Loaded with color, this pasta stars a rainbow of quick-sautéed broccoli, zucchini, bell pepper, cherry tomatoes, and sweet peas, all tossed with tender spaghetti in a garlicky white wine sauce. The vegetables get their edges caramelized in olive oil before a splash of wine deglazes the pan, pulling every browned bit into a bright, savory base. A hit of fresh lemon juice and torn basil at the end keeps things vibrant and fresh, while red pepper flakes add just enough warmth to round out the dish. Reserved pasta water helps everything cling together into a silky, cohesive sauce rather than a dry toss. It's a fast, weeknight-friendly plate that leans on seasonal produce and bold aromatics for flavor, making it a solid choice for a dairy free dinner rotation. Serve it right out of the skillet while the vegetables are still crisp-tender and the pasta is glossy.
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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.
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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