Olive Primavera Pasta

A bright, vegetable-heavy pasta lifted by Kalamata and green olives. Thirty minutes, one skillet, and a squeeze of lemon to pull it together.

Ingredients

• 12 oz pasta (penne or fusilli)
• 2 tbsp olive oil
• 3 cloves garlic, minced
• ½ red onion, sliced
• 1 zucchini, sliced
• 1 yellow bell pepper, sliced
• 1 cup cherry tomatoes, halved
• 1 cup broccoli florets
• ½ cup pitted Kalamata olives, halved
• ¼ cup green olives, sliced
• ½ tsp Italian seasoning
• Salt & black pepper, to taste
• ¼ cup grated Parmesan (optional)
• Fresh basil or parsley, for garnish
• Juice of ½ lemon

Instructions

1. Cook pasta according to package directions.
2. Reserve ½ cup pasta water; drain and set aside.
3. Heat olive oil in a large skillet over medium heat.
4. Add garlic and sauté 30 seconds until fragrant.
5. Add red onion, zucchini, bell pepper, and broccoli.
6. Sauté 5–6 minutes until tender-crisp.
7. Stir in cherry tomatoes and cook 2–3 minutes until just softened.
8. Add olives, Italian seasoning, salt, and pepper. Toss to combine.
9. Add cooked pasta and lemon juice to the skillet.
10. Toss well, adding reserved pasta water as needed to loosen the sauce.
11. Top with Parmesan (if using) and fresh basil or parsley. Serve warm.

Add a pinch of red pepper flakes for a little heat.