Pasta Primavera Italian Spring Vegetables (Print Version)
Al dente pasta with fresh spring vegetables in a light, flavorful garlic lemon sauce. Perfect for a colorful, wholesome meal.
# What You'll Need:
→ Pasta
01 - 14 oz penne or spaghetti
→ Vegetables
02 - 1 small zucchini, sliced
03 - 1 small yellow squash, sliced
04 - 1 red bell pepper, julienned
05 - 1 cup cherry tomatoes, halved
06 - 1 cup sugar snap peas, trimmed
07 - 1 cup broccoli florets
→ Aromatics & Sauce
08 - 3 tablespoons extra virgin olive oil
09 - 3 cloves garlic, minced
10 - 1/2 teaspoon crushed red pepper flakes (optional)
11 - 1/2 cup vegetable broth
12 - Juice of 1 lemon
13 - 1/4 cup grated Parmesan cheese, plus more for serving
14 - Salt and freshly ground black pepper, to taste
15 - 2 tablespoons fresh basil leaves, chopped
16 - 2 tablespoons fresh parsley, chopped
# How to Make It:
01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain, reserving 1/2 cup pasta water.
02 - While the pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic (and red pepper flakes if using), sauté 1 minute until fragrant.
03 - Add zucchini, squash, bell pepper, and broccoli. Sauté for 4–5 minutes until just tender.
04 - Add cherry tomatoes and sugar snap peas. Sauté another 2–3 minutes.
05 - Pour in vegetable broth and lemon juice. Simmer 2 minutes. Season with salt and pepper.
06 - Add the drained pasta to the skillet, along with Parmesan and a splash of reserved pasta water as needed to loosen the sauce. Toss well to combine and heat through.
07 - Stir in fresh basil and parsley. Taste and adjust seasoning.
08 - Serve immediately, topped with extra Parmesan and herbs if desired.
# Expert Advice:
01 -
- It transforms ordinary vegetables into something crave worthy with just the right amount of garlic and lemon
- The entire dish comes together in under 40 minutes but tastes like it took all afternoon
- Leftovers somehow taste even better the next day when the flavors have had time to become friends
02 -
- The pasta water is crucial, that starchy liquid binds everything into a silky sauce
- Don't overcrowd your vegetables or they'll steam instead of sauté
- Add vegetables to the pan in order of how long they take to cook
03 -
- Cut vegetables into uniform sizes so everything finishes cooking at the same time
- Have all ingredients prepped before you start cooking, this moves fast once you hit the stove