Pasta Primavera Spring Vegetables (Printable Version)
Colorful Italian pasta with fresh vegetables in light lemon sauce
# What You'll Need:
→ Pasta
01 - 12 ounces 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 tablespoons 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 - While pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
03 - Add julienned carrot, bell pepper strips, and broccoli florets to the skillet. Sauté for 3 minutes, stirring frequently to promote even cooking.
04 - Add zucchini, yellow squash, and thawed peas. Continue cooking for 4 to 5 minutes until vegetables are tender-crisp and maintain their vibrant color.
05 - Stir in cherry tomatoes, lemon zest, and lemon juice. Sauté for 2 additional minutes until tomatoes begin to soften.
06 - Add drained pasta to the skillet with vegetables. Toss thoroughly, adding reserved pasta water as needed to create a light, cohesive sauce that coats the pasta evenly.
07 - Remove from heat. Stir in Parmesan cheese and fresh basil until well combined. Season with salt, black pepper, and red pepper flakes to taste.
08 - Plate immediately while hot, topping with additional Parmesan cheese and fresh herbs if desired.
# Expert Insights:
01 -
- Its the perfect way to turn whatever vegetables look sad in your fridge into something gorgeous
- The light lemony sauce lets each vegetable taste like itself, not like heavy cream coating
02 -
- Overcooking the vegetables is the biggest mistake here, they should stay bright and slightly crisp
- The pasta water is crucial for creating that silky light sauce without adding cream
03 -
- Add a splash of the pasta water to the skillet while tossing, it creates an emulsion that makes the sauce silky
- Grate fresh Parmesan right before serving, pre grated cheese does not melt the same way