Bright, seasonal vegetables take center stage here — tender-crisp broccoli, golden zucchini, sweet bell pepper, and juicy cherry tomatoes and peas all tumble together in a garlicky white wine pan sauce. Tossed hot with the pasta and a knob of butter, everything gets glossy and clings beautifully to every strand, while a shower of Parmesan, torn basil, and a squeeze of lemon juice brighten the whole dish right before serving. It's colorful, fresh, and loaded with texture, from the pop of the peas to the just-tender bite of the zucchini. Reserved pasta water is the trick that pulls the sauce together into something silky rather than watery, no cream required. This one's an easy weeknight favorite and a genuinely solid choice for a vegetarian table, whether you're serving it as a main or a hearty side. Extra Parmesan at the table is non-negotiable.
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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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