Skip to main content
Pasta Primavera
Ingredients
-
2 cloves garlic, smashed
-
3/4 teaspoon salt, divided
-
2 tablespoons unsalted butter, room temperature,
-
1 tablespoon finely grated lemon zest
-
12 ounces dried short pasta, such as penne rigate, fusilli, or orecchiette
-
4 cups hot water
-
1/2 cup parmesan cheese, grated
-
pinch of red pepper flakes
-
2 tablespoons olive oil
-
1 medium shallot, chopped(about 1/3 cup)
-
8 asparagus spears, trimmed and cut into 1-inch pieces
-
1 small zucchini, diced
-
1 cup carrots, julienned(about 3 ounces)
-
3/4 cup yellow pepper, diced
-
1 cup broccoli florets( about 3 ounces) cut into 1-inch pieces
-
1/2 cup fresh or frozen peas
-
16 cherry tomatoes, halved
-
2 tablespoons basil leaves, thinly sliced
Preparation
-
Make lemon-garlic butter: Mince and mash 2 cloves garlic and 1/4 teaspoon of the salt together to make a paste. Transfer to small bowl, add 2 tablespoons of the butter and 1 tablespoon of the lemon zest, and mash together until combined; set aside.
-
Add 2 tablespoons of olive oil in a large dutch oven or pot over medium-high heat. Add the chopped shallot and saute until softened and beginning to brown, 2 to 3 minutes.
-
Add the 4 cups hot water, 1/2 teaspoon of salt and the 12 ounces of pasta to the pot. Cover and bring to a boil over high heat. Reduce the heat back to medium high, uncover, and cook until the pasta is al dente, about 8 minutes. Stir the pasta occasionally, loosening noodles that stick to the bottom.
-
Add the asparagus, zucchini, carrots, bell pepper, broccoli, and peas. Stir and cook uncovered until the vegetables are crisp-tender and the cooking liquid has reduced into a starchy sauce, about 4 to 5 minutes.
-
Stir in the tomatoes, lemon-garlic butter, parmesan cheese and pinch of red pepper flakes. Once the cheese and butter has melted, the cooking liquid should be significantly reduced, leaving only a silky, buttery sauce. Taste to adjust the salt and pepper. Serve in bowls garnished with chopped basil and more parmesan cheese if desired.
