Pasta Primavera Recipe
A vibrant and fresh pasta dish loaded with colorful vegetables and a zesty lemon-Parmesan sauce, perfect for a quick and healthy meal.
Ingredients
Pasta
- 340 g fettuccine or penne pasta
- 45 ml olive oil, divided
- 225 g zucchini, sliced into half-moons
- 225 g yellow squash, sliced into half-moons
- 170 g red bell pepper, thinly sliced
- 150 g cherry tomatoes, halved
- 100 g fresh asparagus, trimmed and cut into 2-inch pieces
- 100 g broccoli florets
- 4 cloves garlic, minced
- 0.25 tsp red pepper flakes (optional)
- 120 ml vegetable broth
- 30 ml fresh lemon juice
- 50 g grated Parmesan cheese, plus more for serving
- 15 g fresh basil leaves, thinly sliced
Salt and freshly ground black pepper
Instructions
- Cook pasta in boiling salted water until al dente; reserve 1 cup pasta water, then drain and set aside.
- Sauté broccoli and asparagus in 2 tbsp olive oil until slightly tender, then add zucchini, yellow squash, and bell peppers; cook until crisp-tender.
- Push vegetables aside, add remaining olive oil, sauté garlic and red pepper flakes briefly, then add broth and lemon juice; stir to combine.
- Add cherry tomatoes, cook briefly, then toss in drained pasta. Mix in Parmesan, adding pasta water as needed to create a light sauce. Season with salt and pepper.
- Remove from heat, fold in basil, and serve topped with extra Parmesan and basil leaves.
Notes
Use fresh vegetables for best flavor and texture. Adjust seasoning to taste.