Pasta Primavera Italian Classic (Printable)

Al dente pasta with fresh zucchini, squash, bell peppers, cherry tomatoes, and snap peas in a light lemon-garlic sauce with herbs and Parmesan.

# Ingredient List:

01 - 14 oz penne or spaghetti

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

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

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, 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 drained pasta to the skillet with Parmesan and splash of reserved pasta water as needed. 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.

01 -

Its like eating a garden in the best possible way with every bite celebrating what vegetables actually taste like
The sauce clings to each pasta strand making even the simplest vegetables feel luxurious

02 -

Overcooking the vegetables is the biggest mistake, they should remain vibrant and slightly crisp
That pasta water is liquid gold, the starch helps create a silky cohesive sauce

03 -