Go Back

Rainbow Pasta Primavera with Lemon Olive Oil

This is the classic for a reason — a rainbow of tender-crisp vegetables, glossy with lemony olive oil, over pasta. Dietitians love it because it's high in fiber and endlessly adaptable to whatever's in your fridge.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Ingredients Method

Ingredients
  

  • 8 oz whole wheat penne or chickpea pasta for extra protein
  • 2 tbsp olive oil
  • 3 cloves garlic minced
  • 1 cup broccoli florets cut small
  • 1 cup sliced zucchini half-moons
  • 1 cup sliced bell peppers mixed colors
  • 1 cup cherry tomatoes halved
  • 2 tbsp fresh lemon juice
  • 1/4 cup grated parmesan cheese
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup chopped fresh basil or parsley

Method
 

  1. Boil the pasta in well-salted water until just al dente. Before draining, scoop out 1/2 cup of pasta water. Drain.
  2. While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the garlic and stir 30 seconds.
  3. Add the broccoli, zucchini, and bell peppers. Cook 5-6 minutes, stirring, until tender-crisp with a little char at the edges.
  4. Add the cherry tomatoes and cook 1-2 minutes until they just start to burst.
  5. Add the drained pasta, lemon juice, and a splash of pasta water. Toss hard for 1 minute until everything is glossy.
  6. Off the heat, toss with parmesan, salt, pepper, and fresh herbs. Add more pasta water a splash at a time if it looks dry.