Sautéed Vegetable and Herb Pasta with Lemon Zest
A light, fresh pasta dish featuring seasonal vegetables tossed with garlic, herbs, and a bright lemon finish. This Italian-inspired pasta recipe, ready in about 25 minutes, pairs spaghetti, olive oil, zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 8 oz spaghetti
- 2 tbsp olive oil
- 1 medium zucchini
- 1 red bell pepper
- 2 cloves garlic
- 1/4 tsp red pepper flakes
- 1/4 cup fresh basil
- 1/4 cup fresh parsley
- 1 tsp lemon zest
- 1/4 tsp salt
Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide
Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →
Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Bring a large pot of salted water to a rolling boil. Add 8 oz spaghetti and cook for 8-10 minutes until al dente. Reserve 1/2 cup pasta water, then drain.
- Step 2: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 medium sliced zucchini (1/4-inch half-moons) and 1 red bell pepper (thin strips), and cook for 5 minutes until tender-crisp.
- Step 3: Add 2 minced garlic cloves and 1/4 tsp red pepper flakes, and cook for 1 minute until fragrant. Stir in drained spaghetti, 2 tbsp reserved pasta water, 1/4 cup chopped basil, 1/4 cup chopped parsley, 1 tsp lemon zest, and 1/4 tsp salt. Toss until coated and glossy, about 2 minutes.
