Pasta Primavera Spring Vegetables (Print)

Vibrant Italian pasta with fresh spring vegetables in a light lemon sauce, ready in 40 minutes.

# Ingredient list:

→ Pasta

01 - 12 oz penne or fusilli pasta

→ Vegetables

02 - 1 small zucchini, sliced into half-moons
03 - 1 small yellow squash, sliced into half-moons
04 - 1 red bell pepper, sliced into thin strips
05 - 1 cup broccoli florets
06 - 1 cup cherry tomatoes, halved
07 - 1/2 cup frozen peas, thawed
08 - 2 cloves garlic, minced
09 - 1 small carrot, julienned

→ Sauce & Flavorings

10 - 3 tbsp extra virgin olive oil
11 - 1/4 cup grated Parmesan cheese
12 - 1/4 cup chopped fresh basil
13 - Zest of 1 lemon
14 - Juice of 1/2 lemon
15 - Salt and freshly ground black pepper, to taste
16 - Pinch of red pepper flakes

# Directions:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup pasta cooking water, then drain the pasta.
02 - While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the garlic and sauté for 30 seconds until fragrant.
03 - Add the carrot, bell pepper, and broccoli. Sauté for 3 minutes, stirring frequently.
04 - Add the zucchini, yellow squash, and peas. Cook for another 4–5 minutes, until vegetables are just tender but still vibrant.
05 - Stir in the cherry tomatoes, lemon zest, and lemon juice. Sauté for 2 more minutes.
06 - Add the drained pasta to the skillet with the vegetables. Toss everything together, adding reserved pasta water as needed to create a light sauce.
07 - Remove from heat. Stir in Parmesan cheese and fresh basil. Season with salt, pepper, and red pepper flakes.
08 - Serve immediately, topped with extra Parmesan and fresh herbs if desired.

# Expert Tips:

01 -
  • Its essentially a rainbow on a plate that somehow convinces picky eaters to actually enjoy vegetables
  • The pasta water trick creates a silky restaurant style sauce without any heavy cream or butter
  • You can adapt it based on whatever looks good at the grocery store or needs using up in your fridge
02 -
  • Overcooked vegetables are the death of this dish, so err on the side of underdone since theyll keep cooking when you toss them with the hot pasta
  • The pasta water is non negotiable because its starch creates that creamy, emulsified sauce without any heavy cream
  • Lemon juice can dull the green color of vegetables if added too early, which is why it goes in during the final minutes
03 -
  • If you want to add protein, grilled chicken or sautéed shrimp work beautifully without overpowering the delicate vegetables
  • The dish is best eaten immediately, but you can reheat leftovers with a splash of water to revive the sauce
  • Room temperature vegetables cook more evenly than cold ones straight from the refrigerator

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