Pasta Primavera Recipe
A colorful medley of seasonal vegetables sautéed with garlic and olive oil, tossed with penne noodles and finished with a light lemon-parmesan sauce.
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Ingredients
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Pasta & liquids
Vegetables
Sauce & finishing
Method
Pasta & liquids
Cook pasta
Bring a large pot of salted water to a rolling boil. Add the penne and cook according to package instructions until al dente (usually 10–11 minutes). Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.
Measure and set aside 1 cup broth and 2 tablespoons lemon juice to use in the sauce.
Vegetables
Prep and sauté aromatics
While the pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium heat. Add the sliced onion and sauté 3–4 minutes until soft and translucent. Add the minced garlic and cook 30–45 seconds until fragrant, stirring to avoid burning.
Cook firmer vegetables
Push the onion and garlic to one side of the skillet, add the remaining 1 tablespoon olive oil, then add the asparagus pieces and sliced zucchini. Sauté 3–4 minutes until they begin to soften and develop slight color.
Add remaining vegetables
Add the red bell pepper and cook another 2 minutes. Stir in the cherry tomatoes and peas and sauté 1–2 minutes until tomatoes release a little juice and peas are heated through. Season vegetables with 1/2 teaspoon salt and 1/2 teaspoon black pepper.
Sauce & finishing
Build the light lemon-parmesan sauce
Reduce heat to low. Push the vegetables to the side of the skillet. Add the butter and let it melt, then pour in the reserved 1 cup pasta water and 1 cup broth and bring to a gentle simmer. Stir in the lemon juice and 3 tablespoons grated Parmesan until the cheese melts and a light sauce forms, about 1–2 minutes. If the sauce seems thin, simmer 1–2 minutes to reduce slightly; if too thick, add up to 1/2 cup more reserved pasta water.
Combine pasta and vegetables
Add the drained penne to the skillet. Toss gently but thoroughly to coat the pasta with the sauce and distribute the vegetables evenly. Taste and adjust seasoning, adding the remaining 1/2 teaspoon salt, 1/2 teaspoon black pepper, and red pepper flakes if using.
Finish and serve
Stir in the torn or sliced basil and toss once more. Serve immediately, topped with extra grated Parmesan and a drizzle of olive oil if desired.