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Summer Veggie Pasta Primavera

A light, fresh pasta dish loaded with summer vegetables and a simple lemon herb sauce. Ready in 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Italian-American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 12 ounces pasta penne or farfalle
  • 2 tablespoons olive oil
  • 1 medium zucchini halved and sliced into half-moons
  • 1 medium yellow squash halved and sliced into half-moons
  • 1 red bell pepper thinly sliced
  • 1 cup cherry tomatoes halved
  • 3 cloves garlic minced
  • 1/2 teaspoon red pepper flakes optional
  • 1/2 cup reserved pasta water
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons fresh lemon juice
  • 1/4 cup fresh basil chopped
  • Salt and black pepper to taste

Equipment

  • large pot
  • colander
  • large skillet
  • chef's knife
  • cutting board
  • wooden spoon
  • measuring cups and spoons
  • box grater

Method
 

  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente, about 1 minute less than package directions. Reserve 1/2 cup of pasta water before draining.
  2. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the zucchini, yellow squash, and bell pepper. Cook without stirring for 2 minutes to get a slight char, then stir and cook for 2 more minutes until tender-crisp.
  3. Add the cherry tomatoes and cook for 1 minute, until they just begin to soften. Stir in the garlic and red pepper flakes (if using) and cook for 30 seconds until fragrant.
  4. Reduce heat to low. Add the drained pasta to the skillet along with 1/4 cup of the reserved pasta water. Toss to combine, adding more pasta water a tablespoon at a time if the pasta seems dry.
  5. Remove from heat. Stir in the Parmesan cheese, lemon juice, and basil. Season with salt and black pepper to taste. Serve immediately, topped with extra Parmesan and basil if desired.

Notes

Storage: Refrigerate leftovers in an airtight container for up to 3 days. To reheat, add a splash of water or broth and warm in a skillet over medium-low heat. The pasta will absorb some sauce, so freshen it up. For a dairy-free version, omit Parmesan and use a vegan alternative or a sprinkle of nutritional yeast. For a gluten-free option, use your favorite gluten-free pasta and adjust cooking time as directed. Always handle hot pans and boiling water carefully.