How to Make Pasta Primavera

• 12 oz (340 g) pasta
• 4 cups mixed vegetables (zucchini, peppers, broccoli, peas, carrots), cut small
• 3 tbsp olive oil
• 4 garlic cloves, sliced
• 1/2 cup (50 g) grated parmesan
• Zest and juice of 1 lemon
• Salt, pepper and chili flakes

1. Boil the pasta in well-salted water; reserve 1 cup of the cooking water before draining.
2. While it cooks, sauté the vegetables in the olive oil over medium-high for 6–8 minutes until just tender.
3. Add the garlic and chili flakes for the final minute.
4. Toss the drained pasta into the pan with the lemon zest, juice and parmesan.
5. Loosen with splashes of the pasta water until the sauce clings, then season and serve.

• Starchy pasta water, not extra oil, is what makes the sauce creamy.
• Hard vegetables go in first, soft leaves like spinach go in at the very end.

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