Vegetable Pasta Primavera

Method

1. 1
   Boiling

   Bring a large pot of salted water to a boil. Add the penne and cook until al dente according to package instructions. Reserve 1 cup of pasta water, then drain the pasta.

   ⏲ 10 min

2. 2
   Sautéing

   While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the zucchini, bell pepper, and broccoli. Sauté, stirring occasionally, until the vegetables are tender-crisp and lightly charred in spots, about 5-7 minutes.

   ⏲ 7 min

3. 3
   Sautéing

   Add the cherry tomatoes and garlic to the skillet. Sauté for 2 more minutes until the tomatoes begin to soften and release their juices, and the garlic is fragrant.

   ⏲ 2 min

4. 4
   Sautéing

   Add the drained pasta to the skillet along with the remaining 1 tablespoon of olive oil, red pepper flakes, and a splash of the reserved pasta water. Toss everything together, allowing the sauce to thicken slightly and coat the pasta.

   ⏲ 2 min

5. 5

   Remove the skillet from heat. Stir in the fresh basil and grated Parmesan cheese. Season with salt and black pepper to taste. If the pasta seems dry, add more reserved pasta water, a little at a time, until the desired consistency is reached.

6. 6

   Serve immediately, garnished with extra Parmesan and fresh basil if desired.