Classic Pasta Primavera – Fresh Spring Veggie Recipe
A fresh, veggie-packed pasta dish tossed with garlic, olive oil, lemon, and Parmesan — light, colorful, and bursting with seasonal flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
Ingredients
Scale
- 12 oz pasta (penne, fettuccine, or farfalle)
- 2 tbsp olive oil
- 1 bell pepper, sliced
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 1 cup broccoli florets
- 1/2 cup cherry tomatoes, halved
- 1 carrot, peeled and julienned
- 3 cloves garlic, minced
- Zest and juice of 1 lemon
- 1/2 cup Parmesan cheese
- Salt and pepper to taste
- 1–2 tbsp butter (optional)
- Fresh basil or parsley for garnish
- Reserved pasta water as needed
Instructions
- Cook pasta in salted water until al dente. Reserve 1 cup pasta water, then drain.
- Sauté vegetables in olive oil, starting with harder ones like carrots and broccoli, then softer ones like squash and tomatoes.
- Add garlic and cook until fragrant.
- Toss in cooked pasta, lemon zest, juice, Parmesan, butter (if using), and pasta water as needed.
- Season with salt and pepper. Garnish with herbs and more cheese. Serve hot.
Notes
- Use any seasonal vegetables you like.
- Add grilled protein or beans to make it a full meal.
- Leftovers keep well for up to 3 days.