Pasta Primavera Spring Vegetables (Print Version)
Colorful Italian pasta with fresh spring vegetables, lemon, and Parmesan in a light sauce
# What You Need:
→ 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, plus more for serving
12 - 1/4 cup chopped fresh basil or 2 tbsp fresh parsley
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, optional
# Directions:
01 - Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain well.
02 - While pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant, being careful not to burn.
03 - Add julienned carrot, bell pepper strips, and broccoli florets to the skillet. Sauté for 3 minutes, stirring frequently to promote even cooking.
04 - Add zucchini, yellow squash, and thawed peas. Cook for another 4 to 5 minutes until vegetables are tender-crisp and retain their vibrant color.
05 - Stir in cherry tomatoes, lemon zest, and lemon juice. Sauté for 2 additional minutes until tomatoes are slightly softened.
06 - Add the drained pasta to the skillet with the vegetables. Toss everything together thoroughly, adding reserved pasta water as needed to create a light, cohesive sauce.
07 - Remove from heat. Stir in Parmesan cheese and fresh basil until well combined. Season with salt, pepper, and red pepper flakes if using. Adjust consistency with more pasta water if desired.
08 - Plate immediately while hot. Top with additional Parmesan cheese and fresh herbs as desired. Serve as a main course or alongside grilled protein.
# Expert Tips:
01 -
- Its essentially a farmers market in a bowl, changing with whatever looks fresh and beautiful
- The light lemon and olive oil sauce lets the vegetables shine without weighing anything down
02 -
- Dont overcrowd your skillet or the vegetables will steam instead of sauté, working in batches if necessary
- The pasta water is the secret ingredient that transforms olive oil into a proper sauce
03 -
- Cut all your vegetables to roughly the same size so they cook evenly
- Room temperature vegetables sauté better than cold ones straight from the fridge