Pasta Primavera with Spring Vegetables (Printable)

Vibrant Italian pasta with fresh spring vegetables, garlic, and herbs in a light lemon 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
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. Drain, 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 for 4–5 minutes until just tender.
04 - Add cherry tomatoes and sugar snap peas. Sauté another 2–3 minutes.
05 - Pour in vegetable broth and lemon juice. Simmer 2 minutes. Season with salt and pepper.
06 - Add the drained pasta to the skillet with Parmesan and a splash of reserved pasta water as needed. 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 crisp and bright instead of turning into a soggy afterthought
  • Its ready in 40 minutes but tastes like something from a restaurant kitchen
  • You can swap whatever vegetables look best at the market
02 -
  • The key is adding vegetables in stages so nothing turns to mush
  • That reserved pasta water is liquid gold for bringing your sauce together
  • Dont overcrowd your pan or vegetables will steam instead of sauté
03 -
  • Cut all your vegetables to similar sizes so they cook evenly
  • Have everything chopped before you start cooking once vegetables hit the pan, it moves fast

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