Receta

Italian Pasta Primavera celebrates the freshest vegetables of the season, tossed with tender pasta in a light, bright lemony sauce. This classic dish is vibrant, healthy, and full of color — perfect for weeknight dinners or impressing guests with minimal effort. A touch of freshly grated Parmesan brings everything together beautifully, and tools like the Geedel Rotary Cheese Grater make getting those perfect fine shreds super simple.

🥗Ingredients (Serves 4)

12 oz (340g) pasta (fettuccine, penne, or farfalle work great)

2 cups broccoli florets

1 medium zucchini, sliced into half-moons

1 medium yellow squash, sliced into half-moons

1 red bell pepper, thinly sliced

1 cup asparagus, cut into 2-inch pieces

1 cup cherry tomatoes, halved

¾ cup frozen peas (thawed)

3–4 garlic cloves, minced

Zest and juice of 1 large lemon

⅓ cup olive oil (divided)

½ cup reserved pasta cooking water

¾–1 cup freshly grated Parmesan cheese

Salt & black pepper to taste

Optional: pinch of red pepper flakes, fresh basil or parsley for garnish

🔪Preparation

Bring a large pot of salted water to a boil for the pasta.

Wash and chop all vegetables into bite-sized pieces.

Have your lemon zested and juiced, garlic minced, and cheese ready to grate.

🍝Steps

Cook the pasta

Add pasta to the boiling water and cook according to package instructions until al dente. Before draining, reserve about ½–¾ cup of the starchy pasta water. Drain and set aside.

Sauté the vegetables

While the pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium heat. Add garlic and red pepper flakes (if using) and sauté for 30 seconds until fragrant.

Add the broccoli, asparagus, bell pepper, zucchini, and yellow squash. Season with salt and pepper. Cook 5–7 minutes, stirring occasionally, until vegetables are crisp-tender and bright in color. Add peas and cherry tomatoes in the last 2 minutes.

Combine everything

Add the drained pasta directly to the skillet with the vegetables. Pour in the lemon zest, lemon juice, remaining olive oil, and about ½ cup reserved pasta water. Toss everything together over low heat for 1–2 minutes. The sauce should lightly coat the pasta — add more pasta water if needed for silkiness.

Finish with cheese

Remove skillet from heat. Using the hand crank cheese grater with the fine shredding blade, grate a generous amount of fresh Parmesan directly over the pasta and vegetables. Toss gently to melt the cheese slightly into the sauce. Taste and adjust seasoning with extra salt, pepper, or lemon juice if desired.

🌿Variations

Protein boost → Add grilled chicken, shrimp, or white beans.

Creamier version → Stir in a splash of heavy cream or a spoonful of ricotta at the end.

Vegan twist → Skip the cheese or use a plant-based Parmesan alternative.

Extra greens → Toss in baby spinach or arugula at the very end to wilt.

Herb lovers → Double up on fresh basil, parsley, or mint.

🌸Final Thoughts

Italian Pasta Primavera is proof that simple, fresh ingredients can create something truly special. Bright, colorful, and full of spring energy — it’s a dish that feels both comforting and light. The cheese slicer makes finishing it with perfect, fluffy Parmesan effortless, so you can spend less time prepping and more time enjoying. Buon appetito!