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Lemon Veggie Pasta

  • Cooking time20 min
  • Prep time5 min
  • Portions 8
recipe image Lemon Veggie Pasta


  • 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
Energy (kcal)242 kcal
Energy (kJ)1011 kJ
Protein (g)8.7 g
Carbohydrate incl. fibre (g)47.5 g
Carbohydrate excl. fibre (g)44.1 g
Sugar (g)4.5 g
Fibre (g)3.5 g
Fat (g)2.0 g
Saturated fat (g)0.3 g
Unsaturated fat (g)1.3 g
Monounsaturated fat (g)0.8 g
Polyunsaturated fat (g)0.5 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)72 mg
Salt (g)0.18 g
Vitamin A (IU)579 IU
Vitamin C (mg)19.0 mg
Calcium (mg)35 mg
Iron (mg)1.41 mg
Potassium (mg)395 mg


  1. Cook the spaghetti in salted boiling water until al dente. Drain and transfer to a serving bowl or platter.
  2. 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.
  3. Pour the veggies over the pasta along with the kalamata olives and lemon zest.
  4. 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.