Pasta primavera with lemon caper sauce –Hello, my food-loving friends! Today, we’re diving into a dish that brings sunshine right onto your plate. It’s a vibrant Lemon Pasta Primavera that’s not only easy to make but full of flavors that are bound to get your taste buds dancing. Whether it’s for a cozy dinner or a gathering with your crew, this recipe will surely impress. So, let’s get cooking!
Lemon Pasta Primavera
Get ready for a burst of lemony goodness and fresh veggies in this quick and delightful pasta dish!
Ingredients
- 8 ounces of pasta (your choice – spaghetti or penne works great!)
- 2 tablespoons olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, sliced (any color you like)
- 1 zucchini, sliced
- 1 cup cherry tomatoes, halved
- 1 lemon (zest and juice)
- Salt and black pepper, to taste
- Fresh basil, for garnish
- Parmesan cheese, for serving (optional)
Instructions
- Start by boiling a pot of salted water. Once the water is boiling, add your pasta and cook it according to the package instructions until al dente. Drain the pasta and set it aside.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic; sauté until they become fragrant and the onion is translucent.
- Next, toss in the sliced bell pepper and zucchini. Stir-fry them for about 5 minutes until they soften up a bit.
- Add the cherry tomatoes and cook for another 3 minutes. You want them to be tender and juicy!
- Now, it’s time to add the drained pasta back into the skillet. Pour in the lemon juice and zest, and season with salt and pepper, mixing everything together gently.
- Remove the skillet from the heat and garnish with fresh basil before serving.
- Dish it up and sprinkle with Parmesan cheese if you’re feeling fancy.
This Lemon Pasta Primavera is light, refreshing, and brings all the good vibes to your table. Cheers to good food and good company!