Description
A vibrant, garden-fresh weeknight dinner that brings the garden to your table. This wholesome pasta dish features crisp-tender seasonal vegetables like broccoli, zucchini, bell peppers, and snap peas tossed in a bright, zesty lemon-garlic olive oil sauce. It is a satisfying, Mediterranean-inspired meal that is quick to prepare and perfect for busy weeknights when you crave something fresh and nutritious without needing hours in the kitchen.
Ingredients
12 oz fusilli or penne pasta
2 cups broccoli florets
1 medium zucchini, sliced into half-moons
1 red bell pepper, diced
1 cup snap peas
2 cloves garlic, minced
1/4 cup olive oil
1/4 cup freshly grated Parmesan cheese
1 tablespoon lemon juice
1 teaspoon lemon zest
1/4 teaspoon red pepper flakes (optional)
Salt and black pepper to taste
Instructions
Bring a large pot of salted water to a boil and cook pasta until al dente.
Reserve 1/2 cup of pasta water before draining the pasta.
Heat olive oil in a large skillet over medium heat.
Add broccoli, zucchini, bell pepper, and snap peas and sauté for 5-7 minutes until tender-crisp.
Stir in the minced garlic and red pepper flakes and cook for 1 minute until fragrant.
Add the drained pasta to the skillet with the vegetables.
Pour in the lemon juice, lemon zest, and a splash of the reserved pasta water to create a light sauce.
Remove from heat and toss in the Parmesan cheese.
Season with salt and pepper to taste and serve immediately.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat with a tiny splash of water to keep the sauce silky. Feel free to swap in seasonal vegetables like asparagus or cherry tomatoes.
- Prep Time: 15
- Cook Time: 15
- Category: Recipes
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 4g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 3g
- Carbohydrates: 52g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 10mg