Lemon Butter Pasta with Zucchini and Tomatoes
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!
Servings 6 servings
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
Find Danish Creamery butter near you, using their store locator!