Lemon-Herb Pasta Primavera

Name: Lemon-Herb Pasta Primavera
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 8 ounce spaghetti; 1 tablespoon olive oil; 2 clove garlic (minced); 1 cup cherry tomatoes (halved); 1 zucchini (medium, finely diced); 0.5 cup vegetable broth; 2 tablespoon lemon juice; 2 tablespoon fresh parsley (chopped); 0.25 teaspoon red pepper flakes; 0.75 teaspoon salt; 0.5 teaspoon black pepper; 0.25 cup grated Parmesan cheese

A light and fresh Italian-inspired pasta dish tossed with tender-crisp vegetables, a bright lemon-herb sauce, and cherry tomatoes. Quick to prepare, it's a vibrant and satisfying weeknight meal.

Prep: 10 min
Cook: 12 min
Total: 22 min
Servings: 4
Cuisine: Italian
Difficulty: Easy
Cost: $1.21/serving

Dietary

Egg-Free
Nut-Free
Pescatarian
Soy-Free
Vegetarian
Low-Sugar
Low-Fat
Low-Saturated-Fat
Low-Cholesterol
Low-Calorie

Ingredients

8 ounce spaghetti
1 tablespoon olive oil
2 clove garlic (minced)
1 cup cherry tomatoes (halved)
1 zucchini (medium, finely diced)
0.5 cup vegetable broth
2 tablespoon lemon juice
2 tablespoon fresh parsley (chopped)
0.25 teaspoon red pepper flakes
0.75 teaspoon salt
0.5 teaspoon black pepper
0.25 cup grated Parmesan cheese

Instructions

Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente, about 8-10 minutes. Reserve 1/2 cup of the pasta cooking water before draining. Drain the pasta and set aside.
While the pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the minced garlic and cook for 30 seconds until fragrant.
Add the halved cherry tomatoes and finely diced zucchini to the skillet. Cook for 3-5 minutes, stirring occasionally, until the tomatoes soften slightly and the zucchini is tender-crisp.
Pour in the vegetable broth, lemon juice, chopped fresh parsley, and red pepper flakes (if using). Bring to a gentle simmer and cook for 1-2 minutes.
Add the cooked spaghetti to the skillet with the sauce and vegetables. Toss to combine, adding a splash of the reserved pasta cooking water if needed to loosen the sauce. Season with salt and black pepper to taste.
Serve hot, topped with grated Parmesan cheese if desired.

Notes

This dish is best enjoyed fresh, but leftovers can be refrigerated for up to 2 days. Reheat gently, adding a splash of water or broth to loosen the sauce.

Nutrition (per serving)

Calories: 254
Protein: 8.2 g
Carbohydrates: 46.9 g
Fat: 4.6 g
Fiber: 4.4 g
Sodium: 546 mg
Saturated Fat: 0.5 g
Sugar: 2.6 g