Why You’ll Love Garlic Herb Vegetable Scampi Recipe

It’s quick and easy — ready in just 30 minutes.
Bright, fresh flavors from garlic, herbs, lemon, and vegetables.
Flexible — you can serve it as a meatless main or pair it with shrimp, chicken, or fish.
Comforting pasta dish but wholesome and fresh.
It’s versatile — you can swap or add seasonal vegetables to suit what you have.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Produce
garlic
fresh parsley or basil
red bell pepper
yellow squash
zucchini

Condiments
lemon juice

Pasta & Grains
spaghetti

Baking & Spices
black pepper
sea salt

Oils & Fats
olive oil
butter

Dairy
Parmesan cheese

Directions

Bring a large pot of salted water to a boil and cook the spaghetti until al dente. Drain, reserving a bit of the pasta water.
Meanwhile, mince the garlic and chop the parsley (or basil), bell pepper, squash, and zucchini into bite-size pieces.
In a large skillet over medium heat, melt the butter together with the olive oil. Add the garlic and gently sauté just until fragrant (avoid browning).
Add the chopped vegetables to the garlic‑butter mixture, season with salt and black pepper, and sauté until tender but still crisp.
Add in the cooked spaghetti and toss to coat. If needed, add a splash of reserved pasta water to loosen the sauce.
Squeeze in fresh lemon juice and stir in the fresh herbs.
Sprinkle Parmesan cheese on top and toss gently.
Serve immediately, garnished with extra herbs or cheese if desired.

Servings and timing

This recipe yields about 6 servings and takes approximately 30 minutes total (including prep and cooking).

Variations

Add protein: Mix in cooked shrimp, grilled chicken strips, or even chickpeas for more heft.
Different pasta: Use linguine, fettuccine, or penne instead of spaghetti.
Seasonal vegetables: Swap in asparagus, cherry tomatoes, broccoli, or spinach depending on what you have on hand.
Vegan version: Replace butter with vegan butter or extra olive oil, and omit the Parmesan or use a plant‑based alternative.
Add heat: Stir in a pinch of red pepper flakes or a dash of hot sauce for a spicy kick.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm gently in a skillet over low heat (adding a splash of water or broth if dry) or microwave in short intervals, stirring in between. Add fresh herbs or a sprinkle of cheese before serving.

FAQs

How can I make this gluten-free?

Use a gluten‑free pasta (rice pasta, chickpea pasta, etc.), and otherwise the sauce and vegetables remain the same.

Can I prepare parts of this in advance?

Yes. You can chop the vegetables and mince the garlic and herbs ahead of time and store them in the fridge. Cook the pasta just before assembling.

Will the vegetables get soggy after reheating?

They may soften slightly, so reheat gently over low heat and avoid overcooking. Adding a splash of liquid helps revive texture.

Can I reduce the butter and oil?

Yes — you can reduce the butter or olive oil, but the richness in the sauce may be slightly diminished. Using all olive oil is an option, though the flavor profile will shift.

What else can I serve this with?

It pairs well with crusty bread, a green salad, grilled protein (chicken, fish, tofu), or steamed vegetables for a full meal.

Can I freeze leftovers?

Freezing isn’t ideal for pasta dishes with delicate vegetables — texture may degrade. If you freeze, use for up to one month and reheat gently.

How do I prevent garlic from burning?

Cook garlic over medium or medium-low heat and stir frequently. Remove it from the heat before it starts to brown, as it will continue to release flavor in the oil.

Do I need to peel the vegetables?

Only peel if the skin is tough or waxy (e.g. squash). Bell peppers and zucchini generally don’t need peeling.

Can I omit the lemons?

You can, but the lemon juice helps brighten the overall flavor. If omitted, you may wish to add a splash of white wine or a touch of vinegar.

Is this recipe nutritious?

Yes — it includes a mix of vegetables, heart‑healthy olive oil, and moderate butter. You can boost nutrition by using whole grain pasta or adding legumes or extra vegetables.

Conclusion

Garlic Herb Vegetable Scampi is a flavorful, quick, and flexible pasta dish ideal for weeknight dinners or entertaining. With its simple steps and room to customize, it makes a satisfying meal that highlights fresh produce and aromatic garlic-herb flavors. Let me know if you’d like a printable recipe card or adjustments for dietary needs