Zesty Lemon Pasta with Veggie Medley
Get ready to elevate your pasta game with this vibrant lemon-infused dish. Al dente pasta is tossed in a tangy lemon and herb sauce, accompanied by a colorful mix of sautéed vegetables and roasted potatoes. The flavors blend harmoniously, creating a refreshing and satisfying meal that will leave you craving more.
ingredients
- 8 oz pasta
- 1 lemon
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 zucchini, sliced
- 1 bell pepper, julienned
- 1 cup broccoli florets
- 1 cup roasted potatoes, cubed
- 1/4 cup fresh basil leaves, chopped
- Salt and pepper, to taste
- Grated Parmesan cheese, for serving
steps
- 1.
Cook the pasta according to package instructions until al dente. Drain and set aside.
- 2.
Zest and juice the lemon, keeping them separate.
- 3.
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for a minute until fragrant.
- 4.
Add the cherry tomatoes, zucchini, bell pepper, and broccoli to the skillet. Sauté for about 5 minutes until the vegetables are tender-crisp.
- 5.
Stir in the roasted potatoes and lemon zest, then squeeze in half of the lemon juice. Season with salt and pepper to taste.
- 6.
Toss the cooked pasta into the skillet, combined with the vegetables. Drizzle the remaining lemon juice over the pasta and vegetables.
- 7.
Sprinkle fresh basil leaves on top and gently toss everything together.
- 8.
Serve the zesty lemon pasta and veggie medley hot, garnished with grated Parmesan cheese.
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