Pasta Primavera with Fresh Vegetables (Printable)
Al dente pasta tossed with colorful spring vegetables in a light, zesty sauce
# 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
# Steps:
01 - Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. Drain, reserving 1/2 cup pasta water.
02 - 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 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 drained pasta to skillet along with Parmesan. Add splash of reserved pasta water as needed to loosen sauce. Toss well to combine and heat through.
07 - Stir in fresh basil and parsley. Taste and adjust seasoning. Serve immediately, topped with extra Parmesan and herbs if desired.
# Expert Advice:
01 -
- Its the perfect way to turn whatever fresh vegetables you have into a meal that feels special enough for guests but easy enough for weeknights
- The sauce comes together effortlessly from pasta water and aromatics, creating a silky coating that makes every bite satisfying
02 -
- The pasta water is crucial—dont skip it. The starch helps emulsify the oil and lemon juice into a creamy sauce without any cream
- Vegetable cooking times vary, so add them in stages based on how long they need to cook. Harder vegetables go in first, delicate ones last
03 -
- Cut all your vegetables before you start cooking—this dish moves fast once you begin
- If your vegetables release too much liquid and the sauce seems watery, turn up the heat for a minute to reduce it