Ingredients
Method
- Cook the pasta in a large pot of boiling salted water until al dente, following the package directions. Reserve 1/4 cup of pasta water, then drain.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the garlic and sauté for about 30 seconds, just until fragrant.
- Add the sliced bell peppers, zucchini, and carrot. Cook for 5-7 minutes, stirring often, until the vegetables begin to soften but remain vibrant.
- Stir in the cherry tomatoes, salt, and black pepper. Sauté for an additional 2-3 minutes until the tomatoes are just softened.
- Add in the cooked pasta and reserved pasta water. Toss well to combine, letting the pasta absorb the flavors.
- Remove from the heat. Drizzle with lemon juice, sprinkle chopped basil, and toss again. Taste and adjust seasoning with more salt or pepper if needed.
- Serve immediately, topped with parmesan cheese if desired.
Notes
Pasta primavera is celebrated for its vibrant blend of vegetables and ease of preparation, making it a favorite for both quick weeknight dinners and elegant weekend meals. Its versatility means you can adapt it to any season or whatever you have fresh in your fridge.
Swap the pasta: This recipe works brilliantly with gluten-free spaghetti or short pasta like penne or farfalle. For a protein boost, toss in grilled chicken, shrimp, or chickpeas.
Smart Tips to Elevate Your Dish
Choose your vegetables wisely: Go for vegetables with different textures and colors—think broccoli florets, asparagus, or snap peas if you want to mix it up. Keeping the vegetables slightly crisp will add both flavor and appeal. Don't overcook your pasta: Remember to cook the pasta al dente. Finish cooking the pasta with the vegetables in the skillet for the last minute so it soaks up extra flavor and binds everything together.Techniques & Ingredient Swaps
Want a richer sauce? Add a splash of heavy cream or a spoonful of ricotta cheese to make your primavera creamy. For a zesty twist, try grating extra lemon zest on top.Swap the pasta: This recipe works brilliantly with gluten-free spaghetti or short pasta like penne or farfalle. For a protein boost, toss in grilled chicken, shrimp, or chickpeas.