Pasta Primavera

Comforting pasta classic.

Why You'll Love This Recipe

• Vegetable-forward but satisfying.
• 30 minutes from start to plate.
• Adaptable to any vegetables you have.
• Lighter than creamy pastas.
• Bright lemon-and-parmesan finish.

Ingredient Notes

• Use what's in season — peas, snap peas, broccoli all work.
• Cherry tomatoes hold up better than chopped.
• Real parmesan is essential for the finish.

Ingredient Substitutions

• Spaghetti, fettuccine, or short shapes.
• Add 1 lb shrimp or shredded chicken for protein.
• Sub pesto (¼ cup) for the parmesan for a herbier version.

Equipment Needed

• Large pasta pot
• Large skillet
• Tongs

Prep Tips

• Prep all vegetables before lighting the burner.
• Slice garlic last so it doesn't oxidize.

Instructions

1. 1

   Gather and prep: 12 oz pasta, 1 medium zucchini, sliced, 1 medium bell pepper, sliced, 1 medium tomato, diced, 3 cloves garlic, minced, 1 tbsp olive oil, 1 cup parmesan cheese, 1 medium onion, diced. mince the garlic, dice the onion, chop the vegetables into even pieces, and grate the parmesan before you start cooking.

2. 2

   Cook pasta. Taste and adjust salt; serve immediately while the sauce is glossy and hot.

3. 3

   Sauté veg in oil with garlic.

4. 4

   Toss with pasta and parmesan.

Artsi Pro Tips

• Cut all vegetables to similar size for even cooking.
• Add vegetables in stages by cook time — hardest first.
• Lemon zest at the end brightens the whole dish.

Common Mistakes

• Overcooking vegetables until limp.
• Adding garlic too early — it burns.
• Skipping pasta water — sauce won't cling.

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