Pasta Primavera Italian Vegetables (Printable Version)

Al dente pasta with fresh zucchini, squash, bell peppers, and tomatoes in a light olive oil and lemon 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
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 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 for 1 minute until fragrant.
03 - Add zucchini, squash, bell pepper, and broccoli to the skillet. Sauté for 4-5 minutes until just tender.
04 - Stir in cherry tomatoes and sugar snap peas. Continue sautéing for another 2-3 minutes.
05 - Pour in vegetable broth and lemon juice. Simmer for 2 minutes. Season with salt and pepper.
06 - Add drained pasta to the skillet with Parmesan cheese. Splash in reserved pasta water as needed to loosen the sauce. Toss thoroughly to combine.
07 - Stir in fresh basil and parsley. Taste and adjust seasoning as needed. Serve immediately with extra Parmesan and herbs.

# Expert Tips:

01 -
  • The vegetables stay crisp and bright instead of turning mushy
  • It comes together in under 40 minutes for a weeknight feast
  • The light sauce lets the fresh flavors really shine through
02 -
  • Do not overcook the vegetables before adding the pasta or they will turn to mush
  • The pasta water is essential for creating that silky sauce that clings to every strand
  • Add the fresh herbs at the very end to keep their flavor bright and fresh
03 -
  • Cut all vegetables to roughly the same size for even cooking
  • Reserve more pasta water than you think you will need
  • Use a pair of tongs to toss everything together gently

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