Description
This Classic Pasta Primavera with Lemon Garlic Olive Oil is a light, fresh, and comforting dish made with colorful vegetables, fragrant garlic, bright lemon, and rich extra virgin olive oil. It’s simple to prepare, full of flavor, and perfect for an easy family meal that feels special without being heavy.
Ingredients
Scale
- 400 g pasta (penne, fusilli, or spaghetti)
- 3 tablespoons extra virgin olive oil
- 4 garlic cloves, thinly sliced
- 1 zucchini, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup cherry tomatoes, halved
- 1 cup broccoli florets
- Zest of 1 lemon
- Juice of 1 lemon
- Salt, to taste
- Black pepper, to taste
- Fresh basil or parsley, chopped
- Optional: grated Parmesan cheese
Instructions
- Bring a large pot of well-salted water to a boil and cook the pasta until al dente.
- Reserve 1 cup of pasta water, then drain the pasta.
- Heat olive oil gently in a wide pan over medium heat.
- Add sliced garlic and cook slowly until fragrant, not browned.
- Add broccoli and cook for 2 minutes, then add zucchini and bell peppers.
- Stir in cherry tomatoes and cook until vegetables are tender but vibrant.
- Add lemon zest and lemon juice.
- Toss in cooked pasta and a splash of reserved pasta water.
- Season with salt and black pepper.
- Finish with fresh herbs and optional Parmesan before serving.
Notes
Use seasonal vegetables for the best flavor. Add more olive oil if the pasta feels dry. Store leftovers in the fridge for up to 3 days and reheat gently on the stove with a splash of olive oil.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 5mg