Go Back
To make Lemon Basil Pasta Primavera, you will need: - 8 oz whole wheat spaghetti - 1 cup cherry tomatoes, halved - 1 zucchini, sliced - 1 bell pepper (any color), chopped - 1 cup broccoli florets - 2 cloves garlic, minced - 1/4 cup fresh basil leaves, chopped - 1/4 cup grated Parmesan cheese (optional) - 2 tablespoons olive oil - 1 tablespoon lemon zest - 2 tablespoons lemon juice - Salt and pepper to taste These ingredients create a fresh and colorful dish that's full of flavor. You can swap ingredients to fit your taste or what's in your kitchen. Here are some ideas: - Pasta: Use gluten-free pasta or any pasta shape you like. - Vegetables: Try asparagus, carrots, or snap peas instead of zucchini or bell pepper. - Cheese: Use nutritional yeast for a vegan option in place of Parmesan. - Olive Oil: Substitute with avocado oil or melted coconut oil. - Lemon Juice: Lime juice can work if you want a twist. Feel free to mix and match based on what you enjoy. This dish packs a nutritious punch. Here’s a rough breakdown per serving: - Calories: About 350 - Protein: 12g - Carbohydrates: 52g - Fat: 10g - Fiber: 6g - Vitamin C: High, thanks to the veggies and lemon. - Calcium: Moderate, especially if you add cheese. This meal is not only tasty but also good for you. It’s perfect for a light lunch or dinner. {{ingredient_image_1}} Start by bringing a large pot of salted water to a boil. Add 8 ounces of whole wheat spaghetti. Cook it according to the package instructions until it is al dente. This usually takes about 8-10 minutes. When done, reserve 1/2 cup of the pasta water. Drain the pasta in a colander and set it aside. Next, grab a large skillet and heat 2 tablespoons of olive oil over medium heat. Once hot, add 2 cloves of minced garlic. Sauté the garlic for about 1 minute. It should smell great! Now, add 1 cup of halved cherry tomatoes, 1 sliced zucchini, 1 chopped bell pepper, and 1 cup of broccoli florets. Stir and cook these veggies for about 5-7 minutes. They should be tender but still bright in color. Now it's time to bring everything together. Add the drained spaghetti to the skillet with the vegetables. Pour in the reserved pasta water, along with 1 tablespoon of lemon zest and 2 tablespoons of lemon juice. Toss everything together until it is well mixed. Next, stir in 1/4 cup of chopped fresh basil. Season with salt and pepper to taste. If you want, sprinkle on 1/4 cup of grated Parmesan cheese and toss again. Your dish is ready to serve! To cook great pasta, start with a large pot. Fill it with water and salt it well. Bring the water to a boil before adding the whole wheat spaghetti. This helps the pasta cook evenly. Follow the package instructions and cook until it is al dente. Remember to reserve some pasta water before draining. This starchy water helps bind the sauce later. Fresh herbs make a big difference in this dish. Add minced garlic to hot olive oil for a fragrant base. Toss in chopped basil right before serving. The heat will wake up its flavor. You can also add a pinch of crushed red pepper for a hint of spice. Lemon zest and juice brighten the dish, making it fresh and zesty. Serving is just as important as cooking. Use bright, shallow bowls for a fun look. Add a sprinkle of Parmesan cheese on top for a touch of elegance. Garnish with extra basil leaves to show off the fresh ingredients. For added color, toss in a few whole cherry tomatoes. This will make your Lemon Basil Pasta Primavera pop! Pro Tips Fresh Ingredients: Use the freshest vegetables you can find for the best flavor and nutrition. Seasonal produce will enhance your dish significantly. Al Dente Pasta: Cook your pasta until just al dente to maintain a firm texture. This helps it hold up better when mixed with the sautéed vegetables. Reserve Pasta Water: Don't forget to reserve some pasta water before draining! It’s a great way to adjust the sauce's consistency if needed. Serving Temperature: Let the dish cool slightly before serving. This helps the flavors meld together and improves the overall taste experience. {{image_2}} You can add protein to Lemon Basil Pasta Primavera easily. Chicken or shrimp work well. Simply grill or sauté them before adding to the dish. For a plant-based option, use tofu. Just cube the tofu and sauté it until golden. This adds more flavor and makes your meal heartier. Feel free to switch up your veggies! Use seasonal ingredients for the best taste. Try asparagus in spring, or butternut squash in fall. You can also add spinach or kale for extra greens. The beauty of this dish is its flexibility. You can get creative while keeping it fresh and colorful. If you need a gluten-free version, swap the whole wheat spaghetti for gluten-free pasta. There are many great options out there. For a vegan dish, skip the Parmesan cheese. Use nutritional yeast for a cheesy flavor without dairy. These changes keep the dish tasty while meeting your dietary needs. To keep your Lemon Basil Pasta Primavera fresh, store it in an airtight container. Place the pasta in the fridge within two hours of cooking. It will stay good for about three to four days. Always let the pasta cool before sealing it in the container. This helps avoid condensation, which can make the pasta soggy. If you want to save some for later, you can freeze it. First, make sure the pasta is completely cool. Then, divide it into smaller portions. Use freezer-safe bags or containers for storage. Squeeze out any air in bags to prevent freezer burn. It can last up to three months in the freezer. Just remember to label the bags with the date! When you’re ready to enjoy your leftovers, there are a few easy ways to reheat them. - Microwave: Place the pasta in a microwave-safe bowl. Add a splash of water to keep it moist. Cover with a lid or microwave-safe wrap. Heat in one-minute intervals, stirring in between. - Stovetop: Heat a pan over medium-low heat. Add the pasta and a little olive oil. Stir gently until warmed through. - Oven: Preheat the oven to 350°F (175°C). Place the pasta in a baking dish, cover with foil, and heat for about 15-20 minutes. Make sure the pasta is heated all the way through before serving! You can easily make Lemon Basil Pasta Primavera vegetarian. The base of this dish is already plant-based. Just skip the optional Parmesan cheese or use a vegan version. You can add more vegetables, like carrots or spinach, for extra flavor and nutrients. The key is to keep the vibrant colors and fresh taste. Yes, you can use dried herbs, but fresh basil shines in this dish. Dried herbs are more potent, so use less. About one teaspoon of dried basil equals one tablespoon of fresh. If you use dried basil, add it earlier when cooking the vegetables. It will help release its flavor. Lemon Basil Pasta Primavera pairs well with many sides. A simple green salad with lemon vinaigrette complements its flavors. You could also serve garlic bread for a classic touch. For protein, grilled chicken or shrimp works nicely. These options add variety and make the meal more filling. This guide covered every step to make Lemon Basil Pasta Primavera. You learned about ingredients, cooking methods, and even tips for perfect pasta. I shared ways to customize the dish with protein and veggies. Storing and reheating leftovers helps keep your meals fresh. In summary, this dish is easy and adaptable for various diets. Enjoy experimenting with flavors and presentations to make it your own. Cooking can be fun, and I hope this inspires your next meal.

