Zesty Citrus Pasta Primavera

🕒 Prep: 15 min
🔥 Cook: 20 min
🍽 Serves: 4
★★★★★
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Zesty Citrus Pasta Primavera is a vibrant, fresh take on a classic pasta dish. Its delightful blend of lemon and orange zest with crisp vegetables makes it a perfect choice for a light yet satisfying meal. Let’s dive in and bring some sunshine to your table!

Ingredients for Zesty Citrus Pasta Primavera

The star of this dish is, of course, the linguine – a classic pasta that holds sauces beautifully. Olive oil is used for sautéing and brings a subtle richness to the vegetables. Our choice of veggies – red bell pepper, yellow squash, and broccoli florets – add color, texture, and nutrition. Cherry tomatoes burst with sweetness, balancing the dish. Garlic provides a fragrant base, while lemon and orange zest (plus their juices) infuse the pasta with a refreshing zing. Fresh basil adds an aromatic finish, and Parmesan cheese gives a savory depth. Finally, salt, pepper, and a touch of red pepper flakes round out the flavors.

Tips & Tricks

  • Use a microplane zester to get the finest zest from your citrus fruits.
  • Don’t overcook the vegetables; a bit of crunch adds to the dish’s texture.
  • Reserve a cup of pasta water before draining; it’s handy if your pasta needs a bit more moisture when tossing.

Serving Suggestions

This pasta pairs wonderfully with a simple green salad dressed in a light vinaigrette. For a bit more substance, serve alongside grilled chicken or shrimp. A chilled glass of white wine, such as Sauvignon Blanc, compliments the citrus notes beautifully.

Frequently Asked Questions

Can I use a different type of pasta?
Absolutely! Spaghetti or fettuccine would work just as well.
What can I substitute for Parmesan cheese?
Pecorino Romano is a great alternative for a similar flavor profile.
How do I make this vegan?
Skip the Parmesan or use a vegan cheese substitute. Ensure your pasta is egg-free.

Zesty Citrus Pasta Primavera Recipe Walkthrough

First up, cook your linguine according to the package instructions until it’s perfectly al dente. Once done, drain it and set it aside while you prepare the rest of the dish. Now, let’s get those veggies going. Heat up your olive oil in a large skillet over medium heat. Add the red bell pepper, yellow squash, and broccoli. Sauté these for about five minutes, just until they’re tender-crisp.

Next, toss in the cherry tomatoes and garlic. Give them a good stir and let them cook for another two minutes. Now, it’s time to add the citrusy magic. Sprinkle in the lemon zest, orange zest, and their juices. Stir everything together to make sure those flavors meld beautifully.

Now, bring back your cooked linguine and toss it into the skillet with the veggies. Mix it all up until the pasta is well-coated with the vibrant flavors from the skillet. Once everything is combined, remove the skillet from the heat. Sprinkle with fresh basil, a generous amount of Parmesan, and season with salt, pepper, and a pinch of red pepper flakes.

Serve this dish immediately. If you’re feeling fancy, garnish with a bit more basil and Parmesan. Enjoy!

Why You'll Love This Recipe

  • Bright and refreshing citrus flavors elevate your typical pasta dish.
  • Quick and easy, perfect for a weeknight dinner.
  • Packed with a variety of colorful vegetables.
  • Customizable with your favorite seasonal produce.
  • Vegetarian-friendly and can be adapted for other dietary needs.

Ingredients

12 oz linguine
2 tbsp olive oil
1 red bell pepper, julienned
1 yellow squash, sliced
1 cup broccoli florets
1 cup cherry tomatoes, halved
3 cloves garlic, minced
1 lemon, zested and juiced
1 orange, zested and juiced
1/4 cup fresh basil leaves, chopped
1/4 cup Parmesan cheese, grated
Salt and pepper to taste
1/4 tsp red pepper flakes

Step-by-step Instructions

1. Cook the linguine according to package instructions until al dente, then drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add red bell pepper, yellow squash, and broccoli, sautéing for about 5 minutes until tender-crisp.
3. Stir in the cherry tomatoes and garlic, cooking for an additional 2 minutes.
4. Add the lemon zest, orange zest, and juices to the skillet, stirring to combine.
5. Toss the cooked linguine into the skillet with the vegetables, mixing until well-coated.
6. Remove from heat and sprinkle with fresh basil, Parmesan cheese, salt, pepper, and red pepper flakes.
7. Serve immediately, garnished with additional basil and Parmesan if desired.

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