Pasta primavera is a celebration of vegetables — colourful, crunchy, and tossed in a light garlic-olive oil sauce that lets every ingredient shine. It's one of those weeknight heroes that's on the table in 25 minutes, uses whatever veg you have, and manages to feel both hearty and fresh at the same time.
Ingredients
- 400g (14 oz) penne or farfalle pasta
- 3 tablespoons olive oil
- 4 cloves garlic, thinly sliced
- 1 medium zucchini, sliced into half-moons
- 1 cup cherry tomatoes, halved
- 1 cup broccoli florets
- 1 yellow bell pepper, diced
- ½ cup frozen peas
- ½ cup Parmesan cheese, grated
- Juice of 1 lemon
- Handful fresh basil
- Salt and pepper to taste
- Red pepper flakes (optional)
Instructions
1
Cook pasta in well-salted boiling water until al dente. Before draining, reserve 1 cup of pasta water. Drain and set aside.
2
While pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add zucchini and bell pepper. Cook for 3–4 minutes until starting to soften and get some colour.
3
Add broccoli and cook for another 2 minutes. Add cherry tomatoes and peas. Cook for 1–2 minutes until tomatoes start to burst.
4
Push vegetables to the side. Add the remaining tablespoon of oil and the sliced garlic. Cook for 30–60 seconds until fragrant — don't let it brown.
5
Add the drained pasta to the skillet. Toss everything together, adding pasta water a splash at a time until you have a light sauce that coats everything.
6
Remove from heat. Add lemon juice, Parmesan, fresh basil, salt, pepper, and red pepper flakes if using. Toss well and serve.
💡 Tip Reserve that pasta water! The starchy water is the key to making the sauce coat the pasta instead of sitting at the bottom of the pan.
Notes
- Add grilled chicken, shrimp, or white beans for extra protein
- Use whatever vegetables need using up — asparagus, spinach, and corn all work brilliantly
- For a creamier version, stir in 2 tablespoons of cream cheese or mascarpone at the end
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