Pasta Primavera Recipe

Bring water to a boil

In a large pot, bring 4 cups water and 1 tablespoon kosher salt to a rolling boil over high heat.

Cook pasta

Add 12 oz dried pasta and cook until al dente according to package instructions (usually 8–11 minutes). Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.

Prep and heat pan

While the pasta cooks, heat a large wide skillet or sauté pan over medium-high heat. Add 2 tablespoons extra-virgin olive oil and let it warm until shimmering.

Sauté aromatics

Add 3 sliced garlic cloves and 1/2 thinly sliced yellow onion to the pan. Sauté 1–2 minutes until fragrant and the onion begins to soften, stirring frequently to avoid burning the garlic.

Add firmer vegetables

Add the julienned carrot and sliced red bell pepper to the pan. Cook 3–4 minutes, stirring occasionally, until they start to soften.

Cook remaining vegetables

Add the sliced zucchini and 1/2-inch asparagus pieces. Continue to cook 3–4 minutes until vegetables are tender-crisp. Stir in 3 oz peas and 1 cup halved cherry tomatoes and cook 1–2 minutes until peas are heated through and tomatoes begin to soften.

Season vegetables

Season the vegetables with 1 teaspoon salt, 1/2 teaspoon freshly ground black pepper, and 1/4 teaspoon red pepper flakes (if using). Taste and adjust seasoning as needed.

Make sauce base

Lower the heat to medium. Push the vegetables to the edges of the pan or remove briefly to create a small space in the center. Add 2 tablespoons unsalted butter to the pan and let it melt, then pour in 1/2 cup vegetable or chicken broth to deglaze, scraping any browned bits from the pan.

Add lemon and cream

Stir in the zest of 1 lemon and the juice of half the lemon (about 1–2 tablespoons). If using, add 2 tablespoons heavy cream or half-and-half for a silkier sauce and stir to combine. Simmer 1–2 minutes until slightly reduced.

Combine pasta and vegetables

Add the drained pasta to the skillet with the vegetables and toss to combine. If the mixture seems dry, add reserved pasta water a few tablespoons at a time until you reach a glossy, lightly saucy consistency (use up to 1/2 cup).

Finish and serve

Remove the pan from the heat. Stir in 3/4 cup freshly grated Parmesan, 1/4 cup torn fresh basil, and drizzle 1 teaspoon olive oil. Taste and adjust with additional lemon juice, salt, or pepper as desired. Serve immediately with extra Parmesan on the side.