Pasta Limone with Sauteed Garden Veggies
Brighten up your dinner table with this vibrant and creamy Pasta Limone with Sautéed Garden Veggies! This delightful recipe combines al dente pasta with a luscious lemon cream sauce, fresh zucchini, juicy cherry tomatoes, tender baby spinach, and fragrant garlic, creating a beautifully balanced dish that's both comforting and refreshing. The garden veggies are sautéed to perfection, adding a burst of color and nutrient-rich flavor, while grated Parmesan and fresh basil elevate the dish with a savory, aromatic finish. Ready in just 30 minutes, this easy, vegetarian-friendly pasta recipe is perfect for busy weeknights or elegant hosting, and pairs wonderfully with a crisp salad or glass of white wine. Enjoy a true taste of summer with this zesty, veggie-packed twist on classic pasta limone!
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Recipe Information
Ingredients
- 12 oz Pasta (spaghetti, linguine, or fettuccine)
- 2 teaspoons Lemon zest
- 3 tablespoons Lemon juice
- 1 cup Heavy cream
- 1 cup Parmesan cheese (grated)
- 2 tablespoons Olive oil
- 3 Garlic cloves (minced)
- 1 medium Zucchini (sliced into half-moons)
- 1 cup Cherry tomatoes (halved)
- 2 cups Baby spinach
- 2 tablespoons Fresh basil leaves (chopped)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Crushed red pepper flakes (optional)
- 2 tablespoons Butter
Instructions
Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta cooking water before draining, then set the pasta aside.
While the pasta cooks, prepare the lemon cream sauce. In a small saucepan over low heat, combine the heavy cream, lemon zest, and lemon juice. Stir gently and heat until just warmed through. Do not let it boil. Remove from heat and set aside.
Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute, until fragrant.
Add the sliced zucchini and sauté for 3-4 minutes, until it begins to soften.
Add the cherry tomatoes and cook for an additional 2-3 minutes, until they start to release their juices.
Stir in the baby spinach and cook for 1-2 minutes, until wilted. Season the vegetables with salt, black pepper, and crushed red pepper flakes if desired.
Reduce the heat to low and add the cooked pasta to the skillet with the vegetables. Toss to combine.
Pour the lemon cream sauce over the pasta and veggies. Add the butter and half of the grated Parmesan cheese. Toss everything together, adding reserved pasta water a little at a time until the sauce reaches your desired consistency.
Taste and adjust the seasoning with additional salt and pepper if needed.
Serve the pasta hot, garnished with the remaining Parmesan cheese and fresh basil.
Nutrition Facts
Calories |
2904 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 202.0 g | 259% | |
| Saturated Fat | 108.8 g | 544% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 496 mg | 165% | |
| Sodium | 6279 mg | 273% | |
| Total Carbohydrate | 137.4 g | 50% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 11.8 g | ||
| Protein | 116.8 g | 234% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 2794 mg | 215% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 1395 mg | 30% | |
*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.
