Creamy Lemon Garlic Pasta with Roasted Vegetables
This comforting dish combines al dente pasta with a creamy lemon garlic sauce and an array of roasted vegetables like zucchini, bell peppers, and cherry tomatoes. It's a flavorful and satisfying vegetarian meal perfect for weeknights.
Ingredients
- 12 oz pasta spaghetti or fettuccine
- 2 cups zucchini sliced
- 1 cup bell peppers diced
- 1 cup cherry tomatoes halved
- 2 tablespoons olive oil for roasting
- 2 tablespoons butter
- 3 cloves garlic minced
- 1 cup heavy cream
- 1/4 cup lemon juice freshly squeezed
- Salt and pepper to taste
Instructions
Prepare the Vegetables:
- Preheat your oven to 400°F (200°C). Toss the zucchini, bell peppers, and cherry tomatoes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 15-20 minutes until tender and slightly caramelized.
Cook the Pasta:
- In a large pot, cook the pasta according to the package instructions until al dente. Drain and set aside.
Make the Sauce:
- In a large saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Stir in the heavy cream and lemon juice. Season with salt and pepper. Simmer for 3-4 minutes, stirring occasionally.
Combine and Serve:
- Add the cooked pasta to the saucepan and toss to coat in the sauce. Gently fold in the roasted vegetables. Serve immediately, garnished with freshly grated Parmesan if desired.
Notes
This dish can be customized with your favorite vegetables. Add grilled chicken or shrimp for a non-vegetarian option. Store leftovers in an airtight container for up to 2 days.