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Per serving
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- 1
Get the pasta going
Put a pot of salted water on to boil and cook the pasta to package directions. This is the longest part, so start it first and prep everything else while it cooks. Before you drain, scoop out a little pasta water and set it aside.
- 2
Prep while it boils
Slice the zucchini, dice the bell pepper, halve the cherry tomatoes, and shave the carrot into thin ribbons with a peeler. Mince the garlic. Have it all ready by the sink so the skillet never waits on your knife.
- 3
Saute the vegetables
Heat the butter and olive oil in a large skillet over medium-high. Add the zucchini, peas, bell pepper, tomatoes, carrot, and garlic. Saute about 5 minutes, just until the vegetables are tender-crisp. Don't cook them to mush — you want color and a little bite.
- 4
Build the sauce
Stir in the lemon juice, Italian seasoning, basil, and a tablespoon of the reserved pasta water. That starch pulls everything together into a light sauce that clings.
- 5
Toss and finish
Drain the pasta and add it straight to the skillet. Toss to coat, then kill the heat and stir in the parmesan so it melts smooth instead of clumping. Season with salt and pepper and serve right away.
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Pasta Primavera
Created by: 30MinuteMeals
Ingredients
- 8 oz pasta
- 2 tbsp butter
- 1 tbsp olive oil
- 1 zucchini
- 1/2 cup frozen peas
- 1/2 bell pepper
- 5 oz cherry tomatoes
- 1 carrot
- 3 garlic
- 1 tsp lemon juice
- 1/2 tsp Italian seasoning
- 1 tbsp fresh basil
- 1/2 cup parmesan cheese
- salt and pepper
Instructions
- Get the pasta goingPut a pot of salted water on to boil and cook the pasta to package directions. This is the longest part, so start it first and prep everything else while it cooks. Before you drain, scoop out a little pasta water and set it aside.
- Prep while it boilsSlice the zucchini, dice the bell pepper, halve the cherry tomatoes, and shave the carrot into thin ribbons with a peeler. Mince the garlic. Have it all ready by the sink so the skillet never waits on your knife.
- Saute the vegetablesHeat the butter and olive oil in a large skillet over medium-high. Add the zucchini, peas, bell pepper, tomatoes, carrot, and garlic. Saute about 5 minutes, just until the vegetables are tender-crisp. Don't cook them to mush — you want color and a little bite.
- Build the sauceStir in the lemon juice, Italian seasoning, basil, and a tablespoon of the reserved pasta water. That starch pulls everything together into a light sauce that clings.
- Toss and finishDrain the pasta and add it straight to the skillet. Toss to coat, then kill the heat and stir in the parmesan so it melts smooth instead of clumping. Season with salt and pepper and serve right away.