Ingredients
- 1 cup broccoli florets
- 1 cup julienned carrots
- 1 cup snap peas or frozen peas
- 1 zucchini, sliced into half-moons
- 1 red bell pepper, thinly sliced
- 12 ounces spaghetti, linguine, or penne (use gluten-free pasta if needed)
- 3 tablespoons olive oil
- 4 garlic cloves, minced
- 1/2 teaspoon red chili flakes (optional)
- Juice and zest of 1 lemon
- Salt and pepper to taste
- Fresh parsley or basil, chopped (for garnish)
- Vegan Parmesan or regular Parmesan (for garnish)
- A drizzle of olive oil (optional)
Instructions
- Chop and slice the vegetables into uniform pieces to ensure even cooking. Bring a large pot of salted water to a boil.
- Once the water is boiling, blanch the broccoli, carrots, and snap peas (or frozen peas) for 2–3 minutes. Drain and set aside.
- Cook for 3–4 minutes until they’re slightly softened but still vibrant.
- In the same pot of boiling water, cook the pasta according to the package instructions until al dente. Reserve 1/4 cup of pasta water before draining.
- Drizzle the pasta with a touch of olive oil to prevent sticking while you finish the sauce.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 30 seconds, stirring constantly to prevent burning. If a touch of heat is preferred, sprinkle in the red chili flakes.
- Add the blanched and sautéed vegetables to the skillet, tossing them in the garlic-infused oil.
- Stir in the lemon juice and zest, which brighten the dish with a hint of acidity. Season with salt and pepper to taste.
- Add the cooked pasta to the skillet with the vegetables and sauce. Toss everything together until the pasta is well-coated in the light, garlicky oil.
- If needed, use the reserved pasta water to adjust the consistency of the sauce, a tablespoon at a time.
Notes
- Use Fresh, Seasonal Vegetables: The beauty of Pasta Primavera lies in its adaptability. Feel free to swap the listed vegetables for whatever is in season — such as asparagus, cherry tomatoes, or mushrooms.
- Cook Vegetables Just Right: Overcooking vegetables can dull their color and texture. Aim for a crisp-tender bite to keep the dish vibrant.
- Choose the Right Pasta: Long pasta like spaghetti or linguine works well for light sauces, but penne or farfalle are great options if you prefer shorter pasta shapes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 400 kcal
- Sugar: 6g
- Sodium: 150 mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg
