is well coated in sauce.¼ - ½ cup reserved pasta water
- Add chopped basil, Parmesan cheese, tomatoes, and 1 teaspoon salt, to taste. Toss until well combined.¼ cup basil, ½ cup grated Parmesan cheese, 1 tsp. salt, 1 cup cherry tomatoes
- Serve pasta primavera with additional Parmesan cheese and basil. Enjoy!
Notes
- Veggies: It is essential to use raw, never frozen veggies in this dish to maintain the best flavor and texture. You can use any vegetables you have on hand, try broccolini, snap peas, green beans, or sweet peppers.
- Roasting: Boiling or sautéing the veggies doesn't give quite the same subtly sweet flavor they get from the oven.
Nutrition
Calories: 488kcal | Carbohydrates: 70g | Protein: 17g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 27mg | Sodium: 856mg | Potassium: 706mg | Fiber: 7g | Sugar: 9g | Vitamin A: 2445IU | Vitamin C: 83.5mg | Calcium: 177mg | Iron: 3.7mg
