Lemon Pasta Primavera
A vibrant lemon pasta primavera featuring fresh vegetables and a zesty dill sauce, perfect for a light, flavorful meal that suits vegetarians and pasta lovers alike.
Ingredients
- 1 medium zucchini
- 1 medium tomato ⓘ
- 3 fresh basil leaves
- 1 tbsp garlic butter ⓘ
- 1 lb steak topper vegetables (mushrooms, onions, red/green bell peppers) ⓘ
- salt and pepper to taste ⓘ
- 1 (9-oz) package refrigerated angel hair pasta ⓘ
- 1/2 cup lemon butter dill sauce ⓘ
- 1 tsp lemon juice ⓘ
- 2 tbsp grated Parmesan cheese ⓘ
Instructions
- Fill a large saucepan half full of water and bring to a boil on high heat.
- Cook the angel hair pasta according to package instructions until al dente.
- While the pasta cooks, chop the zucchini and tomato.
- In a large skillet, melt garlic butter over medium heat.
- Add the steak topper vegetables (mushrooms, onions, bell peppers) to the skillet and sauté until tender.
- Add the chopped zucchini and tomato to the skillet and cook for another 2-3 minutes.
- Drain the cooked pasta and add it to the skillet with the vegetables.
- Stir in the lemon butter dill sauce and lemon juice, tossing to combine.
- Sprinkle grated Parmesan cheese over the pasta and serve hot.
Nutrition & Diet Analysis (per serving)
241
kcal
12% DV
Protein
Fat
Carbs
Diet fit
Under 400 cal
Low-fat
Contains
Milk
Wheat/Gluten
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).