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Pasta Primavera

🇺🇸 United States · Italian-American

Servings: 4 Total: 45 minutes

Ingredients

  • 12 oz medium pasta (such as lumache or conchiglie)
  • Kosher salt
  • ¼ cup extra-virgin olive oil
  • 1 white or yellow onion, finely chopped
  • 4 garlic cloves, finely chopped
  • Freshly ground black pepper
  • 1 small zucchini, quartered lengthwise, seeds removed, cut into ½-inch pieces
  • 1 bunch asparagus, woody ends trimmed, thinly sliced
  • 1 cup frozen broccoli florets
  • 1 cup frozen peas
  • ½ cup heavy cream
  • 2 oz Parmesan, finely grated (about 1 cup)
  • ¼ cup torn basil leaves, plus more for serving
  • 2 tbsp fresh lemon juice
  • 2 tbsp unsalted butter, cut into 1-inch pieces

Steps

  1. Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 2 minutes less than package directions. Drain, reserving about 1 cup pasta cooking liquid.
  2. Meanwhile, heat olive oil in a medium Dutch oven over medium-low heat. Add onion, garlic, a pinch of salt, and a pinch of pepper; cook, stirring often, until onion is softened and translucent, 8–10 minutes.
  3. Add zucchini and cook, stirring often, until tender, about 5 minutes.
  4. Add asparagus, broccoli, peas, heavy cream, cooked pasta, and ½ cup of the reserved pasta cooking liquid. Cook, stirring often, until asparagus is tender and cream clings to the vegetables and pasta, about 5 minutes. Remove from heat.
  5. Add Parmesan, basil, lemon juice, and butter. Stir vigorously, adding splashes of pasta cooking liquid as needed, until cheese is melted and sauce is smooth and glossy and coats the pasta.
  6. Divide pasta among bowls and top with more basil.

Source: www.epicurious.com