Lemon Veggie Pasta

Our Lemon Veggie Pasta recipe is a meatless meal that's perfect for a quick weeknight dinner. You can have this dish on the table in less than 30 minutes! We saute zucchini and tomatoes in Country Crock Spread and toss with hot, cooked pasta. Lemon, olives and basil add extra flavor to the buttery goodness of Country Crock.

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Prep time5 min
Ready in15 min
Portions8
DifficultyEasy

Ingredients

1 pound spaghetti
5 tablespoons Country Crock® Original Spread, divided
2 small shallots, minced (about 1/4 cup)
2 medium zucchini, halved and cut into 1/4-inch thick slices
1 pint cherry tomatoes (about 2 cups)
1/2 cup Kalamata olives, whole or halved
zest and juice of 1 lemon
salt and pepper, to taste
fresh basil, for garnish

Nutritional Guidelines (per serving)

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(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Instructions

Cook the spaghetti in salted boiling water until al dente. Drain and transfer to a serving bowl or platter.
Meanwhile melt 3 tablespoons Country Crock Original Spread in a medium skillet over medium heat. Add the shallots and cook, stirring, until softened, 2 to 3 minutes. Add the zucchini and cherry tomatoes and cook, stirring, until the zucchini browns and cooks through and the tomatoes begin to blister and pop, 5 to 7 minutes.
Pour the veggies over the pasta along with the kalamata olives and lemon zest.
In a small bowl, melt remaining 2 tablespoons Country Crock and stir in the lemon juice. Pour it over the veggies and pasta. Sprinkle with salt & pepper and toss to combine. Garnish with whole or sliced fresh basil.

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