Makes: 4-6 servings
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Recipe Note: Vegetarian Friendly

  • Make it Gluten Free: use a grain free pasta
  • Make it Dairy Free: use ghee instead of butter, skip the grated parmesan on top
Lemon Garlic Pasta blog

Recipe Development, Photography and Food Styling by: Claire Cary, CHN


1 pound pasta of choice
2 tablespoons butter
2 teaspoons minced garlic
1 pint cherry or grape tomatoes
1 cup corn
2 medium zucchini or yellow summer squash, sliced
1 teaspoon lemon zest
3 tablespoons lemon juice
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup Sir Kensington’s Garlic Everything Sauce
1/3 cup chopped basil
Grated parmesan to top


  1. Bring a large pot of salted water to a boil and cook pasta according to package instructions.
  2. Add the butter to a skillet and melt over medium heat.
  3. Add in the garlic, tomatoes (can keep them whole or chop in half), corn and sliced zucchini/squash.
  4. Saute for about 5-7 minutes or until softened and the tomatoes release some of their juice.
  5. Add in the lemon zest and juice, salt, pepper and Garlic Everything Sauce. Let simmer for 2-3 minutes.
  6. When the pasta is done cooking, stir it into the vegetables and stir in the basil.
  7. Garnish with more lemon zest and grated parmesan cheese.