Simple but flavorful, this garlic herb vegetable scampi tastes delicious and comes together in just 30 minutes. Serve it alone or alongside seafood for a delightful meal.
Jump to Recipe
Hello Hello!
I’m back today with this delicious pasta dish to share.
This garlic herb vegetable scampi comes together quick (in just 30-minutes) and tastes delicious. It’s lightly flavored and great to share as a side dish. It pairs well with tilapia. It is also delightful alone or with some shrimp for a main course.
How to make this Garlic Herb Vegetable Scampi
This dish comes together quickly and simply. Cook up some pasta while you prepare and chop the veggies.
Melt butter and oil in a skillet.
Add some garlic (yes 9 cloves seems like a lot, but that’s what gives the burst of flavor). Do not use refrigerated garlic, it will not be the same. I have made this successfully with frozen minced garlic.
Then add the chopped veggies and saute until tender.
Add fresh herbs, a squeeze of fresh lemon juice and the pasta and toss to combine.
That’s it.
Easy peasy.
This Recipe is Easy to Adapt
You can change up the veggies or use frozen if that’s what you have.
Looking for low carb? Toss this garlic herb vegetable scampi with cooked spaghetti squash instead of spaghetti.
I haven’t tried using dried herbs (the fresh herbs really enhance this dish), but you could definitely experiment.
I love to serve this dish with Crispy Breaded Herb Tilapia. It goes together like peanut butter and jelly.
For a seafood variation, first saute peeled, deveined, raw shrimp the pan and set aside. Make the rest of the recipe as directed. Then add in the seafood with the pasta at the very end.
Fresh flavors, bright colors, and quick and easy to make. It doesn’t get much better than this.
Fresh Garlic Herb Vegetable Scampi
Simple but flavorful, this garlic herb vegetable scampi tastes delicious and comes together in just 30 minutes.
Ingredients
- 12 ounces spaghetti, fettuccine or linguine
- 5 tablespoons olive oil divided
- 1 large red bell pepper
- 1 medium zucchini
- 1 medium yellow squash
- 6 tablespoons butter
- 9 cloves garlic minced
- 1 ½ teaspoons coarse sea salt
- ½ teaspoon freshly ground black pepper
- ⅓ cup chopped fresh parsley or basil
- 1 squeeze fresh lemon juice or to taste
- ⅓ cup freshly grated parmesan cheese
Instructions
-
Cook pasta in lightly salted water until al dente according to package directions. Drain and return to the pot off the heat. Add 1 tablespoon of the olive oil and toss to combine.
-
While pasta is cooking, prepare vegetables by washing, coring, and chopping into ¾-inch pieces. Set aside.
-
In a large 12-inch cast iron or other heavy duty skillet melt the butter and 4 tablespoons of the olive oil over medium low heat. Add the garlic all at once and sauté for 1 minute (be careful not to burn).
-
Add the chopped vegetables, salt, and pepper. Increase the heat to medium and cook for 5-8 minutes until veggies are tender, stirring often.
-
Remove skillet from the heat. Add chopped parsley or basil, a squeeze of fresh lemon juice (or as much as desired) and cooked, drained pasta. Toss to combine. Taste and add additional salt and pepper, if needed. Sprinkle with freshly grated Parmesan cheese and serve immediately.
Recipe Notes
1. Fresh minced garlic is best in this recipe. The refrigerated kind will not have the same flavor.
2. The fresh herbs really make the flavor pop in this recipe. I haven’t tried it with dried herbs, but I think they will work if fresh are not available. I would probably start with 1 tablespoon of dried parsley or basil.
3. The recipe I adapted this from included quite a bit of lemon juice. I prefer just a squeeze to brighten the flavor a bit. Feel free to add more (or some lemon zest) if you want a strong lemon flavor.
4. For a seafood variation, cook peeled, deveined, raw shrimp in the 12-inch skillet over medium heat with 1 tablespoon olive oil about 5 minutes, stirring often until pink. Remove liquid and cooked shrimp from pan and set aside. Add at the very end.
5. This recipe is adaptable with other vegetables. I’ve also made this dish with frozen stir-fry vegetables when fresh are not available.
Recipe Source: Heather @ The Cook’s Treat
All images and text ©The Cook’s Treat
Disclaimer: post contains affiliate links for items on Amazon
