Pasta Primavera with Garlic and Olive Oil

A quick pasta main with broccoli, zucchini, bell pepper, and cherry tomatoes cooked until just tender, then tossed with garlic, olive oil, lemon, and parmesan. The vegetables stay distinct, and the sauce is a light coating rather than a cream sauce.

By Julienne

Cook time: 16 minutes

Servings: 4

Ingredients

• 3600 ml water
• 12 g fine salt
• 320 g spaghetti
• 20 ml olive oil
• 200 g broccoli florets cut into bite-size florets
• 180 g zucchini halved lengthwise and sliced into half-moons
• 150 g red bell pepper seeded and thinly sliced
• 6 g fine salt
• 4 clove garlic cloves minced
• 1 g red pepper flakes
• 180 g cherry tomatoes halved
• 10 ml olive oil
• 2 g lemon zest finely grated
• 15 ml lemon juice freshly squeezed
• 30 g finely grated parmesan
• 1 g black pepper freshly ground
• 8 g fresh parsley chopped

Instructions

1. Bring 3600 ml water to a boil in a large pot. Add 12 g of the salt, then add the spaghetti and cook until al dente, usually 9 to 11 minutes. Reserve 180 ml of the pasta water before draining. The pasta is tender with a firm bite and the water is cloudy but not starchy-gummy.
2. While the pasta cooks, heat 20 ml olive oil in a large skillet over medium-high heat. Add the broccoli, zucchini, and bell pepper with the remaining 6 g salt. Cook for 4 to 5 minutes, stirring occasionally, until the vegetables are crisp-tender and starting to brown at the edges. The vegetables are bright in color and slightly softened, with light browning on some surfaces.
3. Add the garlic and red pepper flakes to the skillet and cook for 30 seconds, just until fragrant. Stir in the cherry tomatoes and cook for 1 minute so they begin to soften but still hold shape. The garlic smells fragrant, and the tomatoes have just started to blister.
4. Add the drained spaghetti to the skillet along with the remaining 10 ml olive oil, lemon zest, lemon juice, and 120 ml of the reserved pasta water. Toss over medium heat for 1 to 2 minutes until the pasta is glossy and lightly coated. Add a little more reserved pasta water if needed for a looser finish. The pasta looks evenly coated and the skillet has a light, emulsified sheen rather than pooled liquid.
5. Turn off the heat and toss in the parmesan, black pepper, and parsley. Serve immediately, with the remaining parmesan sprinkled over the top if desired. The cheese melts into the pasta, the herbs look fresh, and the dish is ready while hot.