Pasta Primavera Italian Vegetables (Printable Version)
Al dente pasta with crisp zucchini, bell peppers, cherry tomatoes, and snap peas in a light garlic-lemon sauce. A vibrant vegetarian Italian classic ready in 40 minutes.
# 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 the pasta until al dente according to package directions. Drain, reserving 1/2 cup of pasta water.
02 - Heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes if using. Sauté for 1 minute until fragrant, being careful not to burn the garlic.
03 - Add zucchini, yellow squash, bell pepper, and broccoli to the skillet. Sauté for 4-5 minutes until just tender but still retaining some crunch.
04 - Add cherry tomatoes and sugar snap peas. Continue sautéing for another 2-3 minutes until tomatoes begin to soften and peas are bright green.
05 - Pour in vegetable broth and lemon juice. Let simmer for 2 minutes to allow flavors to meld. Season generously with salt and freshly ground black pepper.
06 - Add drained pasta to the skillet along with grated Parmesan. Add a splash of reserved pasta water as needed to achieve a silky consistency. Toss thoroughly to coat pasta evenly and heat through.
07 - Stir in chopped fresh basil and parsley. Taste and adjust seasoning as needed. Remove from heat.
08 - Plate immediately while hot. Offer additional grated Parmesan and fresh herbs at the table for garnishing.
# Expert Tips:
01 -
- The vegetables stay crisp and colorful, not mushy like so many other versions
- Its ready in under 40 minutes but tastes like it came from a restaurant kitchen
02 -
- Work in batches if your skillet is not large enough. Crowded vegetables steam instead of sear.
- Reserve more pasta water than you think you need. You can always pour some out, but you cannot add it back once it is down the drain.
03 -
- Room temperature vegetables cook more evenly than cold ones from the fridge
- Grate extra Parmesan at the table. The fresh flakes melt differently and create texture