Pasta Primavera

Ingredients

• 1 lb pasta (penne or linguine)
• 2 medium zucchini, sliced into half-moons
• 1 large yellow bell pepper, cut into strips
• 2 cups cherry tomatoes, halved
• 2 cups fresh broccoli florets
• 1.5 cups snap peas
• 4 cloves garlic, minced
• ½ cup extra virgin olive oil
• 3 tbsp fresh lemon juice
• ½ cup fresh basil, chopped
• 1 tsp salt
• ½ tsp black pepper
• ¼ tsp red pepper flakes

Instructions

1. 1

   Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining.

2. 2

   While pasta cooks, prepare all vegetables: slice zucchini, cut bell pepper into strips, halve cherry tomatoes, cut broccoli into florets, and trim snap peas.

3. 3

   Heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes, sauté for 1 minute until fragrant.

4. 4

   Add broccoli and zucchini to the skillet. Cook for 4-5 minutes, stirring occasionally, until they begin to soften.

5. 5

   Stir in bell pepper and snap peas. Cook for 2-3 minutes until vegetables are tender-crisp.

6. 6

   Add cherry tomatoes and cook for 1 minute until just warmed through.

7. 7

   Add cooked pasta to the skillet with vegetables. Pour in lemon juice and toss to combine.

8. 8

   Add pasta water gradually, tossing gently until sauce coats the pasta (you may not need all of it).

9. 9

   Season with salt and black pepper to taste. Stir in fresh chopped basil just before serving.

10. 10

    Divide among serving bowls and serve immediately while hot.

Tools you’ll need

• large pot
• large skillet
• cutting board
• chef's knife
• colander
• wooden spoon
• measuring cups and spoons

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