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To create this tasty dish, you need these main ingredients: - 12 oz linguine or spaghetti - 1 cup cherry tomatoes, halved - 1 medium zucchini, diced - 1 red bell pepper, diced - 1/2 cup black olives, sliced - 1/4 cup fresh parsley, chopped - 1/4 cup fresh basil, chopped - 3 cloves garlic, minced - 1/4 cup extra-virgin olive oil - Juice and zest of 1 lemon - Salt and pepper to taste These ingredients come together to make a bright, flavorful pasta dish. The fresh veggies bring color and crunch, while the herbs add a lovely aroma. You can boost the taste with these optional ingredients: - Crushed red pepper flakes for heat - Artichoke hearts for extra texture - Sun-dried tomatoes for deep flavor Adding these ingredients can make the dish even more exciting. Just a pinch of red pepper flakes can spice things up! To finish your pasta, consider these garnishes: - Grated Parmesan cheese for richness - Extra lemon zest for brightness - More fresh herbs for added color Garnishing makes the dish look pretty and adds extra taste. A sprinkle of cheese or herbs gives it a restaurant-style finish! {{ingredient_image_1}} First, fill a large pot with water. Add a good amount of salt to it. Bring the water to a boil over high heat. Once it boils, add 12 ounces of linguine or spaghetti. Cook it according to the package directions until it is al dente. This usually takes about 8 to 10 minutes. When done, drain the pasta in a colander. Remember to save half a cup of the pasta water. Set the pasta aside. Next, grab a large skillet and set it over medium heat. Pour in 1/4 cup of extra-virgin olive oil. Once the oil is warm, add 3 minced garlic cloves. Sauté the garlic for about one minute. You want it fragrant but not burnt. Then, toss in 1 medium diced zucchini and 1 diced red bell pepper. Cook these for about 3 to 4 minutes. They should soften a little. Now, add 1 cup of halved cherry tomatoes and 1/2 cup of sliced black olives. Stir and cook for another 3 to 4 minutes until the tomatoes blister. Now, it’s time to bring it all together. Add the drained pasta to the skillet with the veggies. Mix everything well so that the pasta is coated with the oil and veggies. If it looks dry, add some of that reserved pasta water to it. Remove the skillet from the heat. Squeeze the juice of 1 lemon over the pasta. Add the zest of that lemon too. Finally, mix in 1/4 cup of chopped parsley and 1/4 cup of chopped basil. Season with salt and pepper to taste. Serve right away, and sprinkle some grated Parmesan cheese on top if you like. Enjoy your Lemon Herb Mediterranean Pasta! To cook pasta well, use a large pot with plenty of water. Add salt to the water. This enhances the taste. Bring the water to a rolling boil before adding the pasta. For this recipe, cook linguine or spaghetti for about 8-10 minutes. Check the package for exact times. You want the pasta to be al dente, which means it should be firm yet tender. After cooking, drain the pasta, but save half a cup of that pasta water. It will help later! Fresh herbs make this dish shine. I love using parsley and basil. They add bright, fresh notes. If you don’t have them, try using dried herbs. Oregano or thyme works well, too. For a twist, add some dill or mint. Both bring unique flavors. Remember, fresh herbs pack more punch than dried ones. So, use less if you choose dried. You can boost flavors in many ways! Add a pinch of red pepper flakes for heat. A squeeze of lemon juice brightens the dish. You can even toss in more veggies. Spinach or arugula adds great taste and color. For protein, consider grilled chicken or shrimp. They pair well with the pasta. Lastly, don’t skip the cheese! Grated Parmesan on top adds a creamy finish. Enjoy experimenting! Pro Tips Use Fresh Ingredients: Opt for the freshest vegetables and herbs available to enhance the flavor of your pasta dish. Reserve Pasta Water: Always save a bit of pasta water; it can help adjust the sauce's consistency and add extra flavor. Customize Your Veggies: Feel free to swap in your favorite vegetables like spinach or artichokes for a personal touch. Adjust Lemon Flavor: If you prefer a milder lemon flavor, start with half the lemon juice and zest, then adjust to taste. {{image_2}} You can make this dish even more colorful and tasty. Add more veggies like spinach, artichokes, or bell mushrooms. These choices add great flavor and nutrients. You can also swap the linguine for whole wheat or chickpea pasta. This gives a nice twist and extra fiber. If you want more protein, try adding grilled chicken or shrimp. Both options blend well with the lemon and herbs. Tofu is a great plant-based choice. Just sauté it until golden before mixing it in. This will make the dish filling and satisfying. To make this pasta gluten-free, choose gluten-free pasta. You can find many types made from rice or corn. The sauce and veggies will still taste great. Always check labels to ensure all ingredients are gluten-free. Enjoy your meal without worry! To store your Lemon Herb Mediterranean Pasta, let it cool first. Place the pasta in an airtight container. You can keep it in the fridge for up to three days. Make sure you cover the dish well to prevent it from drying out. If you want to keep it fresh longer, consider separating the pasta from the sauce. This helps keep the flavors intact. When you are ready to eat the leftovers, reheating is easy. You can use the stove or microwave. If using the stove, add a splash of water or olive oil to the pan. Heat it over low heat and stir until warm. If you use the microwave, place the pasta in a microwave-safe bowl. Heat it in short bursts, stirring in between. This way, you avoid overheating and keep it tasty. Freezing Lemon Herb Mediterranean Pasta is a great idea for meal prep. Start by letting it cool completely. Then, portion it into freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn. You can store it in the freezer for up to three months. When you're ready to eat, thaw it in the fridge overnight. Reheat as mentioned above for a quick meal. Yes, you can use many types of pasta. I often try penne, farfalle, or rigatoni. These shapes hold sauce well. Whole wheat or gluten-free pasta works too. Just remember to cook it as the package says. I like to serve this dish hot. It looks great on a big white plate. You can sprinkle some extra herbs on top. Add grated Parmesan cheese if you want. Serve it with a lemon wedge for a fresh touch. To make this dish vegan, skip the Parmesan cheese. You can use nutritional yeast for a cheesy flavor. This adds a nice twist without dairy. Also, check the pasta to ensure it's egg-free. I recommend a fresh salad with greens and a light dressing. Garlic bread is a great option too. Roasted vegetables or a simple soup can also complement this pasta well. Choose dishes that balance the bright flavors. This blog post covered all you need to know about making Lemon Herb Mediterranean Pasta. We explored the main and optional ingredients, along with garnishes that boost flavor. I shared simple steps to prepare and cook the dish. You also learned tips for great pasta and delicious alternates, plus storage advice. In the end, this recipe is flexible and fun. You can swap ingredients and adjust for your taste. Enjoy making this dish your own!

