200 grams linguine pasta 1 zucchini 1 broccoli 100 grams frozen peas 200 grams cherry tomatoes 3 cloves garlic Juice and zest of 1 lemon A handful of fresh basil leaves A handful of fresh parsley 2 tablespoons olive oil Salt and black pepper to taste Optional: grated Parmesan cheese, for garnish
Cook the linguine pasta according to the package instructions in a large pot of salted boiling water until al dente. Drain and set aside.
Preparing the Vegetables: Heat the olive oil in a large skillet or wok over medium heat.
Add the minced garlic and sauté briefly until fragrant.
Add the zucchini, broccoli, and frozen peas to the pan. Sauté for 5-7 minutes, or until they are tender-crisp.
Adding the Cherry Tomatoes and Herbs: Add the halved cherry tomatoes to the pan and cook for 2-3 minutes, or until they just begin to soften.
Add the juice and zest of the lemon to the vegetables in the pan.
Add the chopped basil and parsley to the pan and mix everything well together.
Combining the Pasta and Vegetables:
Add the cooked linguine pasta to the pan with the vegetables and toss everything well together.
Season with salt and black pepper to taste. Add extra olive oil if needed to coat the pasta.
Serving:
Divide the Pasta Primavera among serving plates.
Garnish with grated Parmesan cheese and extra fresh herbs if desired.