Lemon Garlic Pasta with Veggies
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Servings: 4 Total Time: 25–30 minutes
Ingredients
Pasta
8 oz bowtie (farfalle) pasta
Veggies
1 cup broccoli florets
1 small zucchini, sliced
1 cup cherry tomatoes
2 cups fresh spinach
1–2 tbsp olive oil
Salt, pepper, garlic powder (to taste)
Lemon Garlic Butter Sauce
4 tbsp butter
1 cup vegetable broth
2 tbsp minced garlic
Zest of 1 lemon
Juice of ½–1 lemon
1 tbsp chopped parsley
Salt + pepper to taste
Instructions
Bring a pot of salted water to a boil. Cook bowtie pasta until al dente. Drain and set aside.
Toss broccoli, zucchini, and cherry tomatoes with olive oil, salt, pepper, and garlic powder. Roast at 400°F for 12–15 minutes or sauté in a skillet until tender.
In a large skillet, melt butter over medium heat. Add garlic and cook for 1 minute. Stir in vegetable broth, lemon zest, and lemon juice. Simmer 2–3 minutes.
Add cooked pasta, roasted veggies, and fresh spinach to the skillet. Toss until spinach wilts and everything is coated in the sauce.
Stir in parsley. Taste and adjust seasoning. Serve warm.
FAQ’s
Can I use a different type of pasta?
Yes, any short pasta works beautifully. Penne, rotini, campanelle, or shells all hold the lemon‑garlic butter sauce well.
Can I make this recipe dairy‑free?
You can. Swap the butter for a high‑quality vegan butter and use vegetable broth as written. The flavor stays bright and delicious.
Can I add protein to this dish?
Absolutely. Grilled chicken, sautéed shrimp, or roasted chickpeas pair perfectly with the lemon‑garlic flavor.
Can I use frozen vegetables?
Yep! Just roast or sauté them long enough to evaporate excess moisture so the sauce doesn’t get watery.
How do I store leftovers?
Store in an airtight container for up to 3 days. Add a splash of broth or a pat of butter when reheating to revive the sauce.
Can I make this ahead?
Yes. Cook the pasta and roast the veggies ahead of time. Toss everything together with the sauce right before serving for the freshest flavor.
Can I make it gluten‑free?
Simply use your favorite gluten‑free pasta. Everything else in the recipe is naturally gluten‑free.
Is the lemon flavor strong?
It’s bright but balanced. If you prefer a lighter lemon flavor, start with half the juice and add more to taste.
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Hi, I’m Regina of The Faithful Feast. I'm also a writer and catering business owner. I live in the Buckeye State with my wonderful family, where our weekends are often filled with football games and faith-filled conversations. I’m passionate about encouraging women to notice God’s goodness in everyday life, especially over a cozy cup of tea. Whether I’m sharing a soul-warming recipe or writing words that encourage you, my heart is to inspire you to find joy and purpose right where you are.
