If you’re craving a vibrant, fresh dish that bursts with flavor and color, you’re absolutely going to love this Pasta Primavera with Lemon Garlic Butter Recipe. It’s a celebration of spring vegetables roasted to tender perfection and tossed in a luscious lemon garlic butter sauce that brightens every bite. This dish feels both comforting and elegant, making it perfect for weeknight dinners or a special gathering with friends and family. The combination of crisp asparagus, sweet cherry tomatoes, and tender zucchini alongside flavorful pasta creates a harmony that dances on your palate. Trust me, once you try this Pasta Primavera with Lemon Garlic Butter Recipe, it’ll quickly become your go-to for a feel-good, veggie-packed meal.
Ingredients You’ll Need
One of the best parts about this recipe is how straightforward the ingredients are. Each one plays an essential role: fresh vegetables add crunch and color, pasta brings satisfying heartiness, and the lemon garlic butter sauce ties it all together with bright, irresistible flavor.
- 1 lb. pasta (penne, gluten-free): Choose your favorite pasta to soak up the buttery sauce perfectly.
- 1 large zucchini (halved and sliced ¼-inch): Adds a tender, slightly sweet crunch that complements the other veggies.
- 1 large yellow squash (halved and sliced ¼-inch): Brings a subtle earthiness and gorgeous color contrast.
- 2 bell peppers (thinly sliced and cut into 2-inch pieces): Sweet and crisp for that pop of vibrant red and yellow.
- 1 red onion (thinly sliced and cut into 2-inch pieces): Adds a mild pungency that mellows when roasted.
- 1 lb. asparagus (ends trimmed and cut into 2-inch pieces): Tender and fresh, asparagus brings a quintessential spring flavor.
- 2 Tbsp. olive oil: Helps roast the vegetables to perfection and adds richness.
- 1 tsp. salt: Essential for drawing out the vegetables’ natural flavors.
- ¼ tsp. black pepper: Provides a gentle, warming spice.
- 1 tsp. Italian seasoning: A fragrant blend that adds a subtle herbaceous note.
- 4 Tbsp. butter (or vegan butter): The star of the sauce, delivering richness with a velvety texture.
- 1 lemon (zest and juice): Bursts of citrus brighten the butter and enliven the whole dish.
- 3 cloves garlic (crushed): Infuses the sauce with its unmistakable aroma and flavor.
- ¼ – ½ cup reserved pasta water: Adds just the right amount of moisture and starch to help the sauce cling beautifully to the pasta.
- ¼ cup basil (finely chopped): Fresh basil adds a peppery, slightly sweet freshness as a finishing touch.
- ½ cup grated Parmesan cheese: Adds savory depth and a creamy richness.
- 1 tsp. salt (to taste): To adjust seasoning perfectly before serving.
- 1 cup cherry tomatoes (halved): Juicy bursts of sweet, tangy flavor that complement the roasted vegetables.
How to Make Pasta Primavera with Lemon Garlic Butter Recipe
Step 1: Cook the Pasta Perfectly
Start by cooking your pasta according to package instructions until just tender but still with a slight bite. Be sure to reserve about half a cup of the starchy pasta water before draining, as this will help loosen and bind your sauce in later steps. Properly cooked pasta is the backbone of this dish, providing cushy support for those bright vegetables and luscious sauce.
Step 2: Roast the Vegetables
Preheat your oven to 425 degrees Fahrenheit and toss zucchini, yellow squash, bell peppers, red onion, and asparagus with olive oil, salt, pepper, and Italian seasoning. Roasting these veggies on a parchment-lined baking sheet for 15 to 17 minutes brings out their natural sweetness and adds a lovely slight caramelization that transforms their flavor while maintaining just enough crunch.
Step 3: Prepare the Lemon Garlic Butter Sauce
In the same large pot you cooked your pasta, melt butter over medium-low heat. Add crushed garlic, lemon juice, and lemon zest, gently sautéing until the garlic turns slightly golden and the kitchen fills with that irresistible aroma. This simple but flavorful sauce is what brings the dish together, balancing the fresh roasted veggies with a bright citrus note and buttery richness.
Step 4: Combine Pasta, Vegetables, and Sauce
Return your drained pasta to the pot and add the roasted vegetables along with ¼ cup of reserved pasta water. Toss everything together thoroughly so the sauce coats each strand and nook of pasta beautifully. The pasta water’s starchiness is key here—it helps create a silky, clingy sauce that ties every component together in delicious harmony.
Step 5: Add Fresh Herbs, Cheese, and Tomatoes
Finally, fold in finely chopped basil, grated Parmesan, halved cherry tomatoes, and adjust salt to taste. Toss once more until everything’s well combined and the cheese melts slightly, adding layers of savory flavor. These final touches add freshness and vibrancy, making every forkful exciting and satisfying.
How to Serve Pasta Primavera with Lemon Garlic Butter Recipe
Garnishes
For a fresh finish, sprinkle a little extra chopped basil and Parmesan on top of the plated pasta. A few lemon zest curls can also add an elegant pop of color and brightness that instantly elevates the dish’s visual appeal and flavor.
Side Dishes
This Pasta Primavera pairs beautifully with a crisp green salad drizzled with balsamic or a simple garlic bread to soak up any leftover sauce. A light white wine or sparkling water with a lemon twist also complements the citrus notes in the dish perfectly.
Creative Ways to Present
For dinner parties, serve this pasta in individual shallow bowls garnished with edible flowers or fresh basil leaves for a restaurant-quality presentation. Alternatively, tuck the pasta under a nest of microgreens or arrange the roasted vegetables artistically on top for an eye-catching centerpiece that’s as delightful to look at as it is to eat.
