Hiđź‘‹ I’m MARILYN, a 34-year-old from the United Kingdom. Cooking is my passion, and I love sharing delicious, easy-to-follow recipes. Join me on marilynrecipes.com to explore a world of culinary delights, from comforting classics to innovative creations. Let’s make cooking fun and enjoyable for everyone! Cooking is about more than just food it’s about sharing stories and making memories.
One of my fondest memories in the kitchen is from a sunny Saturday morning when my family came over for brunch. I wanted something light, fresh, and full of color, so I decided to make Classic Pasta Primavera with Lemon Garlic Olive Oil. The aroma of garlic sizzling in olive oil filled the house, and the vibrant vegetables made the dish almost too pretty to eat. But when everyone took that first bite, smiles and “Mmm” sounds confirmed I’d made the right choice. From that moment, this recipe became a staple in my home.
Over the years, I’ve made Classic Pasta Primavera with Lemon Garlic Olive Oil countless times, each version slightly improved, each plate still comforting and full of love. Whenever I prepare it, I think about the laughter, the stories, and the shared plates around the table. That’s the magic of food it brings people together.
Why I Love Making This Recipe
I love making Classic Pasta Primavera with Lemon Garlic Olive Oil because it’s simple, fast, and endlessly flexible. It’s the kind of recipe that lets the natural flavors of vegetables shine while the lemony, garlicky olive oil ties everything together. I also love that it’s colorful; there’s something about a plate full of green peas, red bell peppers, yellow zucchini, and orange carrots that just makes me happy.
Plus, this recipe reminds me that good cooking doesn’t need to be complicated. It’s about quality ingredients, a little love, and a touch of creativity. And because it comes together in under 30 minutes, it’s perfect for a weeknight dinner or a cozy weekend lunch with friends and family.
Ingredients & Little Kitchen Secrets
Here’s what you’ll need to make Classic Pasta Primavera with Lemon Garlic Olive Oil:
- 300g (10 oz) spaghetti or your favorite pasta
- 2 tablespoons extra virgin olive oil
- 3 garlic cloves, thinly sliced
- 1 small zucchini, julienned
- 1 small yellow squash, julienned
- 1 red bell pepper, thinly sliced
- 1 cup broccoli florets
- 1 cup green peas (fresh or frozen)
- Zest and juice of 1 lemon
- ÂĽ teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- ÂĽ cup grated Parmesan cheese (optional, for serving)
- Fresh basil leaves for garnish
Little Kitchen Secrets:
- Use pasta water to emulsify your olive oil it makes the sauce silky and helps it coat the pasta.
- Don’t overcook your vegetables; a little crunch keeps the dish lively and fresh.
- Lemon zest adds a burst of brightness that makes this dish taste like spring, even in winter.
How I Make It, Step by Step
- Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Reserve ½ cup of pasta water before draining.
- Heat olive oil in a large skillet over medium heat. Add the garlic and sauté until fragrant, about 1–2 minutes. Be careful not to burn it!
- Add the vegetables starting with the broccoli and bell pepper, sauté for 3–4 minutes. Then add zucchini, yellow squash, and peas, cooking for another 2–3 minutes. Vegetables should be tender but still crisp.
- Season with salt, pepper, and red pepper flakes if using. Stir well to combine.
- Add the pasta to the skillet along with lemon zest, lemon juice, and a splash of reserved pasta water. Toss everything gently until well combined.
- Finish with Parmesan (if using) and fresh basil leaves. Adjust seasoning as needed and serve immediately.
How I Serve It at Home
I love serving Classic Pasta Primavera with Lemon Garlic Olive Oil straight from the skillet to the table, letting everyone help themselves. Sometimes, I pair it with a crisp white wine or sparkling water with lemon slices. For special occasions, I add roasted cherry tomatoes or grilled chicken for extra flavor and protein.
The key to presentation is simple: a sprinkle of fresh basil and a little Parmesan right before serving makes it look as good as it tastes. And the best part? No one can resist a second helping!
Storage, Reheating & Make-Ahead Tips
If you have leftovers, don’t worry this dish reheats beautifully. Store in an airtight container in the fridge for up to 2 days. To reheat, warm gently in a skillet over medium-low heat, adding a splash of water or olive oil to bring the pasta back to life.
