Description
Lemon Herb Pasta Primavera is a fresh, vibrant dish that combines zesty lemon with colorful vegetables for a delightful and satisfying meal. Perfect for any occasion!
Ingredients
Scale
- 8 oz penne or fettuccine pasta
- 1 cup bell peppers (mixed colors), sliced
- 1 cup zucchini, sliced
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh basil, chopped
- 2 tbsp freshly squeezed lemon juice
- 3 tbsp extra-virgin olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Optional: 1/4 cup grated Parmesan cheese (omit for vegan)
Instructions
- Boil water in a large pot; add salt. Cook pasta according to package instructions until al dente. Reserve 1/2 cup of cooking water and drain.
- In a skillet over medium heat, heat olive oil. Sauté garlic until fragrant (about 30 seconds). Add bell peppers and zucchini; cook until slightly softened.
- Stir in cherry tomatoes, season with salt and pepper, and cook until tomatoes begin to burst.
- Combine the cooked pasta with the vegetable mixture, adding reserved pasta water and lemon juice. Mix well.
- Remove from heat; fold in fresh basil and serve immediately with grated Parmesan if desired.
Notes
- Customize by swapping any vegetables based on seasonal availability.
- Store leftovers in an airtight container in the fridge for up to three days; reheat gently on the stove.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (250g)
- Calories: 320
- Sugar: 5g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 5mg