Vibrant pasta with seasonal veggies, tossed in a fragrant garlic-herb sauce. Light, fresh, and satisfying.
# Ingredients:
→ Pasta
01 - 12 oz penne, fusilli, or spaghetti
→ Vegetables
02 - 1 medium zucchini, sliced into half-moons
03 - 1 red bell pepper, thinly sliced
04 - 1 cup cherry tomatoes, halved
05 - 1 cup broccoli florets
06 - 1 medium carrot, julienned
07 - 1 cup sugar snap peas, trimmed
→ Garlic Herb Sauce
08 - 3 tablespoons extra-virgin olive oil
09 - 4 garlic cloves, minced
10 - 2 tablespoons fresh parsley, chopped
11 - 1 tablespoon fresh basil, chopped
12 - 1 teaspoon fresh thyme leaves
13 - 1/2 teaspoon red pepper flakes (optional)
14 - Zest of 1 lemon
15 - Juice of 1/2 lemon
16 - Salt and black pepper, to taste
→ Garnish
17 - 1/3 cup grated Parmesan cheese (optional)
18 - Additional chopped herbs, to taste
# Instructions:
01 - Bring a large pot of salted water to a boil. Add pasta and cook until al dente following package instructions. Reserve 1/2 cup pasta water, then drain and set pasta aside.
02 - Heat 2 tablespoons olive oil in a large skillet over medium heat. Add zucchini, bell pepper, carrot, broccoli, and snap peas. Sauté 5–7 minutes until just tender. Incorporate cherry tomatoes and cook 2 additional minutes.
03 - Move sautéed vegetables to the side of skillet. Add remaining olive oil and minced garlic. Sauté for 30 seconds until fragrant.
04 - Add drained pasta, reserved pasta water, lemon zest, lemon juice, parsley, basil, thyme, red pepper flakes, salt, and pepper to the skillet. Toss thoroughly and cook for 2 minutes to blend flavors.
05 - Remove from heat. Top with Parmesan cheese and additional chopped herbs. Serve immediately.
