Pasta Primavera (Printable)

Colorful Italian pasta with fresh spring vegetables, lemon, and Parmesan in a light sauce.

# What You'll Need:

→ 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

# Steps:

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 - Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
03 - Add carrot, bell pepper, and broccoli to the skillet. Sauté for 3 minutes, stirring frequently to begin softening.
04 - Add zucchini, yellow squash, and peas. Continue cooking for 4 to 5 minutes until vegetables are tender but still vibrant and crisp.
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 vegetable mixture. Toss everything together, adding reserved pasta water as needed to create a light coating sauce.
07 - Remove from heat. Stir in Parmesan cheese and fresh basil. Season with salt, pepper, and red pepper flakes if desired.
08 - Serve immediately, topped with additional Parmesan cheese and fresh herbs if desired.

# Expert Tips:

01 -
  • Its the perfect way to make vegetables feel indulgent instead of like an obligation
  • The sauce comes together in minutes but tastes like you spent much longer on it
  • You can swap whatever vegetables you have on hand and it still works beautifully
02 -
  • Dont skip reserving the pasta water. Its what transforms this from a pile of ingredients to a cohesive dish.
  • Cut all your vegetables to similar sizes so they cook evenly and you dont end up with some raw and some mushy.
  • The vegetables should still have a slight crunch when you add the pasta. Theyll continue cooking in the residual heat.
03 -
  • Use a box grater for your Parmesan instead of pre grated. The texture difference is remarkable and it melts into the sauce much better.
  • If you want to add protein, grilled chicken or shrimp work perfectly but keep them simple. Let the vegetables remain the star.

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