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Lemon Garlic Pasta with Summer Vegetables Recipe

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4 from 6 reviews

A vibrant and refreshing pasta dish featuring gluten-free farfalle tossed with a zesty lemon garlic sauce and a medley of sautéed seasonal vegetables including zucchini, yellow squash, asparagus, red onion, and sweet corn. This light yet flavorful recipe is perfect for a quick and healthy weeknight meal.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Vegetables and Pasta

  • 1 Tablespoon olive oil
  • 1/2 cup red onion, sliced
  • 1 zucchini, sliced
  • 1 yellow squash, sliced
  • 1 bunch asparagus, chopped with ends discarded
  • 2/3 cup frozen corn
  • 6 ounces gluten free farfalle pasta (or another pasta shape)

Lemon Sauce

  • 6 Tablespoons lemon juice (from about 3 lemons)
  • 3 cloves garlic, minced
  • 1/4 cup olive oil
  • 1 teaspoon sea salt
  • 1/4 teaspoon black pepper

Instructions

  1. Cook the pasta: Bring a large pot of salted water to a boil and cook the gluten free farfalle according to package directions until al dente. Drain the pasta and set aside in a large serving bowl.
  2. Prepare the lemon sauce: In a jar with a tight-fitting lid, combine the lemon juice, minced garlic, olive oil, sea salt, and black pepper. Secure the lid and shake vigorously to emulsify the sauce. Set it aside to allow flavors to meld.
  3. Sauté the vegetables: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the sliced red onion and cook until softened and translucent, about 5 to 7 minutes. Add the yellow squash and frozen corn, cooking for an additional 5 minutes to slightly soften the squash and warm the corn.
  4. Add zucchini and asparagus: Stir in the sliced zucchini and chopped asparagus into the skillet. Continue cooking until the vegetables are tender but retain a bright green color and a bit of crispness, approximately 3 to 5 more minutes. Remove the skillet from heat.
  5. Combine pasta and vegetables: Pour the cooked vegetables into the bowl with the drained pasta. Give the lemon sauce another good shake and drizzle it over the pasta and veggies. Toss everything gently until well coated.
  6. Adjust and serve: Taste the dish and add extra lemon juice, sea salt, or black pepper if desired for brightness or seasoning. Serve immediately while warm and fresh.

Notes

  • Asparagus ends can be tough; discard them before chopping to ensure tenderness.
  • Use fresh lemon juice for the best flavor rather than bottled lemon juice.
  • This dish is naturally gluten free if you use gluten-free pasta as indicated.
  • You can substitute vegetables based on seasonality or personal preference.
  • To keep the vegetables vibrant and crunchy, avoid overcooking them.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://yourdailycook.com/lemon-garlic-pasta-with-summer-vegetables-recipe/