Pasta Primavera is Italian-American at its best — fresh seasonal vegetables, al dente pasta, and a simple olive oil garlic sauce that ties it all together. The name means 'spring pasta' and you can feel it in every bite. Use whatever vegetables look best at the market — this recipe is as flexible as it is delicious.
Ingredients
- 12 oz (340g) pasta (penne, farfalle, or spaghetti)
- 2 cups broccoli florets
- 1 zucchini, sliced into half-moons
- 1 red bell pepper, sliced
- 1 cup cherry tomatoes, halved
- 1 cup frozen peas
- 4 tablespoons olive oil
- 4 cloves garlic, sliced thin
- ½ teaspoon red pepper flakes
- ½ cup pasta cooking water (reserved)
- ½ cup parmesan cheese, grated
- ¼ cup fresh basil leaves
- Salt and black pepper to taste
- Juice of ½ lemon
Instructions
1
Bring a large pot of well-salted water to a boil. Cook pasta according to package directions until just al dente. Before draining, reserve ½ cup of the starchy pasta water.
2
While pasta cooks, heat 3 tablespoons olive oil in a large skillet over medium-high heat. Add broccoli and pepper and cook for 3 minutes until starting to soften.
3
Add zucchini and cook 2 more minutes. Add garlic and red pepper flakes, stir, and cook 1 minute until garlic is fragrant but not brown.
4
Add cherry tomatoes and peas. Stir and cook 2 minutes until tomatoes begin to soften.
5
Add drained pasta to the skillet. Pour in ¼ cup of the reserved pasta water. Toss everything together over medium heat for 1–2 minutes, adding more pasta water as needed to create a light, silky sauce.
6
Remove from heat. Add the remaining 1 tablespoon olive oil, parmesan, lemon juice, and fresh basil. Season generously with salt and pepper. Toss well and serve immediately.
💡 Tip The starchy pasta water is the secret to a silky sauce without heavy cream. Don't skip it — it emulsifies with the olive oil to coat every piece of pasta beautifully.
Notes
- Add grilled chicken or shrimp to make it a heartier main course
- Use gluten-free pasta for a GF version — the sauce works with any pasta
- Swap parmesan for nutritional yeast to make it fully vegan
- Any vegetables work: asparagus, corn, spinach, mushrooms
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