Lemon Garlic Pasta Primavera
Lemon Garlic Pasta Primavera
Ingredients
For the Pasta and Vegetables
- 12 ounces spaghetti
- 2 cups broccoli florets
- 1 cup snap peas, trimmed
- 1 cup cherry tomatoes, halved
- 1 medium zucchini, diced
- 1 medium yellow squash, diced
For the Lemon Garlic Sauce
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 1 tablespoon lemon zest
- 1/4 cup lemon juice
- 1/2 cup vegetable broth
- 1/4 teaspoon red pepper flakes, or to taste
- as needed salt
- as needed black pepper
For Garnish
- 1/4 cup fresh parsley, chopped
- 1/4 cup Parmesan cheese, grated, optional
Instructions
- 1
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.
⏱️ 10 min
- 2
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.
⏱️ 5 min
- 3
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.
⏱️ 2 min•🌡️ 325
- 4
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.
⏱️ 7 min•🌡️ 350
- 5
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.
⏱️ 3 min
- 6
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.
⏱️ 3 min
- 7
Season generously with salt and black pepper to taste. Stir in most of the chopped fresh parsley.
⏱️ 1 min
- 8
Serve immediately, garnished with the remaining fresh parsley and grated Parmesan cheese, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Garlic Pasta Primavera
Ingredients
For the Pasta and Vegetables
- 12 ounces spaghetti
- 2 cups broccoli florets
- 1 cup snap peas, trimmed
- 1 cup cherry tomatoes, halved
- 1 medium zucchini, diced
- 1 medium yellow squash, diced
For the Lemon Garlic Sauce
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 1 tablespoon lemon zest
- 1/4 cup lemon juice
- 1/2 cup vegetable broth
- 1/4 teaspoon red pepper flakes, or to taste
- as needed salt
- as needed black pepper
For Garnish
- 1/4 cup fresh parsley, chopped
- 1/4 cup Parmesan cheese, grated, optional
Instructions
- 1
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.
⏱️ 10 min - 2
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.
⏱️ 5 min - 3
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.
⏱️ 2 min•🌡️ 325 - 4
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.
⏱️ 7 min•🌡️ 350 - 5
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.
⏱️ 3 min - 6
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.
⏱️ 3 min - 7
Season generously with salt and black pepper to taste. Stir in most of the chopped fresh parsley.
⏱️ 1 min - 8
Serve immediately, garnished with the remaining fresh parsley and grated Parmesan cheese, if desired.
⏱️ 1 min