This is the main content.
Lemon Pasta Primavera
Recipes
Lemon Pasta Primavera
4 servings
35 minutes total

Ingredients

  • 1 small zucchini squash
  • 1 medium tomato
  • 0.5 oz fresh basil
  • 1 lemon, for juice
  • 3 tablespoons olive oil
  • 1 (3.5 oz) stick garlic-herb butter
  • 4 oz fresh sliced fresh baby portabella mushrooms
  • 10 oz sliced fresh peppers and onions
  • 1 teaspoon kosher salt
  • ½ teaspoon pepper
  • 1 (9 oz) package refrigerated linguine (or fettucine) pasta
  • ½ cup grated Parmesan cheese, divided

Steps

    1. Bring water to a boil for pasta. Cut zucchini in half lengthwise, then into bite-size pieces (about 1 cup). Cut tomato into bite-size pieces (1 cup). Chop basil coarsely (¼ cup). Juice lemon (3 tablespoons). Cut butter into 1-inch pieces.
    2. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place oil and 3 tablespoons butter; stir until melted and combined. Add mushrooms; cook and stir 3 minutes.
    3. Add onions and peppers; cook and stir 3 minutes. Stir in zucchini, salt, and pepper; cook 2–3 minutes, stirring occasionally, until zucchini and mushrooms are tender and onions are lightly browned.
    4. Meanwhile, cook pasta following package instructions; drain, reserving ½ cup pasta cooking water.
    5. Stir into pan: tomatoes, basil, lemon juice, reserved pasta water, ⅓ cup cheese, and remaining butter; add pasta and cook 2 minutes, tossing to blend flavors. Sprinkle with remaining cheese and serve.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ¼ recipe serving: Calories 530, Total Fat 32g, Sat Fat 15g, Trans Fat 0g, Chol 85mg, Sodium 980mg, Total Carb 43g, Fiber 4g, Total Sugar 4g, (Incl. 0g Added Sugars), Protein 13g, Vitamin D 0%, Calc 10%, Iron 6%, Potassium 10%