Pasta Primavera with Spring Vegetables (Printable)
Colorful Italian pasta with fresh spring vegetables, lemon zest, and Parmesan in a light olive oil sauce.
# What's Needed:
→ 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 the pasta according to package instructions until al dente. Reserve 1/2 cup pasta cooking water, then drain the pasta.
02 - While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the garlic and sauté for 30 seconds until fragrant.
03 - Add the carrot, bell pepper, and broccoli. Sauté for 3 minutes, stirring frequently.
04 - Add the zucchini, yellow squash, and peas. Cook for another 4–5 minutes, until vegetables are just tender but still vibrant.
05 - Stir in the cherry tomatoes, lemon zest, and lemon juice. Sauté for 2 more minutes.
06 - Add the drained pasta to the skillet with the 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.
# Tips for Success:
01 -
- Its like eating a garden, but in the best possible way, with each vegetable keeping its distinct personality
- The light lemon and olive oil sauce lets the fresh flavors shine without feeling heavy
- Ready in under 40 minutes, making it perfect for those nights when you want something beautiful but dont have hours to spend cooking
02 -
- I learned the hard way that overcrowding the skillet makes vegetables steam instead of sauté, so use your biggest pan
- The pasta water is liquid gold, dont dump it down the drain or your sauce will never come together properly
- Vegetables keep cooking after you take them off the heat, so err on the side of slightly underdone
03 -
- Cut all vegetables to similar sizes so they cook evenly, nothing worse than some pieces raw while others are mush
- Have all ingredients prepped before you start cooking, the process moves fast once you hit the stove