Pasta Primavera Italian Vegetables (Printable)
Al dente pasta with fresh zucchini, squash, bell pepper, cherry tomatoes, and snap peas in a light garlic-lemon sauce with herbs and Parmesan.
# What goes in:
→ 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 (optional)
11 - 1/2 cup vegetable broth
12 - Juice of 1 lemon
13 - 1/4 cup grated Parmesan cheese, plus more for serving
14 - Salt and freshly ground black pepper, to taste
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 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. Serve immediately, topped with extra Parmesan and herbs if desired.
# Expert Advice:
01 -
- Everything comes together in one pan, meaning less cleanup and more time enjoying dinner
- You get to use up whatever fresh vegetables look best at the market, so it never feels exactly the same twice
02 -
- Reserving pasta water is not optional, its what transforms this from dry pasta to a cohesive dish
- Overcooking the vegetables is the biggest mistake, they should still have some bite when you serve
03 -
- Cut all your vegetables into similar sized pieces so they cook evenly and nothing turns to mush
- Have your lemon juice and broth measured before you start cooking, everything moves fast once the vegetables hit the pan