Pasta Primavera Italian Vegetables (Print View)
Al dente pasta with fresh zucchini, squash, bell peppers, and snap peas in a light lemon-garlic sauce.
# 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
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
# How to Make:
01 - Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package directions. Drain, reserving 1/2 cup pasta water for later use.
02 - While pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes if using. Sauté for 1 minute until fragrant, taking care not to burn the garlic.
03 - Add zucchini, yellow squash, red bell pepper, and broccoli florets to the skillet. Sauté for 4-5 minutes, stirring occasionally, until vegetables are just tender-crisp.
04 - Stir in cherry tomatoes and sugar snap peas. Continue sautéing for another 2-3 minutes until tomatoes begin to soften and peas are bright green.
05 - Pour in vegetable broth and fresh lemon juice. Let simmer for 2 minutes to allow flavors to meld. Season generously with salt and black pepper to taste.
06 - Add drained pasta to the skillet along with grated Parmesan cheese. Toss well, adding reserved pasta water as needed to create a silky sauce that coats the pasta evenly.
07 - Stir in chopped fresh basil and parsley. Taste and adjust seasoning with additional salt and pepper if needed. Remove from heat.
08 - Plate immediately while hot. Top with additional grated Parmesan cheese and fresh herbs if desired. Serve warm as a main course.
# Expert Suggestions:
01 -
- The vegetables stay crisp tender instead of turning mushy, which keeps every bite interesting
- Its one of those rare meals that feels fancy but comes together in under 40 minutes on busy weeknights
02 -
- I once forgot to save the pasta water and the sauce turned out clumpy instead of silky smooth
- Adding vegetables in stages based on cooking time is the secret to nothing being undercooked or mushy
03 -
- Cut all your vegetables before you start cooking because once you hit the stove, things move fast
- Use a skillet thats large enough to hold all the pasta and vegetables comfortably, or everything will spill out when you toss it together