Pasta Primavera Italian Spring Vegetables (Printable)

Al dente pasta with fresh zucchini, bell peppers, tomatoes, and snap peas in a light garlic-lemon 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

# How To Make It:

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 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 2–3 minutes until heated through.
05 - Pour in vegetable broth and lemon juice. Simmer 2 minutes. Season with salt and pepper.
06 - Add drained pasta to skillet with Parmesan and 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 have their delightful crunch, never mushy or sad
  • The sauce comes together from simple pantry staples yet tastes like you spent hours perfecting the balance
  • Its endlessly adaptable depending on what looks fresh at the market or languishing in your crisper drawer
02 -
  • Reserving pasta water is the step that transforms this from good to incredible, so don't skip it or pour it down the drain
  • Don't overcrowd your skillet or the vegetables will steam instead of sauté, cook in batches if necessary
  • The vegetables will continue cooking slightly from residual heat, so err on the side of underdone rather than mushy
03 -
  • Set up all your ingredients before you start cooking because this comes together quickly once you begin
  • Use a box grater to make quick work of the zucchini and squash if you want them to incorporate more into the sauce
  • If you're adding protein like cooked chicken or chickpeas, warm them separately and fold them in at the very end

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