One-Pot Lemon Vegetable Pasta Recipe

If you’re looking for a fresh, bright, and incredibly satisfying dinner that comes together in just one pot, you’re in for a treat. This One-Pot Lemon Vegetable Pasta Recipe is hands down one of my favorite go-to meals. It marries tender pasta with crisp spring veggies all wrapped up in a silky, lemony butter sauce that will make your taste buds sing. Trust me, once you try it, it’ll quickly become a staple in your weeknight rotation.

this Recipe

Ingredients You’ll Need

The magic behind this One-Pot Lemon Vegetable Pasta Recipe comes from a combination of fresh vegetables, simple seasoning, and a lovely garlic-lemon butter that makes everything shine. These ingredients aren’t just tasty; they’re also easy to find and work perfectly together to create that dreamy spring pasta you’ll crave.

• Garlic: Fresh cloves give that aromatic punch; smashing it into a paste helps spread the flavor evenly throughout the pasta.
• Kosher Salt: Essential for seasoning the pasta water as well as the butter-garlic mixture to bring out all the flavors.
• Unsalted Butter: Adds richness without making the dish greasy; room temperature helps it blend well with garlic and lemon zest.
• Lemon Zest: The key to brightening this dish and pairing wonderfully with the butter and veggies.
• Dried Short Pasta: I love using penne, fusilli, or orecchiette because they hold sauce well and cook evenly in one pot.
• Hot Water: Needed to cook the pasta right in the pot with the veggies and create a natural, light sauce.
• Parmesan Cheese: Its salty, umami goodness melts into the sauce making it irresistibly creamy.
• Fresh Basil Leaves: Adds a beautiful herbal note—it’s your secret finishing touch.
• Red Pepper Flakes: Just a pinch to give a subtle kick that balances the richness of the butter.
• Shallot: Offers a sweet, mild onion flavor without overpowering the dish.
• Asparagus: Fresh and tender, it adds a lovely snap as well as a signature spring flavor.
• Zucchini: Soaks up all the flavors while keeping just the right amount of bite.
• Carrots: Julienned for a slight sweetness and crunch that contrasts beautifully with softer veggies.
• Bell Pepper: Orange or yellow add color and a gentle sweetness.
• Broccolini: Brings a bit of green earthiness and keeps the dish vibrant.
• Sugar Snap Peas: Their crispness makes the pasta feel even more fresh and lively.
• Fresh or Frozen Peas: Sweet bursts that brighten every bite.
• Cherry Tomatoes: Tossed in last, they add juicy pops of acidity.

Variations

I love how adaptable this One-Pot Lemon Vegetable Pasta Recipe is. Over time, I’ve tweaked it to match what I have on hand or to change the flavor profile a bit, and it still turns out fantastic every time. Don’t be afraid to personalize it to your taste or dietary needs—you’ll enjoy making it your own.

• Protein Boost: I often add grilled chicken, shrimp, or chickpeas to make it heartier—perfect for dinner guests or meal prep.
• Vegan Twist: Swap butter with olive oil and replace Parmesan with nutritional yeast or vegan cheese alternatives; still just as creamy and delicious.
• Seasonal Veggies: Feel free to swap in whatever’s fresh—think peas and fava beans in spring, or roasted squash and kale in fall.
• Spicy Kick: For those who love heat, adding extra red pepper flakes or a dash of chili oil at the end really livens things up.

How to Make One-Pot Lemon Vegetable Pasta Recipe

Step 1: Whip Up the Garlic-Lemon Butter Magic

This is the heart of the dish, so take a moment here. Mince your garlic finely, then mash it with half a teaspoon of kosher salt into a paste—this helps infuse that garlic flavor evenly. Mix this with 4 tablespoons of room temperature butter and the freshly grated zest of one lemon until it becomes a smooth, flavorful butter. I like to set this aside while I get started on the rest—it’s a little prep that makes a huge difference later.

