Pasta Primavera Italian Vegetables (Printable View)

Al dente pasta with fresh zucchini, squash, bell pepper, and cherry tomatoes in a light lemon-Parmesan 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 Steps:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain, reserving 1/2 cup pasta water.
02 - While the pasta cooks, 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 until slightly softened.
05 - Pour in vegetable broth and lemon juice. Simmer 2 minutes. Season with salt and pepper.
06 - Add the drained pasta to the skillet, along with Parmesan and a splash of reserved pasta water as needed to loosen the sauce. Toss well to combine and heat through.
07 - Stir in fresh basil and parsley. Taste and adjust seasoning. Serve immediately, topped with extra Parmesan and herbs if desired.

# Expert Advice:

01 -
  • You get to celebrate whatever gorgeous vegetables are in season right now
  • The whole dish comes together in under 40 minutes but tastes like you spent all afternoon cooking
  • Leftovers pack beautifully for lunch the next day
02 -
  • Reserving pasta water is not optional here, it is what transforms this from tossed pasta into a cohesive dish
  • Do not overcrowd your vegetables in the pan or they will steam instead of sauté, work in batches if necessary
  • The vegetables should be tender crisp, not soft, so keep checking them as they cook
03 -
  • Cut all your vegetables before you start cooking, everything moves quickly once the heat is on
  • Room temperature vegetables cook more evenly than cold ones from the refrigerator

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