Pasta Primavera Italian Classic (Printable)
Al dente pasta with fresh zucchini, squash, bell peppers, and snap peas in a light garlic-lemon sauce with Parmesan and herbs.
# 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
# How to Make It:
01 - Bring a large pot of salted water to a boil. Cook pasta until al dente. Drain, reserving 1/2 cup pasta water.
02 - 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 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 drained pasta to skillet along with Parmesan. Add splash of reserved pasta water as needed to loosen 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 a vibrant tribute to whatever fresh vegetables you have on hand
- The light sauce lets spring flavors shine instead of hiding them
02 -
- Overcooking the vegetables turns this into mush, so err on the side of crisp tender
- The pasta water is essential for creating that silky sauce that clings to every strand
03 -
- Don't skip the pasta water. It's what transforms oil and lemon into a creamy sauce
- Cut all your vegetables to similar sizes so they cook evenly