Beef Free Classic Pasta Primavera

Total time45 min

Prep time20 min

Cook time25 min

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Ingredients

4 servings

12 oz spaghetti or linguine
Kroger Spaghetti, 12 oz
Wild Harvest Spaghetti, Corn & Rice Blend, Gluten Free 12 Oz De Cecco Organic Spaghetti - 12 Oz Wild Harvest Spaghetti, Organic, Whole Wheat 12 Oz Skinner Spaghetti, Bronze Cut 12 oz
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1 tsp salt, plus more for pasta water
3 tbsp olive oil, divided
1 cup broccoli florets, cut into small pieces
1 medium zucchini, halved lengthwise and sliced into half-moons
1 cup cherry tomatoes, halved
1 medium yellow bell pepper, thinly sliced
1 cup fresh or frozen peas
4 cloves garlic, thinly sliced
½ tsp red pepper flakes
½ cup dry white wine
2 tbsp unsalted butter
½ cup freshly grated parmesan cheese, plus more for serving
¼ cup fresh basil leaves, torn
2 tbsp fresh lemon juice
black pepper, to taste

Instructions

1
Bring a large pot of generously salted water to a boil. Cook the spaghetti according to package directions until al dente, tender with a slight resistance at the center. Before draining, reserve 1 cup of pasta cooking water. Drain the pasta and set aside.
2
Heat 2 tbsp of the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the broccoli florets and bell pepper and cook, stirring occasionally, until the broccoli is bright green and the pepper is just beginning to soften, about 3–4 minutes.

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