You can also prep the vegetables ahead of time: slice zucchini, squash, and bell peppers the day before. When ready to cook, just sauté and toss with pasta. This makes it a perfect quick meal after a busy day.
100-Word Short Version
Classic Pasta Primavera with Lemon Garlic Olive Oil is a vibrant, comforting pasta dish full of fresh vegetables and bright, zesty flavors. I sauté garlic in olive oil, then toss in broccoli, zucchini, yellow squash, bell peppers, and peas. A squeeze of lemon juice and a sprinkle of zest bring everything together. Cooked pasta is added, tossed with a touch of pasta water to create a silky sauce. Finished with Parmesan and fresh basil, it’s simple, healthy, and full of love. Perfect for weeknights or special gatherings, this dish is a celebration of fresh, seasonal produce.
Recipe Card Section
⏱️ Time
- Prep: 10 minutes
- Cook: 15 minutes
- Total: 25 minutes
đź›’ Ingredients
- 300g spaghetti
- 2 tbsp olive oil
- 3 garlic cloves, sliced
- 1 zucchini, julienned
- 1 yellow squash, julienned
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 cup green peas
- Zest & juice of 1 lemon
- ÂĽ tsp red pepper flakes (optional)
- Salt & pepper, to taste
- ÂĽ cup Parmesan cheese (optional)
- Fresh basil leaves
👩‍🍳 Instructions
- Cook pasta until al dente; reserve ½ cup pasta water.
- Heat olive oil, sauté garlic 1–2 minutes.
- Add broccoli & bell pepper, cook 3–4 min. Add zucchini, squash, peas, cook 2–3 min.
- Season with salt, pepper, and red pepper flakes.
- Toss pasta with vegetables, lemon zest, juice, and pasta water.
- Finish with Parmesan and basil; serve immediately.
đź“ť Notes
- Use pasta water for a silky sauce.
- Keep vegetables slightly crisp.
- Lemon zest enhances flavor.
- Store leftovers in fridge up to 2 days.
🍽️ Nutrition
Serving size: 1 plate
Calories: 320
Sugar: 5g
Sodium: 220mg
Fat: 12g
Saturated fat: 2g
Unsaturated fat: 10g
Carbs: 44g
Fiber: 6g
Protein: 10g
Cholesterol: 5mg
Classic Pasta Primavera with Lemon Garlic Olive Oil
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Sauté
- Cuisine: Italian
- Diet: Vegetarian
Description
Classic Pasta Primavera with Lemon Garlic Olive Oil is a vibrant and comforting pasta dish. Sautéed garlic, fresh vegetables, and zesty lemon create a simple, delicious meal perfect for any occasion.
Ingredients
- 300g spaghetti
- 2 tbsp olive oil
- 3 garlic cloves, sliced
- 1 zucchini, julienned
- 1 yellow squash, julienned
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 cup green peas
- Zest & juice of 1 lemon
- ÂĽ tsp red pepper flakes (optional)
- Salt & pepper, to taste
- ÂĽ cup Parmesan cheese (optional)
- Fresh basil leaves
Instructions
- Cook pasta until al dente; reserve ½ cup pasta water.
- Heat olive oil, sauté garlic 1–2 minutes.
- Add broccoli & bell pepper, cook 3–4 min. Add zucchini, squash, peas, cook 2–3 min.
- Season with salt, pepper, and red pepper flakes.
- Toss pasta with vegetables, lemon zest, juice, and pasta water.
- Finish with Parmesan and basil; serve immediately.
Notes
Use pasta water for a silky sauce. Keep vegetables slightly crisp. Lemon zest enhances flavor. Store leftovers in fridge up to 2 days.
Nutrition
- Serving Size: 1 plate
- Calories: 320
- Sugar: 5g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 5mg
Conclusion
Cooking Classic Pasta Primavera with Lemon Garlic Olive Oil always makes me feel grateful. Grateful for fresh ingredients, for the laughter around my kitchen table, and for the simple joy of sharing food with the people I love. It’s a recipe that embodies comfort, color, and warmth a little reminder that the best meals are made with love, patience, and a sprinkle of lemon zest. Every time I make it, I feel like I’m giving my family and friends a hug through food.