Pasta Primavera Recipe

Cook pasta

Bring a large pot of salted water (about 4-5 quarts) to a rolling boil. Add 12 oz penne and cook until al dente according to package directions (usually 10–12 minutes). Before draining, reserve 1 cup of the starchy cooking water, then drain the pasta and set aside.

Make garlic aioli

In a medium bowl, whisk together 1 cup mayonnaise, minced garlic (4 cloves), 2 tbsp olive oil (for aioli), 2 tbsp fresh lemon juice, 1 tsp lemon zest, and 1 tsp Dijon mustard until smooth. Season with 1 tsp salt and 1 tsp freshly ground black pepper. Taste and adjust acidity or seasoning as needed. The aioli should be creamy and slightly tangy.

Prepare and cook vegetables

While pasta cooks, heat 1.5 tbsp olive oil in a large skillet over medium-high heat. Add broccoli florets and sauté 2 minutes, then add sliced zucchini, yellow bell pepper, and julienned carrot. Sauté another 3–4 minutes until vegetables are tender-crisp. Add halved cherry tomatoes in the last 1–2 minutes just to warm them through. Season vegetables with 0.5 tsp salt and 0.5 tsp black pepper. If you prefer some char, cook a minute longer on high heat to get light browning on the broccoli and zucchini.

Finish vegetables with herbs

Remove skillet from heat and stir in 2 tbsp chopped parsley and 0.25 cup chiffonaded fresh basil. This preserves bright herb flavor. Keep vegetables warm.

Combine pasta, vegetables, and aioli

Return the drained hot penne to the (still warm) empty pasta pot or a large mixing bowl. Add the warm sautéed vegetables and the garlic aioli. Toss gently to combine. If the mixture seems thick or dry, add reserved pasta cooking water a few tablespoons at a time (up to about 1 cup) until the sauce coats the pasta lightly and becomes glossy.

Add Parmesan and adjust seasoning

Stir in 1.5 cups freshly grated Parmesan cheese until melted through and evenly distributed. Taste and adjust salt and pepper as needed. If you want a hint of heat, sprinkle in 0.25 tsp red pepper flakes and toss.

Serve

Plate the pasta primavera immediately, garnish with a little extra grated Parmesan and a few basil leaves if desired. Serve warm.