Pasta primavera is a light and refreshing dinner recipe that is perfect for spring and summer. It features a medley of fresh vegetables, such as bell peppers, zucchini, cherry tomatoes, and broccoli, sautéed in olive oil and garlic, then tossed with cooked pasta. The vegetables are cooked until crisp-tender, retaining their vibrant colors and flavors. The pasta is then tossed with the sautéed vegetables and a light sauce made with olive oil, lemon juice, and Parmesan cheese, creating a simple yet delicious dish. Serve this pasta primavera with a sprinkle of fresh basil or parsley for a burst of freshness.
