Description
A vibrant and comforting pasta dish featuring fresh vegetables and a light sauce, perfect for a quick weeknight meal.
Ingredients
- Spaghetti, penne, farfalle, or any pasta
- Broccoli, zucchini, bell peppers, cherry tomatoes, and peas
- 4 cloves garlic
- 2 tablespoons olive oil
- 1 tablespoon butter (optional)
- Zest and juice of 1 lemon
- Parmesan or pecorino cheese
- Salt and pepper to taste
- Fresh basil or parsley (optional)
Instructions
- Boil the pasta in salted water until tender, saving 1 cup of pasta water before draining.
- Prep the vegetables by chopping them into bite-sized pieces.
- Cook the broccoli and bell pepper in olive oil first, then add zucchini and peas.
- Add garlic in the last minute to avoid burning.
- Build the sauce by adding butter, lemon zest, juice, and drained pasta to the pan, then toss with pasta water and Parmesan.
- Taste and adjust seasoning with salt, pepper, and more lemon if needed.
Notes
Best served immediately for the freshest taste. Serve with extra toppings like Parmesan cheese and lemon wedges for customization.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Boiling and Sautéing
- Cuisine: Italian