Pasta Primavera Italian Spring Vegetables (Printable)

Tender pasta with colorful spring vegetables in a light lemon-garlic sauce. Ready in 40 minutes.

# 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 to taste
15 - 2 tablespoons fresh basil leaves, chopped
16 - 2 tablespoons fresh parsley, chopped

# How-To Steps:

01 - Bring a large pot of salted water to a boil. Cook pasta until al dente, then drain while 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 another 2–3 minutes until tomatoes begin to soften.
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 a splash of reserved pasta water as needed to loosen sauce. Toss well to combine and heat through.
07 - Stir in fresh basil and parsley. Taste and adjust seasoning.
08 - Serve immediately, topped with extra Parmesan and herbs if desired.

# Expert Advice:

01 -
  • The vegetables stay perfectly crisp tender instead of turning mushy like so many other pasta dishes
  • It comes together in under 40 minutes but tastes like something from a proper Italian restaurant
  • You can use whatever fresh vegetables look best at the market making it infinitely adaptable
02 -
  • The secret is in the timing so don't add all vegetables at once or you'll end up with mushy ones and undercooked ones
  • That reserved pasta water is absolutely essential it's what makes the sauce cling to every piece of pasta
  • Add the fresh herbs last minute or they'll lose all their bright flavor and turn dull
03 -
  • Cut all your vegetables before you start cooking once the heat is on everything happens fast
  • Use the largest skillet you have overcrowding the pan will steam the vegetables instead of sautéing them
  • Room temperature vegetables cook more evenly so take them out of the fridge while you prep everything else

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