Pasta Primavera Italian Spring Vegetables (Print version)

Al dente pasta with fresh zucchini, squash, bell peppers, tomatoes, and broccoli 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, 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

# Method:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain, reserving 1/2 cup pasta water.
02 - While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, 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 until tomatoes begin to blister.
05 - Pour in vegetable broth and lemon juice. Simmer 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. Toss well to combine and heat through.
07 - Stir in fresh basil and parsley. Taste and adjust seasoning. Serve immediately with extra Parmesan and herbs if desired.

# Expert advice:

01 -
  • You get that restaurant quality texture where vegetables still crunch instead of turning to mush
  • The sauce comes together from nothing but olive oil, garlic, and pasta water
  • It transforms whatever vegetables are languishing in your crisper drawer into dinner in under 40 minutes
02 -
  • Reserving pasta water is non negotiable: the starch transforms oil and lemon into a silky sauce that actually clings to the noodles
  • Cut your vegetables uniformly so they all finish cooking at the same time
  • The vegetables should still have some crunch when you add the pasta, not be soft all the way through
03 -
  • Cut vegetables while the water boils so everything moves efficiently
  • Room temperature vegetables cook more evenly than cold ones from the fridge
  • Grate your own Parmesan instead of buying pre grated for better melting

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