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- 8 ounces of your preferred pasta (e.g., spaghetti, penne, or fettuccine) - 2 tablespoons olive oil - 3 cloves garlic, minced - 1 cup bell peppers, sliced (any color) - 1 cup zucchini, sliced - 1 cup cherry tomatoes, halved - 1 cup broccoli florets - 1 cup asparagus, trimmed and cut into 1-inch pieces - 1 lemon (zest and juice) - Salt and pepper, to taste - Fresh basil leaves, for garnish - Grated Parmesan cheese or vegan cheese alternative (optional)

Pasta Primavera with Lemon Garlic Sauce

Looking for a colorful and nutritious meal? Try Pasta Primavera with its delicious zesty lemon garlic sauce! This quick and easy dish combines a vibrant mix of fresh vegetables and your favorite pasta, making it perfect for any occasion. It's not only visually appealing but also packed with vitamins and minerals. Customize it with seasonal veggies and protein options for a personalized touch. Enjoy a delightful meal that's as good for your health as it is for your taste buds!
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Ingredients
  

12 oz (340g) pasta (penne or spaghetti recommended)

2 tablespoons olive oil

4 cloves garlic, minced

1 small red bell pepper, sliced

1 small yellow bell pepper, sliced

1 medium zucchini, sliced

1 cup cherry tomatoes, halved

1 cup broccoli florets

1 cup asparagus, cut into 2-inch pieces

Salt and black pepper, to taste

1/2 teaspoon red pepper flakes (optional, for a spicy kick)

Zest and juice of 1 large lemon

1/2 cup grated Parmesan cheese (or vegan alternative)

Fresh basil leaves, for garnish

Instructions
 

Cook the Pasta: Begin by filling a large pot with water, adding a generous amount of salt, and bringing it to a boil. Once boiling, introduce the pasta and cook according to the package instructions until al dente (typically 8-10 minutes). Before draining, reserve approximately 1 cup of the starchy pasta water. Drain the pasta and set it aside.

    Sauté the Garlic: In a large skillet, heat the olive oil over medium heat. Once the oil is shimmering, add the minced garlic and sauté for about 1 minute, stirring frequently until it becomes fragrant but is not allowed to brown.

      Prepare the Vegetables: Add the sliced red and yellow bell peppers, zucchini, broccoli florets, and asparagus to the skillet. Sauté the mixture for 5-7 minutes, stirring occasionally, until the vegetables are tender yet crisp. After this, incorporate the halved cherry tomatoes and continue to cook for an additional 2 minutes.

        Add the Flavor: Sprinkle in the lemon zest, squeeze in the lemon juice, and season with salt, black pepper, and red pepper flakes (if you like some heat). Stir thoroughly to combine and let the mixture cook for another minute, allowing the flavors to blend.

          Combine Pasta and Sauce: Add the drained pasta to the skillet with the sautéed vegetables. Toss all the ingredients together, gradually adding the reserved pasta water one tablespoon at a time until you achieve your desired consistency and creaminess in the sauce.

            Finish with Cheese: Sprinkle the grated Parmesan cheese over the pasta and toss gently to combine, allowing the cheese to melt slightly into the warm pasta and sauce.

              Garnish and Serve: Serve the pasta primavera hot, beautifully garnished with fresh basil leaves. Optionally, add an extra sprinkle of Parmesan cheese on top for added richness.

                Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Serves 4

                  Feel free to enjoy this vibrant dish with a crisp green salad or some crusty bread for a complete meal!