Pasta Primavera Italian Vegetables (Print View)
Al dente pasta with fresh spring vegetables in light sauce
# 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, to taste
15 - 2 tablespoons fresh basil leaves, chopped
16 - 2 tablespoons fresh parsley, chopped
# Step-by-Step 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, 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.
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.
08 - Serve immediately, topped with extra Parmesan and herbs if desired.
# Expert Suggestions:
01 -
- Its the perfect way to transform ordinary vegetables into something that feels celebratory and special.
- The sauce comes together quickly but tastes like it simmered for hours thanks to the fresh lemon and herbs.
02 -
- Do not overcrowd your pan or the vegetables will steam instead of sauté, losing that beautiful caramelization.
- Reserve that pasta water even if you think you will not need it, because the starch is what makes the sauce cling to every strand.
03 -
- Cut all your vegetables before starting the pasta so you are not scrambling with a knife while things are cooking.
- The vegetables should still have a slight crunch when you add the pasta because they will cook a bit more in the sauce.