Spring Vegetable Pasta
20 mineasy2 servingsvegetarianveganunder-20-min
Ingredients
- Pasta250 gOn hand
- Broccoli150 g floretsOn hand
- Bell pepper1 medium, slicedOn hand
- Zucchini1 medium, halved and slicedOn hand
- Garlic3 cloves, slicedOn hand
- Lemon1 medium, juicedOn hand
- Olive oil3 tbspoptional
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Steps
- 1
Boil the pasta in well-salted water until al dente.
10 min
- 2
Fry the broccoli and pepper in olive oil until crisp-tender.
5 min
- 3
Fry the zucchini and garlic for two minutes.
2 min
- 4
Toss the drained pasta with the vegetables and lemon juice.
3 min
Cook’s note. Cut everything to a similar size so the pan finishes at the same moment.
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Written and tested by the Fork & Pantry team — not generated by an AI chat. Adjust times to your kitchen; cook meats to a safe internal temperature.