Pasta Primavera Italian Spring Vegetables (Printable)

Al dente pasta with colorful spring vegetables in a light, zesty sauce. Perfect wholesome meal 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 pasta according to package directions until al dente. Drain, reserving 1/2 cup pasta water for later use.
02 - While pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes if using. Sauté for 1 minute until fragrant, being careful not to burn the garlic.
03 - Add zucchini, yellow squash, bell pepper, and broccoli florets to the skillet. Sauté for 4-5 minutes until vegetables are just tender-crisp.
04 - Add cherry tomatoes and sugar snap peas. Continue cooking for 2-3 minutes until tomatoes begin to soften and peas are bright green.
05 - Pour in vegetable broth and lemon juice. Simmer for 2 minutes to allow flavors to meld. Season with salt and black pepper to taste.
06 - Add drained pasta to the skillet along with grated Parmesan. Add splash of reserved pasta water as needed to achieve silky consistency. Toss thoroughly to combine and heat through.
07 - Stir in fresh basil and parsley. Taste and adjust seasoning with additional salt and pepper if needed.
08 - Plate immediately, topped with additional Parmesan cheese and fresh herbs if desired. Serve while hot.

# Expert Advice:

01 -
  • The vegetables stay bright and crisp, never mushy or sad
  • It comes together in under 40 minutes but looks like you took all afternoon
  • The sauce clings to every strand without being heavy or weighing you down
02 -
  • Dont overcrowd the pan or the vegetables will steam instead of sauté
  • The pasta continues cooking in the sauce, so pull it from the boiling water while it still has a slight crunch
  • That splash of starchy pasta water is what transforms the juices into a silky sauce that actually coats the noodles
03 -
  • Cut all your vegetables before you start cooking, everything moves fast once the pan is hot
  • Use a microplane to grate the Parmesan so it melts evenly into the sauce instead of clumping

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