Pasta Primavera Italian Vegetables (Printable)

Vibrant Italian pasta tossed with fresh spring vegetables, garlic, basil, and Parmesan in a light lemon sauce.

# What You Need:

→ Pasta

01 - 12 oz penne or fusilli pasta

→ Vegetables

02 - 1 small zucchini, sliced into half-moons
03 - 1 small yellow squash, sliced into half-moons
04 - 1 red bell pepper, sliced into thin strips
05 - 1 cup broccoli florets
06 - 1 cup cherry tomatoes, halved
07 - 1/2 cup frozen peas, thawed
08 - 2 cloves garlic, minced
09 - 1 small carrot, julienned

→ Sauce & Flavorings

10 - 3 tbsp extra virgin olive oil
11 - 1/4 cup grated Parmesan cheese, plus more for serving
12 - 1/4 cup chopped fresh basil or 2 tbsp fresh parsley
13 - Zest of 1 lemon
14 - Juice of 1/2 lemon
15 - Salt and freshly ground black pepper to taste
16 - Pinch of red pepper flakes, optional

# How-To:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup pasta cooking water, then drain the pasta.
02 - While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the garlic and sauté for 30 seconds until fragrant.
03 - Add the carrot, bell pepper, and broccoli. Sauté for 3 minutes, stirring frequently.
04 - Add the zucchini, yellow squash, and peas. Cook for another 4-5 minutes, until vegetables are just tender but still vibrant.
05 - Stir in the cherry tomatoes, lemon zest, and lemon juice. Sauté for 2 more minutes.
06 - Add the drained pasta to the skillet with the vegetables. Toss everything together, adding reserved pasta water as needed to create a light sauce.
07 - Remove from heat. Stir in Parmesan cheese and fresh basil. Season with salt, pepper, and red pepper flakes if using.
08 - Serve immediately, topped with extra Parmesan and fresh herbs if desired.

# Expert Advice:

01 -
  • The vegetables stay crisp and bright instead of mushy, which is exactly how spring should taste on your plate.
  • That lemon zest makes everything sing without overwhelming the delicate sweetness of the vegetables.
  • This comes together in under 40 minutes but looks like something from an Italian grandmother's kitchen.
02 -
  • The pasta water is liquid gold here, don't dump it down the drain before saving at least half a cup.
  • Work quickly once the pasta is done because vegetables keep cooking in their own heat.
03 -
  • Cut all your vegetables before starting to cook because everything happens fast once the pan heats up.
  • If you want to add protein, grilled chicken or shrimp work perfectly without overpowering the vegetables.

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