Vegetable Scampi

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This healthy Vegetable Scampi is made with pasta and fresh vegetables tossed in a delicious white wine, garlic, and butter sauce. All the classic scampi flavors in a delicious veggie packed pasta dish.

366 CAL 54g CARBS 19g FAT 9g PROTEIN
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This Vegetable Scampi recipe is the ideal lightened-up way to enjoy classic scampi flavors. Made with fresh zucchini, broccoli, summer squash, and cherry tomatoes paired with pasta and a light sauce made with white wine, parsley, butter, and garlic. 

Ready in just 20 minutes, this scampi pasta dish is versatile, good for you, and easy enough for a quick weeknight meal. 

While I love a good shrimp scampi (these shrimp scampi zoodles are so good), sometimes there is nothing better than a light and fresh vegetables pasta dish. That's where this vegetable scampi comes in.

It has all the flavors you expect in scampi but is also packed with tons of fresh vegetables. And if you want some protein, you could easily add in some shrimp, chicken, or chickpeas. Just double up the sauce. 

Why You’ll Love This Vegetable Scampi Pasta

Here are a few reasons why we think you’ll enjoy eating this vegetable scampi.

  • Easy: There’s nothing simpler than sauteed vegetables and pasta.
  • Fast: You can easily get this dish on the table and into hungry mouths within 20 minutes.
  • Nutritious: Loaded with veggies this recipe is chock full of fiber, vitamins, and minerals.
  • Adaptable: You can use whatever vegetables you prefer, spice it up, add some cheese, or enjoy it as is.

If you love pasta loaded with veggies, don't miss this Grilled Vegetable Pasta Salad, Pasta Primavera, or this One Pot Creamy Vegetable Pasta. We also have tons of quick and easy pasta recipes.

What is Scampi?

Scampi is an Italian American dish that is traditionally made with shrimp or prawns sauteed in garlic, butter, and white wine. It is usually served with pasta or over rice.

Most scampi sauces also contain lemon and parsley.

Although scampi is most often made with shrimp, it can also be made with chicken, fish, scallops, lobster, and vegetables. 

Key Ingredients And Easy Swaps

Here’s what you need to make up this vegetable scampi recipe.

  • Olive oil and butter: We like to use extra virgin olive oil but any kind of olive oil will work. Butter is a classic in any scampi dish and creates the rich taste you expect.
  • Zucchini and summer squash: We used green zucchini and yellow squash. Use any combination of summer squash you like.
  • Broccoli: Cut the broccoli into small florets so it cooks quickly. You can use cauliflower if you don’t have any broccoli on hand.
  • Pasta: We like to use high-fiber or whole-wheat pasta but you can always substitute whatever you have in your pantry.
  • White wine: White wine adds a fruity flavor but you can substitute with vegetable broth if you’d rather not use wine.
  • Lemon juice: We love adding some fresh lemon juice as it really gives the vegetables a nice tang.
  • Vegetable broth: Broth helps create a nice light sauce for the vegetables. Chicken broth can also be used.
  • Garlic: Fresh garlic really amps up the flavor in this vegetable scamp. If you are out and have a jar of minced garlic in the fridge, go ahead and use it.
  • Cherry tomatoes: We used cherry tomatoes but you can use grape or other small-sized tomatoes to help brighten up this scampi dish. You can also use a diced Roma or beefsteak tomato.
  • Seasonings: Some salt, pepper, and parsley complement the flavors well. Add any other fresh herbs you like.

How To Make Scampi With Vegetables

It’s really quite simple to make this pasta dish. Depending on how quickly you can chop the vegetables, the entire dish can be ready in about 20 minutes. 

  • Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta according to directions. Reserve 1 cup of pasta cooking liquid. 
  • Cook the vegetables: Heat the olive oil and saute the vegetables, except the tomatoes, until just cooked. Remove them from the pan and set them aside.
  • Make the sauce: Add the butter, wine, broth, lemon juice, and garlic to the pan. Cook until the mixture reduces by half. Add the tomatoes, salt, and pepper. Stir to coat. 
  • Bring it all together: Add the vegetables and pasta back to the pasta pot. Pour the scampi sauce and tomatoes over top. If the pasta looks dry at all, add a little of the pasta cooking water, about 2 tablespoons at a time. 
  • Serve: Plate the vegetable scampi, garnish with parsley and Parmesan cheese, and enjoy.

What To Serve With Vegetable Scampi

Here are a few of our favorite dishes to eat alongside this vegetable scampi.

Recipes Tips

Here are a few things you can do to make sure your scampi tastes great.

  • Use local and seasonal vegetables if possible. Fresh summer vegetables always taste great.
  • Take the opportunity to ‘clean out the fridge’ and use your ripe vegetables before they go bad. Any vegetables will taste great.
  • Don’t overcook the vegetables, they should be nice and firm.
  • Add some protein to the scampi dish but keep it light with shrimp, chicken, or white beans.

How To Store Leftover Veggie Scampi

Here are our recommendations on what to do with leftovers.

  • Fridge: Leftover scampi will keep for up to 3 days in an airtight container in the fridge.
  • Reheat: Reheat the scampi over the stove or place it in the microwave.

Frequently Asked Questions

Here are the most common questions about this pasta dish.

Typically scampi is made with butter, garlic, lemon juice, olive oil, and white wine.

Scampi is a small crustacean similar to shrimp. It is often served with fresh vegetables and a sauce made with butter, garlic, white wine, lemon juice, and parsley. 

However, this vegetable scampi does not contain any shellfish just the vegetables and a lightened-up version of the sauce.

The Recipe
Vegetable scampi in a bowl with broccoli, tomatoes, zucchini, and a garlic butter sauce.

Vegetable Scampi

366 CAL 54g CARBS 19g FAT 9g PROTEIN
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  • 2 tbsp. olive oil
  • 1 zucchini, chopped
  • 2 cups broccoli florets
  • 1 summer squash, chopped
  • 8 oz. high fiber pasta (or whole wheat pasta)
  • 2 tbsp butter
  • 1 cup dry white wine (or vegetable broth)
  • 1 tbsp. lemon juice
  • 1/2 cup low-sodium vegetable broth
  • 4 garlic cloves, minced
  • 1 cup cherry tomatoes, halved
  • Salt and pepper to taste
  • 2 tbsp parsley, chopped

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Bring a large pot of salted water to a boil. Cook pasta according to directions.


In a non-stick skillet, heat olive oil over medium high heat. Sauté the vegetables until just cooked. Remove and set aside.


Add the butter. Once melted add the white wine, broth, lemon juice, and garlic to the pan. Cook for about 7 minutes until it reduces by half.


Add the tomatoes, salt, and pepper.


Lower the heat to medium and add the vegetables and drained pasta.


Serve with parsley and Parmesan cheese.

Nutritional Facts
Serving Size: 1.5 cups
Amount Per Serving
Calories 366
Calories from Fat 169
% Daily Value *
Total Fat 19g
Saturated Fat 5g
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Cholesterol 15mg
Sodium 150mg
Total Carbohydrate 54g
Dietary Fiber 9g
Sugars 7g
Protein 9g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Nutritional Values provided are estimates only and may vary based on the preparation method.

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About the author Meet Kristen McCaffrey
Hi, I’m the cookbook author, recipe developer, and food enthusiast behind Slender Kitchen. I am obsessed with making healthy food that is easy to prepare and absolutely delicious. Meal planning is my secret weapon and I hope I can make meal time easier for you with our tried and tested recipes and foolproof meal plans. Learn More
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