Pasta Primavera Italian Vegetables (Print Page)
Al dente pasta with fresh zucchini, squash, bell peppers, and seasonal vegetables in a light lemon-garlic sauce with herbs and Parmesan.
# 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 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.
05 - Pour in vegetable broth and lemon juice. Simmer for 2 minutes. Season with salt and pepper.
06 - Add drained pasta to the skillet 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. Serve immediately, topped with extra Parmesan and herbs if desired.
# Expert Tips:
01 -
- The vegetables stay crisp and bright, never mushy or sad
- It comes together in the time it takes to boil pasta
- Leftovers actually taste better the next day
02 -
- Reserving pasta water is the difference between dry pasta and restaurant quality coating
- Don't overcrowd your skillet or the vegetables will steam instead of sauté
- Add the fresh herbs at the very end or they'll turn dark and sad
03 -
- Room temperature vegetables cook more evenly than cold ones from the fridge
- A splash of pasta water fixes almost any sauce that's too thick or broken