Entrée: United States – Pasta Primavera

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Total 35 min

Ingredients

12 oz / 340 g dried pasta (penne, farfalle, or spaghetti)
Kosher salt, for the pasta water
2 tbsp (30 ml) extra-virgin olive oil, plus more for serving
2 tbsp (28 g) unsalted butter
1 small shallot, finely chopped
3 cloves garlic, thinly sliced
1 red bell pepper, thinly sliced
1 small zucchini, halved lengthwise and sliced into half-moons
1 cup (115 g) asparagus, trimmed and cut into 1-inch pieces
1 cup (140 g) peas (fresh or frozen)
1 cup (150 g) cherry tomatoes, halved
1 / 2 tsp red pepper flakes (or to taste)
Freshly ground black pepper, to taste
1 / 2 cup (120 ml) heavy cream
1 / 2 cup (50 g) finely grated Parmesan cheese, plus more for serving
Zest of 1 lemon and 1 tbsp (15 ml) lemon juice
1 / 4 cup (10 g) fresh basil, thinly sliced
2 tbsp (6 g) fresh parsley, chopped
1 cup (240 ml) reserved pasta cooking water
Extra Parmesan, for serving (optional)

Instructions

Bring a large pot of water to a rolling boil. Salt generously (about 2 tbsp kosher salt per 4 quarts/3.8 L). Cook the pasta until al dente according to package directions. Reserve 1 cup of the cooking water, then drain.
While the pasta cooks, heat the olive oil and butter in a large skillet over medium heat. Add the shallot and cook until translucent, about 2 minutes. Add the garlic and cook until fragrant, about 30 seconds.
Add the bell pepper and asparagus; cook, stirring occasionally, until just crisp-tender, 2 to 3 minutes.
Add the zucchini and cook 2 minutes more.
Add the peas and cherry tomatoes; cook until the tomatoes just begin to soften, 1 to 2 minutes.
Season the vegetables with red pepper flakes, a pinch of kosher salt, and several grinds of black pepper.
Pour in the heavy cream and 1/4 cup of the reserved pasta water. Simmer 1 to 2 minutes to slightly thicken, then stir in the lemon zest and lemon juice.
Add the drained pasta and Parmesan to the skillet. Toss until coated, adding more reserved pasta water a splash at a time until the sauce is silky and clings to the pasta.
Remove from the heat and fold in the basil and parsley. Taste and adjust salt, pepper, and lemon as desired.
Serve immediately with extra Parmesan and a light drizzle of olive oil, if you like.