Original Post: https://www.evolvingtable.com/?p=92699
Pasta Primavera with Lemon Garlic Butter
Pasta Primavera with Lemon Garlic Butter is a quick and easy weeknight dinner recipe that is packed full of vegetables. Simply toss pasta, asparagus, tomatoes, squash, onions, bell peppers, and Parmesan cheese in a delicious butter sauce.
Servings: 6 servings
Ingredients
- 1 lb. pasta* penne, gluten-free
Roasted Vegetables
- 1 large zucchini squash 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 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.
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
Meal Prep and Storage
- To Prep-Ahead: To be honest, this recipe tastes the absolute best when it is freshly made. You can chop the vegetables and roast them ahead of time, just warm them up before combining them with sauce and pasta.
- To Store: Keep this pasta recipe in an airtight container in the refrigerator for up to 3-4 days.
- To Freeze: Pasta does not freeze the best. The texture will be different when thawed.
- To Reheat: Warm it up on the stovetop or in the microwave when ready to enjoy the leftovers. Just make sure you add a touch of water when reheating to give the pasta a softer texture.
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