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Italian Pasta Primavera with Seasonal Vegetables Recipe
Shadush Sachiska

Italian Pasta Primavera with Seasonal Vegetables Recipe

A vibrant, light Italian-inspired pasta bursting with fresh seasonal veggies in a zesty lemon-Parmesan sauce.
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Prep Time 20 minutes
Cook Time 15 minutes
Additional Time 5 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Italian Pasta Dishes
Calories: 352
Ingredients Method

Ingredients
  

  • 12 oz short pasta penne, farfalle, or rigatoni
  • 2 tbsp extra-virgin olive oil
  • 3 garlic cloves minced
  • 1 shallot finely chopped
  • 1 bunch asparagus trimmed and cut into 2-inch pieces
  • 1 medium zucchini sliced into half-moons
  • 1 yellow squash sliced into half-moons
  • 1 cup broccoli florets
  • 1 cup cherry tomatoes halved
  • 1 cup fresh or frozen peas
  • 1 carrot thinly sliced
  • Zest and juice of 1 large lemon
  • ¾ cup freshly grated Parmesan cheese
  • Salt and black pepper to taste
  • Pinch of red pepper flakes optional
  • Fresh basil and parsley chopped, for garnish

Method
 

  1. Get the pot going! Bring a large pot of generously salted water to a boil—think seawater salty! Cook your pasta until al dente according to package instructions. Reserve 1 cup of pasta water before draining.
  2. Prep those gorgeous veggies while the water heats—chop everything into bite-sized pieces so they cook evenly and look beautiful on your plate.
  3. Heat things up in a large skillet over medium heat. Drizzle in the olive oil, then add the shallot and garlic. Sauté for 1-2 minutes until fragrant and golden—your kitchen will smell amazing!
  4. Add the hearty veggies first. Toss in the carrots, broccoli, and asparagus. Sauté for 3-4 minutes, stirring occasionally, until they start to soften but still have a nice crunch.
  5. Bring on the summer stars. Add the zucchini, yellow squash, cherry tomatoes, and peas. Season with salt, pepper, and red pepper flakes. Cook for another 3-5 minutes until everything is tender-crisp and vibrant.
  6. Lemon magic time! Stir in the lemon zest and juice—watch the colors pop even more!
  7. Unite the stars. Add the drained pasta to the skillet with the veggies. Pour in about ½ cup reserved pasta water and toss everything together over low heat.
  8. Make it creamy and dreamy. Sprinkle in the grated Parmesan and toss vigorously, adding more pasta water as needed to create a silky sauce that coats everything beautifully.
  9. Taste and perfect. Give it a quick taste—adjust with more lemon, salt, or cheese until it's irresistible!
  10. Serve with love. Plate immediately, garnish generously with fresh basil and parsley, extra Parmesan, and a final drizzle of olive oil. Enjoy every fresh, flavorful bite!