This pasta comes together in almost no time, and it’s so full of incredible flavors! The zucchini and tomatoes are sautéed in butter and seasoned with garlic and lemon, and the pasta gets a simple sauce starring butter and a little parmesan. It’s an incredibly easy week-night meal that everyone will love!
This post is sponsored by our friends at Danish Creamery! All opinions are my own. Thanks for supporting the brands that make Blue Bowl possible.
I cannot stress how incredible this pasta is! It’s right at the intersection of “super easy” and “incredibly delicious” which naturally brings the reaction of “how can this be SO easy and SO delicious at the same time!” That’s the sweet spot.
Start by melting a few tablespoons of Danish Creamery European-Style Salted Butter in your pan. It’s been made the same way since 1895 – with high quality cream and a touch of sea salt! It’s the perfect base to flavor these fresh veggies. Add the chopped zucchini and tomatoes, and hear them sizzle! Along with the incredible flavor of the butter, we’re seasoning these with garlic, salt + pepper, lemon juice, and lemon zest.
Once the veggies are softened and have released some liquid, get your pasta cooking!
Ah, look at that carby pefection! I used bowties because I think the shape is really fun, but you can use any type you have on hand (time to use up that sad, lonely box of pasta that’s been sitting in your pantry for ages haha!).
Reserve some of your cooking water from the pasta (it’s the best secret-sauce ingredient!), and then stir the cooked zucchini and tomatoes into the drained pasta with a few more tablespoons of Danish Creamery’s European-Style Salted Butter. Since it’s slow-churned in small batches, with 85% butterfat, it has the most beautiful velvety texture – perfect for stirring into this pasta to create a sauce with almost no effort! We’re also adding a bit of parmesan here, and you can taste everything and add a hint more salt or pepper if desired.
The butter, pasta, water, and parmesan make the easiest + laziest ever sauce for this pasta. All the flavors blend so perfectly together – the garlic, the lemon, the butter – oh and we’re topping the pasta off with a handful of fresh basil for an extra pop of flavor.
Sit back, relax, and enjoy this delicious meal that you just pulled together with minimal effort! Oh – and if you’re looking for an easy veggie side dish to add to any meal, the sautéed tomatos + zucchinis on their own are just as tasty!
Happy cooking!
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Lemon Butter Pasta with Zucchini and Tomatoes
Ingredients
- 6 tbsp Danish Creamery European-Style Salted Butter
- 1 and 1/2 lbs zucchini, halved and thinly sliced
- 3 cups cherry tomatoes, halved
- 1/2 to 3/4 tsp salt adjust to taste
- generous shake black pepper
- 2 tsp lemon zest
- 3 tbsp fresh lemon juice
- 6 large cloves garlic, minced
- 1 lb pasta of your choice
- 1/2 cup pasta water reserve this after cooking your pasta
- 2/3 cup grated parmesan cheese
- handful of fresh basil for serving
Instructions
- Prep: Rinse and prep the veggies as noted in the directions. Get your pasta water boiling.
- Sauté the Veggies: Add 3 tbsp of the Danish Creamery European-Style Salted Butter to a large dutch oven over medium heat, and melt. Once melted, add the zucchini, tomatoes, salt, pepper, lemon juice, and lemon zest. Stir to combine everything, and cook, stirring occasionally, for 5-6 minutes, adding the garlic in the last minute. The veggies will have softened and released some juices. Remove from the heat and set aside.
- Cook the Pasta: Cook the pasta according to package directions, making sure to salt the water. When the pasta is done, reserve 1/2 cup of the pasta water for the next step. Drain the pasta and add to the dutch oven with the veggies.
- Finish it up: Turn the heat back to medium-low, and add the remaining 3 tbsp of butter to the pot. Stir to melt the butter, then stir in the pasta water, and then the parmesan last.
- Serve + Store: Taste and add any extra salt, pepper, or lemon juice as desired. Serve with fresh basil and an extra sprinkle of parmesan! Store leftovers in the fridge for 4-5 days.
Notes
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Jo says
This was delicious and offered the perfect blend of herbs and vegetables. The lemon and basil add just the right amount of brightness. My family loved it! However, the next time I make it, I will cut back on the garlic and replace half of the butter with some olive oil. It was very rich. Otherwise, a wonderful dinner option. This will be on our rotation for meatless nights.
Stephanie Simmons says
Glad you enjoyed this recipe, Jo!
Julie says
Made this last night- was quick, easy, and delicious!
Stephanie Simmons says
Thanks, Julie!
Mike says
When do we add the garlic? 3tablespoons of fresh lemon and you mention “add some at the end if you like?”
How long do you cook the pasta and veggies together? Might want to proof read your recipes before you post them
Stephanie Simmons says
Add the lemon juice to the veggies along with the lemon zest, salt. etc. The garlic should be added at the end of the cook time for the veggies, in step 2. Let the garlic cook for 1 minute or so. Thanks for catching that. The pasta and veggies aren’t being “cooked” together, they’re simply being mixed together at the end of the recipe, as stated. It’s ready once those things have been stirred together and you’ve tasted and adjusted any seasonings as desired.