Lemon Herb Mediterranean Pasta

A vibrant and fresh pasta dish featuring Mediterranean flavors with lemon, herbs, and vegetables.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Mediterranean
Servings 4
Calories 400 kcal

Ingredients
  

  • 12 oz linguine or spaghetti
  • 1 cup cherry tomatoes, halved
  • 1 medium zucchini, diced
  • 1 medium red bell pepper, diced
  • 1/2 cup black olives, sliced
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh basil, chopped
  • 3 cloves garlic, minced
  • 1/4 cup extra-virgin olive oil
  • 1 whole lemon, juice and zest
  • to taste salt and pepper
  • for serving grated Parmesan cheese

Instructions
 

  • In a large pot, bring salted water to a boil and cook the linguine or spaghetti according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
  • In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
  • Add the diced zucchini and red bell pepper to the skillet. Sauté for about 3-4 minutes until they start to soften.
  • Stir in the halved cherry tomatoes and sliced black olives. Cook for an additional 3-4 minutes until the tomatoes begin to blister.
  • Add the cooked pasta to the skillet and mix well, incorporating the vegetables. If the pasta appears dry, gradually add the reserved pasta water until you reach your desired consistency.
  • Remove from heat and stir in the lemon juice, lemon zest, and chopped herbs (parsley and basil). Season with salt and pepper to taste, mixing until everything is evenly coated.
  • Serve immediately, topped with grated Parmesan cheese if desired.

Notes

Grated Parmesan cheese is optional for serving.
Keyword herbs, lemon, Mediterranean, pasta, vegetarian