Pasta Primavera

Ingredients

• 12 ounces fettuccine or penne pasta
• 3 tablespoons olive oil
• 1 small zucchini, sliced into half-moons
• 1 small yellow squash, sliced into half-moons
• 1 cup broccoli florets
• 1 cup asparagus, trimmed and cut into 2-inch pieces
• 1 red bell pepper, thinly sliced
• 1 cup cherry tomatoes, halved
• 3 cloves garlic, minced
• 1/2 cup frozen peas
• 4 tablespoons unsalted butter
• 1/2 cup heavy cream
• 1/2 cup chicken or vegetable stock
• 3/4 cup grated Parmesan cheese
• 1 lemon, zested and juiced
• 2 tablespoons fresh basil, chiffonade
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes

Method

1. 1

   Bring a large pot of salted water to a boil over high heat.

   10:00 · Water to boil
2. 2

   Add the pasta and cook according to package directions until al dente, reserving 1 cup of pasta water before draining.

   10:00 · Cook pasta
3. 3

   While the pasta cooks, heat the olive oil in a 12-inch skillet over medium-high heat.

4. 4

   Add the zucchini, yellow squash, broccoli, asparagus, and bell pepper. Sauté, stirring occasionally, until crisp-tender, 6 to 8 minutes.

   6:00 · Sauté vegetables
5. 5

   Add the garlic, cherry tomatoes, and peas, and cook until fragrant and the tomatoes begin to soften, about 2 minutes.

   2:00 · Add garlic and tomatoes
6. 6

   Push the vegetables to one side of the skillet and add the butter, letting it melt in the open space.

7. 7

   Pour in the cream and stock, and bring to a simmer, stirring to combine with the vegetables.

   3:00 · Simmer sauce
8. 8

   Add the drained pasta to the skillet along with the Parmesan, lemon zest, and lemon juice, tossing to coat, and loosen with reserved pasta water as needed to reach a silky consistency.

   2:00 · Toss pasta with sauce
9. 9

   Season with salt, black pepper, and red pepper flakes, tasting and adjusting as needed.

10. 10

    Remove from heat, stir in the fresh basil, and serve immediately with extra Parmesan if desired.