Lemon Garlic Pasta with Seasonal Vegetables
A bright and flavorful pasta dish featuring fresh seasonal vegetables, garlic, and a zesty lemon sauce, perfect for a light dinner.
Login to save, add to a plan, rate, or make a copy.
Ingredients
Yields 4 servings
- (12 oz) spaghetti
- (1/4 cups) olive oil
- (4 cloves) garlic, minced
- (1/2 tsp) red pepper flakes
- (1 cup) cherry tomatoes, halved
- (1) zucchini, sliced
- (1) bell pepper, diced
- (1 cup) spinach
- (1/2 cups) grated Parmesan cheese
- (1) lemon, zested and juiced
- Salt to taste
- Black pepper to taste
- Fresh basil leaves for garnish (optional)
Instructions
- 1
Bring a large pot of salted water to a boil and cook 12 oz spaghetti according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of the pasta water.
- 2
In a large skillet, heat 1/4 cup olive oil over medium heat. Add 4 cloves minced garlic and 1/2 tsp red pepper flakes, sauté for 1-2 minutes until fragrant.
- 3
Add 1 cup halved cherry tomatoes, 1 sliced zucchini, and 1 diced bell pepper to the skillet. Cook for about 5-7 minutes until the vegetables are tender.
- 4
Stir in 1 cup spinach and cook until wilted, about 2 minutes. Add 2/4 tsp red pepper flakes, Salt to taste, and Fresh basil leaves for garnish (optional).
- 5
Add the cooked spaghetti to the skillet along with the reserved pasta water, the zest and juice of 1 lemon, and 1/2 cup grated Parmesan cheese. Toss everything together until well combined.
- 6
Season with salt and black pepper to taste. Cook for an additional 2 minutes to heat through.
- 7
Serve immediately, garnished with fresh basil leaves if desired.
Recipe actions