I occasionally find myself obsessed with a meal. I then crave it all the time. For the past few weeks, that meal has been this Veggie Lemon Pasta. I make a big batch on Monday and then eat it for lunch all week long. Paired with a salad, it presents a colorful, veggie packed plate. This recipe is similar to Pasta Primavera, but it’s made without cheese. (And still really yummy!) Given that I don’t love a traditional red sauce, this is my favorite way to eat pasta. This Veggie Lemon Pasta is quick and easy to prepare, and versatile in that you can throw in whatever vegetables you have available. I hope you’ll find inspiration in this recipe and make it your own.
WHAT VEGGIES SHOULD I USE?
When I make this pasta, I always start with a base of onions (I prefer red) and sweet peppers. I generally like to include some type of zucchini or other summer squash. After that, I reach for what I have on hand. If I’ve planned ahead, I’ll generally include a bit of fresh broccoli, a few cherry tomatoes, and a large handful of fresh greens (like spinach and/or arugula). Without specific ingredients for this recipe, I use whatever I have on hand in my refrigerator. If I find myself running low on fresh options, I’ll include frozen peas, frozen broccoli, and/or frozen spinach. I generally always have these on hand.
HOW TO COOK THE VEGETABLES YOU CHOOSE TO USE
Cook the vegetables in the pasta pot after the pasta has been drained and removed. I always begin with olive oil, the sliced onions, and sliced peppers. I like these to sort of caramelize a bit before I add other vegetables. Once they are soft and a bit brown, I add any vegetables that may take a few minutes to cook. This includes fresh broccoli (which I cut quite small), zucchini, summer squash, and anything that might be frozen. These more firm vegetables may only need 4-5 minutes to soften up, but that’s longer than the small tomatoes or greens will need. The latter two only require about 1 minute of cook time. I like the tomatoes to be soft, but not completely mushy. If I have things to add that only need a quick minutes to soften up, I add them right before adding the noodles back to the pot.
WOULDN’T THIS PASTA BE DRY WITHOUT A SAUCE?
While this recipe does not make use of a traditional red sauce or even a cream sauce, it’s not dry. The “sauce” is simply olive oil and lemon juice. I really do like the simplicity of this pasta. I think it helps to have an olive oil with robust flavors. Whatever you use, you will definitely pick up on the notes of the olive oil.
If you like this recipe, check out this one for Lemon Garlic Shrimp Pasta.
How to Make Veggie Lemon Pasta (Gluten and Dairy Free)
Ingredients
- 1 box gluten free pasta (I like Jovial Bowties)
- 2 tbsp olive oil, plus 2 more tbsp later
- 1 red onion, sliced thin
- 1 sweet pepper, sliced thin
- 1 zucchini, sliced in 1/4 in slices, then quartered
- 1 small head of broccoli, cut into small pieces
- Handful of cherry tomatoes, cut in half
- Handful of greens (spinach or arugula)
- 1 tsp sea salt
- 1/4 tsp white pepper
- Red pepper flakes (to taste, but I use at least 1/2 tsp)
- Optional fresh herbs (basil, thyme, mint, oregano)
- Juice of one large lemon
- Optional parsley for garnish
Instructions
- In a large pot, cook the pasta according to package directions. (You can complete step two while the pasta is cooking.) When the pasta is done, drain and set aside.
- Prepare the vegetables. Slice the onion and pepper, quarter the zucchini, cut the broccoli, slice the tomatoes, and set aside a few handfuls of greens. If using optional fresh herbs, prepare these as well. Slice a lemon and deseed.
- Once the pasta is drained, return the pot to medium heat. Pour two tablespoons of oil into the pot. To this hot oil, add the sliced onions and peppers. Cook these until soft and somewhat caramelized.
- Add the zucchini, separating the pieces so they don’t stick together. Add the broccoli too. Stir to coat everything in oil. Add the sea salt, white pepper, red pepper flakes, optional fresh herbs, and the juice of one lemon. Stir. Cook for 3-4 minutes.
- Add the tomatoes and greens. Stir. Once the greens have wilted, add the noodles back to the pot. Stir well to incorporate. Turn the heat off. Add another few tablespoons of olive oil to moisten the pasta. The dish should not be dry. Apply olive oil liberally. You can serve this hot or cold, but I prefer the texture of the noodles when served hot. If desired, garnish with fresh chopped parsley.
