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Pasta Primavera with Seasonal Vegetables and Lemon Sauce

Elina James
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Pasta
Cuisine Italian
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • For the Pasta:
  • 12 oz (340 g) pasta (fettuccine, linguine, or penne)
  • Salt, for pasta water
  • For the Vegetables:
  • 1 medium zucchini, sliced into half-moons
  • 1 medium yellow squash, sliced into half-moons
  • 1 red bell pepper, sliced into strips
  • 1 cup broccoli florets
  • 1 cup asparagus tips, trimmed
  • 1 cup cherry tomatoes, halved
  • 2 cloves garlic, minced
  • 2 tbsp olive oil
  • Salt and black pepper, to taste
  • For the Lemon Sauce:
  • 3 tbsp olive oil or unsalted butter
  • 2 cloves garlic, minced
  • 1 lemon, zested and juiced
  • ¼ cup vegetable broth or pasta water
  • ¼ cup grated Parmesan cheese
  • ½ tsp salt
  • ¼ tsp black pepper
  • Pinch of red pepper flakes (optional)
  • Optional Garnish:
  • Fresh basil or parsley, chopped
  • Extra grated Parmesan

Instructions
 

  • Step 1: Cook the Pasta : Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain, reserving ½ cup of pasta water.
  • Step 2: Sauté the Vegetables : Heat olive oil in a large skillet over medium-high heat. Add garlic and sauté for 30 seconds until fragrant. Add zucchini, yellow squash, red bell pepper, broccoli, and asparagus. Sauté for 5–7 minutes until vegetables are tender but still slightly crisp. Add cherry tomatoes last and cook for 1–2 minutes. Season with salt and black pepper.
  • Step 3: Prepare the Lemon Sauce : In a small pan, heat olive oil or butter over medium heat. Add minced garlic and sauté for 30 seconds. Stir in lemon juice, lemon zest, vegetable broth (or pasta water), salt, black pepper, and red pepper flakes if using. Simmer for 2–3 minutes until slightly thickened.
  • Step 4: Combine Pasta and Vegetables : Add cooked pasta to the skillet with sautéed vegetables. Pour lemon sauce over the pasta and toss gently to coat. If sauce is too thick, add reserved pasta water a little at a time.
  • Step 5: Serve : Plate the pasta and vegetables in bowls. Garnish with fresh basil or parsley and grated Parmesan. Serve immediately while hot.