Pasta Primavera
A vibrant Italian pasta dish loaded with fresh seasonal vegetables and a light olive oil and garlic sauce. Quick, healthy, and perfect for showcasing spring produce.
- Total time
- 25 min
- Servings
- 4
- Calories
- 520
- Protein
- 18g
Ingredients
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Open the appInstructions
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.
Tools you’ll need
- large pot
- large skillet
- cutting board
- chef's knife
- colander
- wooden spoon
- measuring cups and spoons
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