Pasta Primavera

Step 1

Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining.

Step 2

While pasta cooks, prepare all vegetables: slice zucchini, cut bell pepper into strips, halve cherry tomatoes, cut broccoli into florets, and trim snap peas.

Step 3

Heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes, sauté for 1 minute until fragrant.

Step 4

Add broccoli and zucchini to the skillet. Cook for 4-5 minutes, stirring occasionally, until they begin to soften.

Step 5

Stir in bell pepper and snap peas. Cook for 2-3 minutes until vegetables are tender-crisp.

Step 6

Add cherry tomatoes and cook for 1 minute until just warmed through.

Step 7

Add cooked pasta to the skillet with vegetables. Pour in lemon juice and toss to combine.

Step 8

Add pasta water gradually, tossing gently until sauce coats the pasta (you may not need all of it).

Step 9

Season with salt and black pepper to taste. Stir in fresh chopped basil just before serving.

Step 10

Divide among serving bowls and serve immediately while hot.