Pasta Primavera (Printable)
Al dente pasta with fresh zucchini, squash, bell peppers, cherry tomatoes, and snap peas in a light lemon-garlic sauce with herbs.
# What You 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
11 - 1/2 cup vegetable broth
12 - Juice of 1 lemon
13 - 1/4 cup grated Parmesan cheese
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:
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 Hints:
01 -
- The vegetables stay crisp and bright, never mushy or gray, because everything cooks in minutes
- You can swap whatever looks good at the market and it still works every single time
02 -
- Overcrowding the skillet will steam your vegetables instead of sautéing them, so use your largest pan or cook in batches if needed
- That reserved pasta water is liquid gold, dont pour it down the drain until you're sure you have enough sauce
03 -
- Cut all your vegetables into similar sized pieces so they cook evenly and no single ingredient overpowers the others
- Don't skip the lemon juice, it's what makes all the vegetables taste bright and fresh rather than just steamed