Description

A quick and comforting pasta dish featuring fresh garlic, butter, and vibrant vegetables tossed together for a flavorful and colorful meal perfect for weeknights.

Ingredients

Scale

8 oz (225 g) pasta (linguine, fettuccine, spaghetti, or penne)
4 tbsp unsalted butter
4 cloves fresh garlic, minced
1 cup cherry tomatoes, halved
1 medium zucchini, sliced into half-moons
1 red bell pepper, thinly sliced
1 cup snap peas, trimmed
1/4 cup fresh basil leaves, torn (optional)
1/4 tsp red pepper flakes
Salt and freshly ground black pepper, to taste
1 tbsp lemon juice
Grated Parmesan cheese (optional)

Instructions

Step 1: Bring a large pot of salted water to a boil. Add 8 oz (225 g) of your chosen pasta and cook according to package instructions until al dente (usually 8-10 minutes). Reserve 1/2 cup (120 ml) of pasta water before draining.
Step 2: While the pasta cooks, prepare the vegetables: slice 1 medium zucchini into half-moons, halve 1 cup cherry tomatoes, thinly slice 1 red bell pepper, and trim 1 cup snap peas. Set aside.
Step 3: In a large skillet, melt 4 tbsp unsalted butter over medium heat. Add 4 cloves minced fresh garlic and sauté gently for 1-2 minutes until fragrant but not browned.
Step 4: Add the zucchini, bell pepper, and snap peas to the skillet. Cook for about 4-5 minutes, stirring frequently, until the vegetables are tender but still crisp.
Step 5: Stir in the cherry tomatoes and 1/4 tsp red pepper flakes. Cook for another 2 minutes until tomatoes soften slightly.
Step 6: Drain the pasta and add it directly to the skillet with the vegetables. Toss everything together, adding reserved pasta water a tablespoon at a time to loosen the sauce and help it cling to the pasta.
Step 7: Season with salt and freshly ground black pepper to taste. Squeeze in 1 tbsp lemon juice and toss again to brighten the flavors.
Step 8: Remove from heat and stir in 1/4 cup torn fresh basil leaves. If using, sprinkle grated Parmesan cheese on top before serving.
Step 9: Serve immediately while warm.

Notes

Keep an eye on the garlic while sautéing to avoid burning. Reserve pasta water to create a silky sauce texture. Use fresh garlic for best flavor. For a dairy-free version, substitute butter with olive oil and omit Parmesan or use vegan cheese. To keep vegetables crisp, cook over medium to medium-high heat and avoid overcooking.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 425 kcal
Sugar: 7 g
Sodium: 250 mg
Fat: 18 g
Saturated Fat: 11 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 50 g
Fiber: 5 g
Protein: 10 g
Cholesterol: 30 mg

Keywords: pasta primavera, garlic butter pasta, easy pasta recipe, vegetarian pasta, quick dinner, vibrant vegetables, weeknight meal