Pasta Primavera

Ingredients

• 12 oz dry farfalle or penne
• 3 tbsp olive oil, divided
• 1 small zucchini, halved and sliced into half-moons
• 1 small yellow squash, halved and sliced into half-moons
• 1 cup cherry tomatoes, halved
• 1 cup small broccoli florets
• 1 red bell pepper, thinly sliced
• 3 cloves garlic, minced
• 1/2 cup frozen peas, thawed
• 1/2 cup grated parmesan, plus more for serving
• 2 tbsp fresh lemon juice
• 2 tbsp chopped fresh basil or parsley
• 1 tsp kosher salt, plus more for pasta water
• 1/4 tsp black pepper

Instructions

1. Bring a large pot of water to a boil and season it well with salt so it tastes like the sea.
2. Add the pasta and cook according to the package time minus 1 minute, until al dente with a slight firm bite in the center, then reserve 1 cup of pasta water before draining.
3. While the pasta cooks, heat 2 tablespoons of the olive oil in a large skillet over medium-high heat until shimmering.
4. Add the broccoli florets and bell pepper and cook for 3 to 4 minutes, stirring occasionally, until just starting to soften and lightly char in spots.
5. Add the zucchini and yellow squash and cook for another 3 minutes, stirring occasionally, until crisp-tender (they should still have some bite, not be mushy).
6. Stir in the garlic and cook for 30 seconds until fragrant, then add the cherry tomatoes and cook for 2 minutes, just until they begin to soften and release some juice.
7. Reduce heat to medium-low and stir in the thawed peas, the remaining 1 tablespoon olive oil, the salt, and black pepper.
8. Add the drained pasta directly to the skillet with the vegetables, along with 1/2 cup of the reserved pasta water, and toss for 1 to 2 minutes until everything is well combined and lightly coated.
9. Remove from heat and stir in the parmesan and lemon juice, adding more reserved pasta water a tablespoon at a time if the mixture looks dry.
10. Taste and adjust salt and pepper, then fold in the chopped basil or parsley.
11. Serve warm or at room temperature, topped with extra parmesan.

Tips

Why You'll Love This

• Light, vegetable-packed, and naturally colorful
• Flexible recipe that works with seasonal produce
• Ready in 35 minutes for an easy weeknight dinner

Nutrition

Nutrition values are estimated per serving based on the ingredients used.