Pasta Primavera Italian Vegetables (Print Version)
Al dente pasta with fresh zucchini, squash, bell peppers, and tomatoes in a light garlic lemon sauce. Ready in 40 minutes.
# 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
15 - 2 tablespoons fresh basil leaves, chopped
16 - 2 tablespoons fresh parsley, chopped
# Directions:
01 - Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain, reserving 1/2 cup pasta water.
02 - Heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, sauté for 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 for another 2-3 minutes until tomatoes begin to soften.
05 - Pour in vegetable broth and lemon juice. Simmer for 2 minutes. Season with salt and pepper to taste.
06 - Add the drained pasta to the skillet with Parmesan cheese. Add 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 as needed.
08 - Serve immediately, topped with additional Parmesan cheese and herbs if desired.
# Insider Tips:
01 -
- The vegetables stay crisp and bright instead of turning mushy, which I learned after years of overcooking them into sadness
- It comes together in under 40 minutes but tastes like something you planned all week
02 -
- Reserving pasta water is not optional here, it is what transforms a simple toss of vegetables and pasta into something that feels restaurant quality
- Do not overcrowd your pan or the vegetables will steam instead of sauté, which completely changes the texture and flavor
03 -
- Cut all your vegetables before you start cooking, because once that garlic hits the pan things move fast and you do not want to be distracted by chopping
- Use a large skillet, I learned this the hard way when trying to make do with a smaller pan and creating a vegetable avalanche on my stovetop