Pasta Primavera with Lemon-Garlic Sauce
A vibrant and flavorful pasta dish featuring seasonal vegetables tossed in a light lemon-garlic sauce. Quick, easy, and perfect for a weeknight dinner.
Equipment
- Large Pot
- Large skillet
- Colander
Ingredients
Main Ingredients
- 1 pound Pasta (penne, rotini, or your favorite)
- 1 bunch Asparagus Trimmed and cut into 1-inch pieces
- 1 cup Broccoli florets
- 1 pint Cherry tomatoes Halved
- 1 medium Zucchini Diced
- 3 cloves Garlic Minced
- 2 tablespoons Olive oil
- 2 tablespoons Lemon juice Freshly squeezed
- 1/2 cup Parmesan cheese Grated
- To taste Salt and pepper
Instructions
Instructions
- Cook pasta according to package directions until al dente. Drain and set aside.
- While pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and cook for 1 minute, until fragrant.
- Add asparagus, broccoli, and zucchini to the skillet. Cook for 5-7 minutes, until vegetables are tender-crisp.
- Stir in cherry tomatoes and cook for another 2-3 minutes.
- Add cooked pasta to the skillet and toss to combine with the vegetables.
- Stir in lemon juice, salt, and pepper. Toss well to coat the pasta.
- Serve immediately, topped with grated Parmesan cheese.
Notes
Feel free to add other seasonal vegetables like bell peppers, peas, or green beans. For a richer sauce, add a tablespoon of butter at the end. You can also add some red pepper flakes for a little heat.