Lemon Pesto Pasta on TastesBetterFromScratch.com
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5 from 1 vote

Lemon Pesto Pasta

Lemon Pesto Pasta is a fresh and healthy pasta dish with spaghetti noodles with cherry tomatoes, zucchini, squash, kale, pesto, cheese, and lemon.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Main Course
Cuisine: American
Servings: 4
Calories: 306kcal
Author: Lauren Allen


  • 8 ounces spaghetti noodles , regular or whole wheat
  • 2 teaspoons olive oil , divided
  • 1 teaspoon garlic , minced and divided
  • 1 cup cherry tomatoes , halved
  • ½ yellow squash , sliced into thin rings
  • ½ zucchini , sliced into rings
  • 2 heaping cups fresh kale , chops and ribs removed
  • 1/4 cup pesto
  • ¼ feta cheese crumbles
  • juice of ½ a small lemon


  • Cook pasta according to package directions, drain and set aside.
  • While pasta is cooking, add olive oil to a large skillet over medium-high heat. 
  • Add garlic and sauté for 30 seconds. 
  • Add the zucchini and yellow squash and sauté for 2-3 minutes, tossing them gently as they cook. 
  • Add the tomatoes and cook for 1 minute more. Remove all vegetables to a plate.
  • Add another tsp of olive oil to the pan, and the remaining ½ tsp of minced garlic. 
  • Add chopped kale and sauté for a minute. Add a teaspoon of water to the pan, cover, and cook for 2-3 minutes. 
  • Add tomatoes and squash back to the pan. Squeeze half of a small lemon over the veggies.
  • Add the pesto to the spaghetti noodles and gently toss to combine. 
  • Add the spaghetti to the pan with the veggies and toss to combine. 
  • Sprinkle feta cheese on top. Enjoy!


Calories: 306kcal | Carbohydrates: 46g | Protein: 9g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 155mg | Potassium: 335mg | Fiber: 2g | Sugar: 4g | Vitamin A: 645IU | Vitamin C: 17.9mg | Calcium: 49mg | Iron: 1.3mg