Ingredients
Method
- Cook the pasta in salted boiling water until al dente. Reserve 1/2 cup of the cooking water before draining and set the pasta aside.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- Add the vegetables (zucchini, bell peppers, carrot, broccoli) to the skillet. Cook, stirring often, for 6-8 minutes or until just tender but still vibrant.
- Stir in the cherry tomatoes and cook for 2-3 minutes until they begin to soften.
- Return the drained pasta to the skillet with the vegetables, adding reserved pasta water as needed to create a light sauce.
- Season with salt, pepper, lemon juice, and zest. Toss well to combine all the ingredients and heat through.
- Remove from heat and add fresh basil, tossing gently.
- Serve immediately, topped with grated parmesan cheese if desired.
Notes
Pasta primavera truly celebrates the vibrant colors and fresh flavors of the season. Its popularity stems from being both nutritious and incredibly versatile, welcoming an array of vegetables and lending itself nicely to creative twists according to what you have at home.
Practical Tips and Ingredient Swaps
- For the most vivid dish, cook vegetables just until tender-crisp to maintain both bright color and pleasing texture.
- Short on a particular vegetable? Substitute freely with what’s in your fridge: asparagus, snap peas, mushrooms, or spinach work beautifully.
- For extra creaminess, stir in a spoonful of ricotta, mascarpone, or a splash of cream along with the pasta water.
- If you follow a vegan diet, simply omit the Parmesan or use your favorite plant-based cheese alternative.