Pasta Primavera with Seasonal Vegetables

A quick pasta primavera built for weeknight speed: the vegetables are cooked in stages so they stay crisp-tender, then tossed with hot pasta, lemon, and Parmesan for a light but complete main course.

By Julienne

Cook time: 18 minutes

Servings: 4

Ingredients

• 4000 ml water for boiling pasta
• 12 g kosher salt divided for pasta water and seasoning
• 340 g dried pasta penne, fusilli, or other short pasta
• 20 ml olive oil divided for sautéing
• 120 g yellow onion thinly sliced
• 180 g broccoli florets small florets
• 10 ml olive oil divided for sautéing
• 12 g garlic minced
• 180 g zucchini halved lengthwise and sliced
• 160 g red bell pepper thinly sliced
• 200 g cherry tomatoes halved
• 120 g frozen peas no thawing needed
• 2 g black pepper freshly ground
• 1 g red pepper flakes optional
• 6 g kosher salt divided for pasta water and seasoning
• 2 g lemon zest finely grated
• 30 ml lemon juice freshly squeezed
• 40 g Parmesan cheese finely grated
• 8 g fresh basil torn

Instructions

1. Bring 4000 ml water to a boil in a large pot. Add 12 g of the salt, then cook the pasta until just al dente, usually 1 minute less than the package time. Reserve 250 ml pasta water before draining. Pasta is tender but still has a firm center; reserved water is cloudy and hot.
2. While the pasta cooks, heat 20 ml of the olive oil in a large skillet over medium-high heat. Add the onion and broccoli with 2 tablespoons of the reserved pasta water, then cook for 3 minutes, stirring often. Onion softens at the edges and broccoli turns bright green and starts to turn crisp-tender.
3. Add the remaining 10 ml olive oil, garlic, zucchini, and bell pepper. Cook for 3 to 4 minutes, stirring, until the vegetables are just tender but still vivid. Garlic is fragrant, zucchini is softened at the edges, and peppers still have a little bite.
4. Add the tomatoes, peas, black pepper, red pepper flakes if using, and the remaining 6 g salt. Cook for 1 to 2 minutes, just until the tomatoes begin to collapse and the peas are hot. Tomatoes are glossy and starting to release juices; peas are heated through.
5. Add the drained pasta, lemon zest, lemon juice, and 120 ml of the reserved pasta water. Toss over medium heat for 1 to 2 minutes until the sauce lightly coats the pasta. Add more reserved water a little at a time only if needed for a silkier finish. The pasta looks glossy and the pan has a light, emulsified sauce rather than standing liquid.
6. Remove the skillet from the heat. Fold in the Parmesan and basil, then taste and adjust with a little more salt or pepper only if needed. Serve immediately. Cheese melts into the sauce and the basil stays bright and fragrant.