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Pasta Primavera With Fresh Veggies - A Bright, Weeknight-Friendly Classic

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 12 ounces pasta (penne, farfalle, or spaghetti)
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 3 cloves garlic, thinly sliced
  • 1 small red onion or 2 shallots, thinly sliced
  • 1 cup cherry tomatoes, halved
  • 1 cup asparagus, cut into 1-inch pieces
  • 1 cup broccoli florets, small
  • 1 small zucchini, halved lengthwise and sliced
  • 1 small yellow squash, halved lengthwise and sliced
  • 1/2 cup peas (fresh or frozen)
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 lemon (zest and 2 tablespoons juice)
  • 1/3 cup grated Parmesan or Pecorino Romano, plus more for serving
  • 1/4 cup fresh basil, chopped (or a mix of basil and parsley)
  • Salt and freshly ground black pepper

Method
 

  1. Boil the pasta: Bring a large pot of salted water to a boil. Cook the pasta until just shy of al dente. Reserve 1 cup of pasta water, then drain.
  2. Prep the veggies: While the water heats, slice and chop all vegetables so they’re ready to go. Aim for bite-size pieces for even cooking.
  3. Sauté aromatics: In a large skillet, heat olive oil over medium. Add the onion and a pinch of salt. Cook 3–4 minutes until softened. Stir in the garlic and red pepper flakes; cook 30 seconds until fragrant.
  4. Add sturdy vegetables: Add broccoli and asparagus with a splash of pasta water (2–3 tablespoons). Cook 3 minutes, stirring, until bright green and just tender.
  5. Add quick-cooking vegetables: Stir in zucchini, yellow squash, and cherry tomatoes. Cook 3–4 minutes until the squash is crisp-tender and tomatoes are slightly burst.
  6. Finish the sauce: Reduce heat to low. Add butter, lemon zest, and lemon juice. Stir until the butter melts and everything looks glossy. Add peas and warm through for 1 minute.
  7. Toss with pasta: Add the drained pasta to the skillet. Sprinkle in Parmesan and half the basil. Add 1/3 to 1/2 cup reserved pasta water, tossing until the sauce clings. Season generously with salt and black pepper.
  8. Adjust and serve: Taste and add more lemon, cheese, or pasta water if needed. Top with remaining basil and extra Parmesan. Serve warm.