Ingredients

Pasta

12 oz pasta (penne, farfalle, rotini, or spaghetti)

Salt (for pasta water)

Veggies (use what you have)

1 tbsp olive oil

1 small yellow onion, thinly sliced

3 cloves garlic, minced

1 cup broccoli florets (small)

1 cup bell pepper, thinly sliced

1 cup zucchini or yellow squash, sliced into half-moons

1 cup cherry tomatoes, halved

1 cup snap peas or green beans

1/2 cup frozen peas (optional, stirred in at the end)

Sauce + Finish

2 tbsp butter (or extra olive oil)

Zest + juice of 1 lemon

1/2 cup pasta water (more as needed)

1/3-1/2 cup grated parmesan (plus more to serve)

1/2 tsp Italian seasoning (optional)

Salt + black pepper to taste

Red pepper flakes (optional)

Fresh basil or parsley, chopped (optional)

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Instructions

Boil pasta:
Cook pasta in well-salted water until al dente. Reserve 1 cup pasta water, then drain.

Sauté aromatics:
Heat olive oil in a large skillet over medium-high heat. Add onion and cook 2–3 minutes. Add garlic and cook 30 seconds.

Cook veggies in stages (for perfect texture):
Add broccoli and bell pepper first (2–3 minutes). Add snap peas/green beans and zucchini (2 minutes). Add cherry tomatoes last (1–2 minutes) just until slightly softened.

Build the sauce:
Lower heat to medium. Add butter, lemon zest, lemon juice, and 1/2 cup reserved pasta water. Toss to combine.

Combine:
Add drained pasta and parmesan. Toss until glossy. Add more pasta water a splash at a time until it’s silky and lightly coats everything. Season with salt, pepper, and red pepper flakes.

Serve:
Top with extra parmesan and fresh herbs.

Notes

Cooking Tips

Cut veggies similarly sized so they cook evenly and stay crisp-tender.
Don’t skip reserved pasta water—it helps emulsify the sauce and makes it glossy.
Cook veggies in stages so nothing turns mushy (tomatoes go in last).
For extra flavor, add a pinch of salt to veggies early and finish with lemon at the end for brightness.

Variations

Creamy Primavera: Stir in 1/3 cup heavy cream or 2–3 tbsp cream cheese after adding pasta water.
Protein add-ins: Add grilled chicken, shrimp, chickpeas, or white beans.
Vegan/Dairy-free: Use vegan butter + nutritional yeast or vegan parmesan; add extra olive oil.
Gluten-free: Use your favorite GF pasta; reserve extra pasta water (GF pasta often needs more).
Spicy Primavera: Add Calabrian chili paste or extra red pepper flakes.
Roasted veggie twist: Roast broccoli/peppers/zucchini at 425°F for 15–20 minutes, then toss with pasta and sauce.

Author: Emma
Prep Time: 15 minutes
Cook Time: 15 minutes

Nutrition

Serving Size: 430
Sugar: 7g
Sodium: 420mg
Fat: 14g
Carbohydrates: 62g
Fiber: 7g
Protein: 15g