Pasta Primavera Spring Vegetables (Printable)
Colorful Italian pasta with fresh spring vegetables, lemon, and parmesan in a light olive oil 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
12 - 1/4 cup chopped fresh basil
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
# How To Make It:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta cooking water before draining.
02 - Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
03 - Add carrot, bell pepper, and broccoli to the skillet. Sauté for 3 minutes, stirring frequently.
04 - Add zucchini, yellow squash, and peas. Cook for 4-5 minutes until vegetables are tender but still vibrant.
05 - Stir in cherry tomatoes, lemon zest, and lemon juice. Sauté for 2 more minutes.
06 - Add drained pasta to the skillet with vegetables. Toss everything together, adding reserved pasta water as needed to create a light sauce.
07 - Remove from heat. Stir in Parmesan cheese and fresh basil. Season with salt, pepper, and red pepper flakes.
08 - Serve immediately, topped with extra Parmesan and fresh herbs if desired.
# Expert Tips:
01 -
- The vegetables stay crisp and vibrant, never mushy or sad
- It comes together in under 40 minutes on busy weeknights
- The lemon and parmesan create a bright, savory sauce without being heavy
02 -
- Reserve that pasta water even if you think you will not need it, the starch creates the silky sauce that binds everything together
- Do not overcrowd your pan or the vegetables will steam instead of sauté, work in batches if necessary
03 -
- Cut all your vegetables into similar sized pieces so they cook evenly and look beautiful on the plate
- Add the lemon juice at the very end to preserve its bright, fresh flavor