Make Ahead and Storage
Storing Leftovers
Pasta Primavera with Lemon Garlic Butter Recipe is delicious as leftovers and stores well in an airtight container in the fridge for up to three days. Make sure to refrigerate promptly and stir the pasta before storing to maintain the sauce’s creaminess.
Freezing
While freezing fresh pasta dishes with lemon butter sauce isn’t typically recommended because the texture of the pasta and veggies can degrade, you can freeze the roasted vegetables separately for up to one month. Thaw and reheat gently to retain their beautiful texture and flavor.
Reheating
When you’re ready to enjoy leftovers, gently reheat the pasta in a skillet over low heat with a splash of water or broth to loosen the sauce. Avoid the microwave if possible, as slow reheating preserves the buttery texture and keeps the vegetables from becoming mushy.
FAQs
Can I use other types of pasta?
Absolutely! While penne is recommended in this Pasta Primavera with Lemon Garlic Butter Recipe for its shape and ability to hold sauce, farfalle, fusilli, or gluten-free varieties all work wonderfully depending on what you have on hand.
Is this recipe vegan-friendly?
To make the dish vegan, simply substitute the butter with your favorite plant-based butter and skip the Parmesan or use a vegan cheese alternative. The roasted vegetables and lemon garlic flavors remain just as vibrant and delicious.
Can I add protein to this dish?
Yes! Grilled chicken, shrimp, or even crispy tofu can be great additions if you want to boost the protein content. Add cooked protein just before tossing everything together so it stays juicy and flavorful.
How do I make sure the vegetables don’t get soggy?
Roasting the vegetables at a high temperature helps keep them tender yet slightly crisp. Avoid overcrowding the pan so they roast evenly and develop that lovely caramelization instead of steaming.
Can I prepare parts of this recipe ahead of time?
You can definitely roast the vegetables a day ahead and store them in the fridge. The sauce and pasta are best made fresh, but reheating leftovers tastes fantastic and saves you time on busy days.
Final Thoughts
This Pasta Primavera with Lemon Garlic Butter Recipe is such a gem for anyone looking to enjoy a meal that’s bursting with fresh flavors, wholesome ingredients, and a touch of luxury from a simple sauce. The balance of zesty lemon, savory garlic, and tender-roasted vegetables makes it impossible not to fall in love with. Give it a try and watch this dish become an instant favorite in your kitchen, perfect for sharing with loved ones any time of year.
Print
Pasta Primavera with Lemon Garlic Butter Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
- Diet: Vegetarian
Description
A vibrant and fresh Pasta Primavera featuring tender roasted vegetables and a zesty lemon garlic butter sauce. This comforting dish combines penne pasta with zucchini, yellow squash, bell peppers, red onion, asparagus, and cherry tomatoes, all tossed in a flavorful butter sauce with Parmesan and fresh basil. Perfect for a light yet satisfying meal that is easy to prepare and full of garden-fresh flavors.
Ingredients
Pasta
- 1 lb. pasta (penne, gluten-free)
Vegetables
- 1 large zucchini (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)
- 1 cup cherry tomatoes (halved)
Seasonings and Sauce
- 2 Tbsp. olive oil
- 1 tsp. salt, plus 1 tsp. to taste
- ¼ tsp. black pepper
- 1 tsp. Italian seasoning
- 4 Tbsp. butter (or vegan butter)
- 1 lemon (zest and juice)
- 3 cloves garlic (crushed)
- ¼ – ½ cup reserved pasta water
- ¼ cup basil (finely chopped)
- ½ cup grated Parmesan cheese
Instructions
- Cook Pasta: Cook the pasta according to package directions. Reserve ½ cup of the pasta water, then drain the remaining water from the pasta.
- Prepare Vegetables: Preheat your oven to 425°F. In a large bowl, toss the zucchini, yellow squash, bell peppers, red onion, and asparagus with 2 tablespoons of olive oil, 1 teaspoon salt, ¼ teaspoon black pepper, and 1 teaspoon Italian seasoning until evenly coated.
- Roast Vegetables: Spread the vegetables out evenly on a large baking sheet lined with parchment paper. Bake in the preheated oven for 15-17 minutes, or until vegetables are tender and slightly caramelized.
- Make Lemon Garlic Butter Sauce: Using the same pot that you cooked the pasta in, melt the butter over medium-low heat. Add the lemon juice and zest along with the crushed garlic. Sauté for 1-2 minutes until the garlic is fragrant and just beginning to brown.
- Toss Pasta and Vegetables: Add the cooked pasta, reserved ¼ cup of pasta water, and roasted vegetables to the pot with the lemon garlic butter sauce. Toss everything together until the pasta is well coated in the sauce.
- Add Final Ingredients: Stir in the chopped basil, grated Parmesan cheese, halved cherry tomatoes, and an additional teaspoon of salt to taste. Toss gently until all ingredients are combined.
- Serve: Plate the pasta primavera, garnishing with extra Parmesan cheese and fresh basil if desired. Enjoy your delicious and colorful meal!
Notes
- You can substitute any pasta shape you prefer, including gluten-free options for dietary needs.
- To make this recipe vegan, use a plant-based butter and omit Parmesan or substitute with a vegan cheese alternative.
- Reserve pasta water to help achieve a silky sauce that clings to the pasta perfectly.
- Adjust salt to taste after combining all ingredients, as Parmesan cheese adds saltiness.
- Roasting vegetables enhances their natural sweetness and adds depth to the dish.
