Linguine Primavera Recipe

Cook pasta

Bring 4 liters of water to a rolling boil in a large pot. Add 2 tablespoons kosher salt. Add 12 oz linguine and cook until just shy of al dente (about 9 minutes or per package instructions). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

Prep vegetables

While the pasta cooks: thinly slice the yellow onion. Mince the garlic. Cut zucchini and yellow squash into 1/4-inch half-moons. Core, seed, and thinly slice the red bell pepper. Trim woody ends from asparagus and cut into 1- to 1.5-inch pieces. Halve cherry tomatoes if large.

Sauté aromatics and vegetables

Heat 2 tablespoons extra-virgin olive oil in a large wide skillet or sauté pan over medium heat. Add the sliced onion and a pinch of salt; cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant. Add the red pepper and asparagus; sauté 3 minutes. Add the zucchini and yellow squash and cook 3–4 minutes until vegetables are tender-crisp. Stir in the cherry tomatoes and thawed peas and cook 1–2 minutes until tomatoes soften and peas are heated through. Season lightly with a pinch of salt and 1/2 teaspoon freshly ground black pepper.

Build the sauce

Push the vegetables to the side of the skillet. Add 1 cup vegetable or chicken broth to the pan and bring to a gentle simmer, scraping any browned bits from the bottom. Stir in 2 tablespoons lemon juice and 1 teaspoon lemon zest. Add 1/4 cup heavy cream (or half-and-half) and 2 tablespoons unsalted butter; simmer 1–2 minutes to slightly thicken. Taste and adjust seasoning with 1 teaspoon salt, remaining 1/2 teaspoon black pepper, and 1 teaspoon red pepper flakes (use less if you prefer milder).

Combine pasta and sauce

Add the drained linguine to the skillet with the sauce and vegetables. Toss to combine; if sauce seems tight, add reserved pasta cooking water a few tablespoons at a time until the sauce coats the pasta (use up to 3/4 cup). Sprinkle in 1 cup grated Parmesan cheese and toss vigorously off heat until the cheese melts into a glossy sauce and coats the pasta.

Finish and serve

Turn off the heat and stir in 1 cup torn fresh basil leaves. Taste and adjust lemon, salt, and pepper as needed. Transfer to a serving bowl or individual plates and garnish with additional grated Parmesan, a drizzle of olive oil, and extra basil if desired. Serve immediately.