Light Lemon Garlic Pasta with Summer Vegetables
Light Lemon Garlic Pasta with Summer Vegetables
Calories
374.47kcal (6 serving)
Total Fat
5.79g (6 serving)
Saturated Fat
2.85g (6 serving)
Trans Fat
0.01g (6 serving)
Cholesterol
10.89mg (6 serving)
Sodium
223.17mg (6 serving)
Total Carbs
69.36g (6 serving)
Dietary Fiber
4.59g (6 serving)
Sugars
10.29g (6 serving)
Protein
12.34g (6 serving)
- 1 pound pasta of choice
- 2 tablespoons butter
- 2 teaspoons minced garlic
- 1 pint cherry or grape tomatoes
- 1 cup corn
- 2 medium zucchini or yellow summer squash, sliced
- 1 teaspoon lemon zest
- 3 tablespoons lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup Sir Kensington's® Moroccan-Inspired Garlic Everything Sauce
- 1/3 cup chopped basil
- grated Parmesan cheese to top
Directions
Print1. Bring a large pot of salted water to a boil and cook pasta according to package instructions.
2. Add the butter to a skillet and melt over medium heat.
3. Add in the garlic, tomatoes (can keep them whole or chop in half), corn and sliced zucchini/squash.
4. Saute for about 5-7 minutes or until softened and the tomatoes release some of their juice.
5. Add in the lemon zest and juice, salt, pepper and Garlic Everything Sauce. Let simmer for 2-3 minutes.
6. When the pasta is done cooking, stir it into the vegetables and stir in the basil.
7. Garnish with more lemon zest and grated parmesan cheese.