Lemon Basil Noodles and Veggies
Bright, zesty, and bursting with garden-fresh flavor, Lemon Basil Noodles and Veggies is the ultimate quick and healthy dish to elevate your weeknight dinner routine. This vibrant recipe combines tender spaghetti or linguine with sautéed red bell peppers, zucchini, cherry tomatoes, and wilted spinach, creating a medley of textures and colors. Tossed in a light yet aromatic sauce made from fresh lemon juice, fragrant basil leaves, and a touch of Parmesan cheese, this dish is a refreshing take on pasta that's perfect for spring and summer. With a prep time of just 15 minutes and customizable options like adding a pinch of red pepper flakes for a spicy kick, it's an easy vegetarian option that's as satisfying as it is delicious. Perfectly versatile, this dish is ideal for family meals or impressing guests with its stunning presentation and bold flavors!
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Recipe Information
Ingredients
- 12 oz spaghetti or linguine
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 1 red bell pepper, thinly sliced
- 1 medium zucchini, sliced into half moons
- 1 cup cherry tomatoes, halved
- 2 cups spinach leaves
- 1 cup basil leaves, chopped
- 1 lemon, zested and juiced
- 0.5 cup Parmesan cheese, grated
- 0.25 tsp red pepper flakes (optional)
- to taste salt
- to taste black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the spaghetti or linguine according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the noodles and set aside.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute, or until fragrant.
Add the red bell pepper and zucchini to the skillet. Cook for 5–7 minutes, stirring occasionally, until they begin to soften.
Stir in the cherry tomatoes and cook for an additional 3–4 minutes, or until they start to release their juices.
Add the spinach leaves to the skillet and cook for 1–2 minutes, or until wilted.
Reduce the heat to low and stir in the lemon juice, lemon zest, and chopped basil. Season with salt, black pepper, and red pepper flakes, if using.
Toss the cooked pasta into the skillet with the vegetables and mix well. If the mixture seems dry, add a few tablespoons of the reserved pasta water until the desired consistency is reached.
Remove the skillet from the heat and stir in the grated Parmesan cheese until well combined.
Serve immediately, garnished with additional basil and Parmesan cheese, if desired. Enjoy your refreshing Lemon Basil Noodles and Veggies!
Nutrition Facts
Calories |
1139 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.9 g | 58% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 3134 mg | 136% | |
| Total Carbohydrate | 139.9 g | 51% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 16.4 g | ||
| Protein | 48.3 g | 97% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1380 mg | 106% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 2186 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
