This Vegan Pasta Primavera is a light and fresh pasta dish filled with seasonal vegetables, tossed in a simple garlic and lemon olive oil sauce. Perfect for a quick weeknight dinner or a healthy, plant-based meal that’s bursting with flavor.
Ingredients You'll Need
8 oz (225g) pasta (use gluten-free if preferred)
1 cup cherry tomatoes, halved
1 zucchini, sliced into half moons
1 cup broccoli florets
1 red bell pepper, sliced
2 cloves garlic, minced
2 tbsp olive oil
1/2 tsp lemon zest
2 tbsp lemon juice
1/4 cup fresh basil, chopped
Salt and pepper, to taste
Cook the Pasta
Cook the pasta according to package instructions. Drain and set aside.
Sauté the Veggies
Heat olive oil in a large skillet over medium heat.
Add the garlic and cook for 1-2 minutes until fragrant.
Add the zucchini, broccoli, and bell pepper, and sauté for about 5 minutes until tender but still vibrant.
Combine Pasta and Veggies
Add the cooked pasta, cherry tomatoes, lemon zest, and lemon juice to the skillet.
Toss to combine and heat through.
Season with salt and pepper to taste.
Serve
Garnish with fresh basil and serve immediately.
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