Summer Veggie Pasta with Lemon Herb Sauce

There’s nothing better than a pasta dish that showcases the best of summer produce.

Summer veggie pasta with lemon herb sauce is a vibrant, flavorful dish that’s both light and satisfying.

This recipe brings together a colorful assortment of fresh vegetables, all sautéed to perfection and tossed with a tangy lemon herb sauce that enhances their natural flavors.

You can easily adjust the produce based on what you have in your garden.

The Ingredients

Pasta: I used cavatappi pasta, but you can use any pasta that you have on hand. Use a food scale to measure 8 ounces of pasta.

Pasta Water: Reserve 1/4 cup of the pasta water before draining the cavatappi. It helps to thicken and bind the sauce.

Zucchini: This is a great vegetable because it’s packed with vitamins and minerals, low in calories, and rich in fiber.

I like to leave the skin of the zucchini on since there are a lot of nutrients.

Cherry Tomatoes: These offer a high amount of antioxidants, vitamins, and minerals. They offer a little bit of sweetness and a whole lot of flavor.

Spinach: The fresh leaves offer a pop of color and a nutritional boost.

Lemon: I used the juice from the lemon and the lemon zest. The lemon helps to enhance the freshness of the dish.

Garlic: Fresh garlic adds a ton of flavor to the dish.

Basil: I used fresh basil in the pasta dish because it pairs well with lemon.

Salt and Pepper: To taste, for seasoning the vegetables and final dish.

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How to Make Summer Veggie Pasta with Lemon Herb Sauce

Cook the pasta according to the directions on the package. Before draining the pasta, reserve 1/4 cup of the pasta water.

While the pasta cooks, heat oil and saute garlic 30 seconds.

Add the zucchini and cherry tomatoes. Season with salt and pepper and cook until tender, 5-6 minutes.

Stir in the spinach, lemon zest, and lemon juice. Cook until the spinach is wilted.

Add the drained pasta and reserved pasta water. Toss to coat.

Remove from heat, add the Parmesan cheese, and sprinkle with fresh basil.

It can be served warm or cold. There are 7 (1/2 cup) servings.

Optional Additions

Adding protein can transform this light dish into a more filling meal.

Grilled chicken breasts can be sliced and added to the pasta. The mild flavor of chicken complements the vibrant vegetables and lemon herb sauce without overpowering them.

For a seafood variation, shrimp is an excellent choice. Sauté the shrimp in olive oil until they turn pink and are cooked through.

The natural sweetness of shrimp pairs well with the tangy lemon sauce and fresh vegetables.

Here are some more Weight Watchers friendly recipes:

One Pan Pasta

Lemon Chicken Pasta (Ten Dollar Meal)

Bacon Spinach Pasta

Cowboy Caviar Pasta Salad

If you’re looking for some zero point recipes, check out my post 20 Zero Point Recipes or my post 20 (More) Zero Point Recipes. Both are filled with delicious recipes that won’t cost you a single point! They’re perfect for days when you’re running low on points, or trying to save up points for a night out. 

If you’re looking for dessert recipes you can visit 50 Weight Watchers Desserts. It’s filled with delicious desserts perfect for Weight Watchers!

Are you looking for a meal plan that’s Weight Watchers friendly? I have over 300 meal plans that you can choose from and I post a new one each week. Click here to check them out!