Veggie Pasta with Light Olive Oil

Step-by-Step Instructions

1. Cook the pasta: Bring a large pot of water to a rolling boil over high heat. Add 1 tablespoon of salt - this is important for flavoring the pasta. Add the pasta and cook according to package directions until al dente (slightly firm to the bite). Before draining, reserve ½ cup of the starchy pasta cooking water - you'll use this later to help bind the sauce. Drain the pasta in a colander.
2. Prepare vegetables: While the pasta cooks, wash and chop all vegetables into bite-sized pieces. Keep harder vegetables like broccoli separate from softer ones like spinach, as they need different cooking times. Pat vegetables dry with paper towels to prevent splattering when added to hot oil.
3. Heat olive oil: In a large, deep skillet or sauté pan, heat the olive oil over medium heat. You want it warm but not smoking - about 1-2 minutes. The pan should be large enough to eventually hold all the pasta and vegetables.
4. Sauté garlic: Add the sliced garlic to the warm oil. Cook for about 1 minute, stirring constantly, until fragrant and just beginning to turn golden. Be careful not to burn it - burnt garlic tastes bitter. If using garlic powder, add it with the other seasonings later.
5. Cook harder vegetables: Add the broccoli, bell pepper, and zucchini to the pan. These vegetables need more cooking time. Sauté for 5-6 minutes, stirring occasionally, until they begin to soften and develop some color. If using frozen broccoli, it may release water - just continue cooking until most liquid evaporates.
6. Add tomatoes and softer vegetables: Add the cherry tomatoes and cook for 2-3 minutes until they start to soften and release their juices. Then add the spinach or kale and cook for another 1-2 minutes until wilted. Stir in the salt, pepper, red pepper flakes if using, and Italian herbs.
7. Combine with pasta: Add the drained pasta to the skillet with the vegetables. Toss everything together using tongs or two wooden spoons. Add the lemon juice and a splash of the reserved pasta water (start with ¼ cup). The starchy pasta water helps create a light sauce that coats everything beautifully. If it seems dry, add more pasta water a little at a time.
8. Final touches and serve: Taste and adjust seasoning with more salt, pepper, or lemon juice as needed. Remove from heat. Divide among serving bowls or plates. Drizzle with a little extra olive oil if desired, and top with grated Parmesan cheese and fresh herbs. Serve immediately while hot. The flavors are best when freshly made.