Pasta Primavera Fresh Vegetables

Fill a large pot with water, season generously with salt, and bring to a rolling boil. Add the pasta and cook according to package instructions until al dente, stirring occasionally. Reserve 120 ml pasta water, then drain and set pasta aside.

Wash all vegetables thoroughly and slice broccoli, bell peppers, zucchini, carrots, and red onion into uniform pieces for even cooking. Slice harder vegetables, such as carrots and broccoli, slightly thinner than softer ones.

Heat olive oil in a large skillet over medium heat. Add red onion and carrots, cooking for 2 to 3 minutes until starting to soften. Add broccoli and bell peppers; cook another 3 to 4 minutes until vegetables are tender yet vibrant. Stir in zucchini and sauté for 1 to 2 minutes until just softened.

Add minced garlic, Italian seasoning, salt, black pepper, and red pepper flakes if desired. Stir constantly for about 30 seconds, ensuring garlic becomes fragrant without burning.

Transfer cooked pasta into the skillet with the sautéed vegetables. Toss gently until pasta is coated with oil and seasonings. If mixture is dry, add a small amount of reserved pasta water to achieve a silky texture.

Remove the skillet from heat and stir in lemon juice and grated Parmesan. Taste and adjust seasoning as necessary. Garnish with fresh basil or parsley directly before serving.