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Cook the spaghetti according to package directions in a large pot of salted boiling water. Reserve about 1 cup of pasta water before draining. Drain the pasta and set aside.

While the pasta is cooking, prepare the vegetables. In the same pot of boiling water (after draining the pasta), add the broccoli florets and snap peas. Blanch for 2-3 minutes until bright green and slightly tender-crisp. Remove with a slotted spoon and set aside.

In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes and cook until fragrant, about 1 minute, being careful not to burn the garlic.

Add the diced zucchini and yellow squash to the skillet. Cook for 5-7 minutes, or until they are tender-crisp. Stir in the halved cherry tomatoes and cook for another 2 minutes until they begin to soften.

Pour in the lemon juice and vegetable broth. Bring to a simmer and cook for 2-3 minutes to allow the flavors to meld. Stir in the lemon zest.

Add the cooked spaghetti, blanched broccoli, and snap peas to the skillet with the sauce. Toss to combine. If the sauce seems too thick, add a little of the reserved pasta water, a tablespoon at a time, until it reaches your desired consistency.

Season generously with salt and black pepper to taste. Stir in most of the chopped fresh parsley.

Serve immediately, garnished with the remaining fresh parsley and grated Parmesan cheese, if desired.


Cook the spaghetti according to package directions in a large pot of salted boiling water. Reserve about 1 cup of pasta water before draining. Drain the pasta and set aside.

While the pasta is cooking, prepare the vegetables. In the same pot of boiling water (after draining the pasta), add the broccoli florets and snap peas. Blanch for 2-3 minutes until bright green and slightly tender-crisp. Remove with a slotted spoon and set aside.

In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes and cook until fragrant, about 1 minute, being careful not to burn the garlic.

Add the diced zucchini and yellow squash to the skillet. Cook for 5-7 minutes, or until they are tender-crisp. Stir in the halved cherry tomatoes and cook for another 2 minutes until they begin to soften.

Pour in the lemon juice and vegetable broth. Bring to a simmer and cook for 2-3 minutes to allow the flavors to meld. Stir in the lemon zest.

Add the cooked spaghetti, blanched broccoli, and snap peas to the skillet with the sauce. Toss to combine. If the sauce seems too thick, add a little of the reserved pasta water, a tablespoon at a time, until it reaches your desired consistency.

Season generously with salt and black pepper to taste. Stir in most of the chopped fresh parsley.

Serve immediately, garnished with the remaining fresh parsley and grated Parmesan cheese, if desired.
