Pasta Primavera Italian Classic (Printable)
Al dente pasta with zucchini, squash, bell peppers, tomatoes, and snap peas in a light lemon-garlic 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 (optional)
11 - 1/2 cup vegetable broth
12 - Juice of 1 lemon
13 - 1/4 cup grated Parmesan cheese, plus more for serving
14 - Salt and freshly ground black pepper, to taste
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 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 if using, 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 tomatoes begin to blister.
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 as needed.
08 - Serve immediately, topped with extra Parmesan and herbs if desired.
# Expert Suggestions:
01 -
- The vegetables stay bright and crisp instead of turning mushy
- It comes together in under 40 minutes but tastes like you spent all afternoon cooking
02 -
- Overcooking the vegetables is the number one mistake people make with this dish
- That reserved pasta water is liquid gold, do not skip it
03 -
- Add a splash of pasta water instead of more oil if the dish seems dry
- Lemon zest along with the juice takes the brightness to another level