Dairy Free Classic Pasta Primavera
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Learn more →Ingredients
4 servings
- 12 oz spaghetti or linguine
- 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
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - ½ cup freshly grated parmesan cheese, plus more for serving
Chef's tipChoose a grated-style vegan parmesan and use the same amount. - 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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