Step 2: Sauté the Shallot to Boost Flavor

In a large heavy-bottomed pot or Dutch oven, melt your remaining 2 tablespoons of butter over medium-high heat. Add the minced shallot and sauté it until it softens and just starts getting golden—about 2 to 3 minutes. This adds a delicate sweetness that pairs beautifully with the lemon and veggies.

Step 3: Cook the Pasta with Hot Water and Salt

Next, add your dried short pasta along with 4 cups of hot water and the rest of your salt. Cover and bring everything to a boil on high heat. Then, lower back to medium-high, uncover, and let it cook until al dente—this usually takes around 8 minutes. Remember to stir occasionally, scraping the pot’s bottom and sides to prevent sticking. This technique creates a naturally thickened, starchy sauce that’s pure magic.

Step 4: Toss in the Veggies and Cook Until Crisp-Tender

Add your asparagus, zucchini, carrots, bell pepper, broccolini, sugar snap peas, and fresh or frozen peas. Stir everything well and cook uncovered until the veggies are just tender but still have a little crunch—about 2 minutes. This quick cooking keeps their vibrant colors and fresh flavors alive, which is exactly what you want.

Step 5: Finish with Tomatoes, Parmesan, and Garlic-Lemon Butter

Finally, stir in the halved cherry tomatoes and ¾ cup of grated Parmesan cheese, then fold in your garlic-lemon butter mixture. Let it melt gently into the pasta and veggies. The cooking liquid should reduce to a silky sauce that coats everything perfectly. Serve right away, garnished with a pinch of red pepper flakes, the sliced fresh basil, and extra Parmesan cheese—you’re going to love the fresh, buttery flavor.

How to Serve One-Pot Lemon Vegetable Pasta Recipe

Garnishes

For garnishes, I always go with fresh basil leaves because their aroma and flavor elevate the dish beautifully. A sprinkle of extra Parmesan is essential too, adding that rich, nutty layer on top. And if you like a bit of heat, red pepper flakes are my go-to—they add just the right amount of kick without overpowering the bright lemon notes.

Side Dishes

I often pair this pasta with a crisp green salad dressed with lemon vinaigrette to keep the meal light and refreshing. A crusty garlic bread or focaccia also works beautifully for soaking up the buttery sauce. And when I really want to make it a meal, a simple roasted chicken or grilled fish complements the fresh veggies perfectly.

Creative Ways to Present

For special occasions, I like to serve the pasta in large shallow bowls piled high with extra basil and cherry tomatoes for color. If you’re hosting, try serving in individual mini cast iron skillets or pretty ceramic dishes to make it feel extra cozy. Adding edible flowers or microgreens as a garnish makes it visually stunning and sure to impress guests.

Make Ahead and Storage

Storing Leftovers

I usually cool any leftovers quickly, then store them in an airtight container in the fridge for up to 3 days. Because the pasta absorbs the sauce over time, it’s best to add a splash of water or broth when reheating to keep it from drying out. I’ve found that storing veggies and pasta together works well here since nothing gets soggy thanks to the light sauce.

Freezing

I don’t typically freeze this one-pot lemon vegetable pasta because the texture of fresh veggies changes after freezing. However, if you want to freeze, try doing so before adding the tomatoes and fresh herbs, then add them fresh when reheating for a brighter flavor.

Reheating

To reheat, I warm the pasta gently on the stovetop over low heat, adding a splash of water or broth to revive the sauce’s creaminess. Microwave works too, but stir often to ensure even heating. Avoid overheating to keep the veggies crisp and the butter sauce smooth.

FAQs

Final Thoughts

I absolutely love how this One-Pot Lemon Vegetable Pasta Recipe comes together with minimal fuss but maximum flavor. When I first tried it, I was amazed at how fresh and decadent the dish tasted despite being so simple to prepare. Whether you’re cooking for family or whipping up a quick solo dinner, this recipe hits the spot every time. Give it a shot—I’m confident you’ll be making it again and again, just like I do!

Print