Wholesome pasta featuring fresh vegetables, zesty lemon, and savory garlic olive oil—perfect for an easy, flavorful dinner.
# What You’ll Need:
→ Pasta
01 - 12 oz penne or fusilli pasta
→ Vegetables
02 - 1 small zucchini, sliced into half-moons
03 - 1 red bell pepper, thinly sliced
04 - 1 yellow bell pepper, thinly sliced
05 - 1 small carrot, julienned
06 - 3.5 oz cherry tomatoes, halved
07 - 3.5 oz sugar snap peas, trimmed
→ Sauce & Seasoning
08 - 3 tablespoons extra-virgin olive oil
09 - 3 garlic cloves, thinly sliced
10 - 1/2 teaspoon red pepper flakes (optional)
11 - 1/2 teaspoon salt, or to taste
12 - 1/4 teaspoon black pepper
13 - Zest of 1 lemon
14 - 2 tablespoons fresh lemon juice
→ Garnish
15 - 1 oz freshly grated Parmesan cheese, plus more for serving
16 - 2 tablespoons chopped fresh basil
17 - 2 tablespoons chopped fresh parsley
# Step-by-Step Guide:
01 - Bring a large pot of salted water to a boil. Add pasta and cook until al dente following the package directions. Reserve 1/2 cup pasta water, then drain using a colander.
02 - Heat olive oil in a large skillet over medium heat. Add sliced garlic and red pepper flakes and sauté for 30 seconds until aromatic.
03 - Add zucchini, red and yellow bell peppers, carrot, and sugar snap peas to the skillet. Sauté for 4 to 5 minutes, stirring, until vegetables are just tender but retain crispness.
04 - Add cherry tomatoes and cook for 2 minutes until slightly softened.
05 - Add drained pasta to the skillet with vegetables. Toss thoroughly to distribute ingredients.
06 - Stir in lemon zest, lemon juice, salt, and black pepper. Add reserved pasta water gradually for a smooth, light sauce.
07 - Remove from heat. Gently fold in Parmesan cheese, basil, and parsley until well distributed.
08 - Transfer pasta to serving bowls and sprinkle with additional Parmesan as desired. Serve immediately.
