Pasta Primavera Italian Vegetables (Print View)
Al dente pasta with fresh spring vegetables in a light, flavorful sauce. Perfect for colorful, wholesome meals.
# What You 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 until al dente, then drain while reserving 1/2 cup pasta water for later use.
02 - Heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes, sautéing for 1 minute until fragrant.
03 - Add zucchini, yellow squash, bell pepper, and broccoli to the skillet. Sauté for 4–5 minutes until just tender.
04 - Stir in cherry tomatoes and sugar snap peas. Continue cooking for another 2–3 minutes until vegetables are vibrant and slightly softened.
05 - Pour in vegetable broth and lemon juice. Let the mixture simmer for 2 minutes to allow flavors to meld. Season with salt and pepper to taste.
06 - Add the drained pasta to the skillet along with Parmesan cheese. Splash in reserved pasta water as needed to achieve a silky consistency. Toss thoroughly to coat everything evenly.
07 - Stir in chopped basil and parsley. Taste and adjust seasoning as needed. Serve immediately, offering extra Parmesan and herbs at the table.
# Expert Hints:
01 -
- Its a vegetable forward pasta that actually satisfies people who claim they dont like vegetable pasta
- The sauce comes together in minutes but tastes like it simmered all afternoon
02 -
- Overcooked vegetables ruin primavera, they should still have some bite when they hit the pasta
- The pasta water is not optional, its what transforms the juices into a proper sauce that clings
03 -
- Cut all your vegetables before starting, this moves fast once the pan is hot
- Room temperature vegetables cook more evenly than cold ones from the fridge