LEMON Basil Pasta with Vegetables – EASY & VEGGIE
A quick and flavorful veggie-packed pasta dish with tender zucchini, bell peppers, fresh basil, and zesty lemon. Perfect for a fresh, vibrant, and nutrient-rich meal that the whole family will enjoy.
Ingredients
- 12 oz pasta (your choice)
- 1 cup zucchini, diced
- 1 cup bell peppers, diced
- 1/4 cup fresh basil, chopped
- 2 tablespoons lemon juice
- Zest of 1 lemon
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Cook Pasta: Begin by bringing a large pot of salted water to a boil. Add your choice of pasta and cook according to package instructions until al dente. Drain and set aside.
- Sauté Vegetables: While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the diced zucchini and bell peppers. Sauté for about 5 minutes, or until they are tender but still have a bit of crunch.
- Toss Together: In a large mixing bowl, combine the cooked pasta, sautéed vegetables, lemon juice, lemon zest, and fresh basil. Toss everything together until well combined. Season with salt and pepper to taste.
Notes
Use fresh basil for the best flavor; dried basil will not provide the same aromatic experience.
Opt for whole grain or gluten-free pasta for a healthier alternative.
Add a pinch of red pepper flakes for a spicy kick.
Consider adding cherry tomatoes for an extra burst of flavor and color.
Make sure not to overcook the vegetables; they should remain vibrant and crisp.
For added protein, toss in some grilled chicken or chickpeas.
Try adding spinach or kale for additional nutrients and color.
Switch up the pasta: Use penne, fettuccine, or spaghetti to suit your preference.
For a vegan twist, ensure the pasta is egg-free and skip any cheese toppings.
Store any leftover pasta in an airtight container in the refrigerator for up to 3 days. When reheating, it's best to do so in a skillet over medium heat with a splash of olive oil or a little water to avoid drying out.
Opt for whole grain or gluten-free pasta for a healthier alternative.
Add a pinch of red pepper flakes for a spicy kick.
Consider adding cherry tomatoes for an extra burst of flavor and color.
Make sure not to overcook the vegetables; they should remain vibrant and crisp.
For added protein, toss in some grilled chicken or chickpeas.
Try adding spinach or kale for additional nutrients and color.
Switch up the pasta: Use penne, fettuccine, or spaghetti to suit your preference.
For a vegan twist, ensure the pasta is egg-free and skip any cheese toppings.
Store any leftover pasta in an airtight container in the refrigerator for up to 3 days. When reheating, it's best to do so in a skillet over medium heat with a splash of olive oil or a little water to avoid drying out.