Pasta Primavera Recipe

Bring water to a boil

Pour 4 liters of water into a large pot, add 2 tablespoons salt and bring to a rolling boil over high heat.

Cook pasta

Add 12 oz pasta to the boiling water and cook until al dente according to package instructions (typically 8–11 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside. Do not rinse.

Prepare vegetables

While the pasta cooks, trim and cut the zucchini, slice the onion, julienne the pepper, trim and cut asparagus into 1–1.5 inch pieces, halve the cherry tomatoes, and thaw the peas. Mince or thinly slice the garlic.

Sauté aromatics

In a large wide skillet or sauté pan, heat 2 tablespoons olive oil over medium-high heat until shimmering. Add the sliced red onion and sauté 2–3 minutes until beginning to soften. Add the garlic and cook 30–45 seconds until fragrant, stirring constantly to avoid burning.

Cook firmer vegetables

Add the asparagus, zucchini, and yellow bell pepper to the pan. Cook 4–6 minutes, stirring occasionally, until vegetables are tender-crisp and beginning to brown at the edges.

Add quick-cooking vegetables

Stir in the halved cherry tomatoes and peas and cook 1–2 minutes just to warm the peas and blister the tomatoes without breaking them down completely.

Deglaze and make sauce

Push the vegetables to one side of the pan. Add 2 tablespoons butter to the empty space and let it melt, then add 1/4 cup dry white wine (or broth). Scrape any browned bits from the pan with a wooden spoon. Let the wine simmer for 1–2 minutes to reduce slightly.

Combine pasta and sauce

Add the drained pasta to the skillet with the vegetables. Toss to combine. Add reserved pasta water 2–4 tablespoons at a time as needed to loosen the mixture and create a light silky sauce.

Finish flavors

Stir in 1 tablespoon heavy cream (if using), 3 tablespoons grated Parmesan, 1 tablespoon extra-virgin olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon lemon zest, 1 teaspoon salt (adjust to taste), 1/2 teaspoon freshly ground black pepper, and 1/4 teaspoon red pepper flakes if using. Toss until the cheese melts and the sauce lightly coats the pasta and vegetables. If sauce seems dry, add more reserved pasta water, 1 tablespoon at a time.

Add herbs and adjust seasoning

Remove from heat and fold in torn basil leaves and 2 tablespoons butter if you want extra gloss. Taste and adjust salt, pepper, or lemon as needed.

Divide the Pasta Primavera among 4 plates or bowls. Sprinkle with toasted pine nuts or chopped toasted walnuts, extra grated Parmesan, and a few torn basil leaves. Serve immediately with lemon wedges on the side if desired.