Pasta Primavera Italian Spring Vegetables (Printable)

Al dente pasta with fresh spring vegetables in a light lemon-garlic sauce, topped 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 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 if using), 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. Stir in fresh basil and parsley. Taste and adjust seasoning. Serve immediately, topped with extra Parmesan and herbs if desired.

# Expert Tips:

01 -
  • Its the perfect way to use up whatever fresh vegetables you have on hand
  • The light lemony sauce makes everything taste brighter without feeling heavy
02 -
  • Do not overcook the vegetables because you want them to retain their individual flavors and textures
  • The pasta water is essential for creating that silky restaurant quality sauce consistency
03 -
  • Do not be afraid to adjust the heat based on your spice tolerance
  • Room temperature vegetables cook more evenly than cold straight from the fridge

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