Lemon Basil Pasta Primavera

A fresh and vibrant pasta dish featuring whole wheat spaghetti, seasonal vegetables, and a zesty lemon-basil sauce.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 350 kcal

Ingredients
  

  • 8 oz whole wheat spaghetti
  • 1 cup cherry tomatoes, halved
  • 1 medium zucchini, sliced
  • 1 medium bell pepper, chopped
  • 1 cup broccoli florets
  • 2 cloves garlic, minced
  • 1/4 cup fresh basil leaves, chopped
  • 1/4 cup grated Parmesan cheese, optional
  • 2 tablespoons olive oil
  • 1 tablespoon lemon zest
  • 2 tablespoons lemon juice
  • to taste salt and pepper

Instructions
 

  • In a large pot of salted boiling water, cook the whole wheat spaghetti according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set it aside.
  • In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
  • Add the cherry tomatoes, zucchini, bell pepper, and broccoli to the skillet. Sauté for about 5-7 minutes, stirring occasionally, until the vegetables are tender but still vibrant.
  • Add the cooked pasta to the skillet with the vegetables. Pour in the reserved pasta water, lemon zest, and lemon juice. Toss everything together until well combined.
  • Stir in the chopped basil and season with salt and pepper to taste. If desired, sprinkle Parmesan cheese over the pasta and toss to combine.
  • Remove from heat and let cool for a minute before serving.

Notes

Serve in bright bowls garnished with extra basil and Parmesan cheese.
Keyword basil, lemon, pasta, vegetarian