Ingredients
Scale
- 8 oz pasta (spaghetti or penne)
- 1 medium zucchini, sliced
- 1 bell pepper, sliced (any color)
- 1 cup cherry tomatoes, halved
- 3 cloves garlic, minced
- Zest and juice of 1 lemon
- ¼ cup fresh basil, chopped
- ¼ cup fresh parsley, chopped
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet over medium heat, add olive oil and minced garlic. Sauté for about 1 minute until fragrant. Add zucchini and bell pepper; cook until tender but crisp (about 4-5 minutes).
- Stir in halved cherry tomatoes and cook until they soften slightly (about 2 minutes).
- Remove from heat and add lemon juice, zest, salt, and pepper to the sautéed vegetables.
- Toss the drained pasta with the vegetable mixture and incorporate chopped basil and parsley until evenly mixed.
- Plate your Lemon Herb Pasta Primavera warm, drizzling with additional olive oil if desired.
Notes
- Feel free to customize with your favorite seasonal vegetables or herbs.
- For added richness, top with grated Parmesan cheese before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 4g
- Sodium: 250mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 0mg