Pasta Primavera Recipe

Boil pasta

Bring a large pot of salted water to a rolling boil. Add the pasta and cook until just shy of al dente (about 1–2 minutes less than package instructions). Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.

Begin sauce

While pasta cooks, heat 2 tablespoons olive oil and the butter in a large skillet over medium heat until butter foams. Add the minced garlic and sliced shallot and sauté for 1–2 minutes until fragrant and translucent, taking care not to brown the garlic.

Deglaze

Pour in the white wine (or 1 cup vegetable broth if not using wine) to deglaze the pan, scraping any browned bits from the bottom. Let the liquid reduce by about half, 2–3 minutes.

Finish sauce

Add the remaining 1 tablespoon olive oil, the 1 cup vegetable broth (if you used wine earlier, add the full 1 cup now), lemon juice, salt, and pepper. Stir and bring to a gentle simmer. Keep the sauce warm on low while you finish the vegetables. If sauce seems thin later, you will adjust with reserved pasta water.

Heat a separate large skillet or use the same skillet if space permits; add 1 tablespoon olive oil over medium-high heat. Add asparagus and red bell pepper first and sauté for 3–4 minutes until they begin to soften but still have bite.

Add the zucchini and yellow squash and continue to sauté for 2–3 minutes until they are tender-crisp and slightly browned at the edges.

Stir in the halved cherry tomatoes and baby spinach (or arugula) and cook just until spinach wilts and tomatoes soften, about 1–2 minutes. Season the vegetables lightly with a pinch of salt and a few grinds of black pepper. Remove vegetables from heat and set aside.

Return the sauce skillet to medium heat (if using separate skillets). Add the drained pasta to the sauce, tossing to coat. Add about 1/2 cup of the reserved pasta water gradually to loosen the sauce as needed. Toss until pasta is nearly finished cooking and well coated (1–2 minutes).

Fold the sautéed vegetables into the pasta, adding additional reserved pasta water (up to remaining 1/2 cup) as needed to create a glossy, lightly sauced finish. Taste and adjust seasoning with salt, pepper, and lemon juice if desired.

Stir in the chopped dried cherries, toasted sliced almonds, fresh basil and parsley, and red pepper flakes if using. Toss gently to combine and warm the additions through (about 30 seconds). If using Parmesan, stir in half now and reserve the rest for serving.

Divide the pasta primavera among plates or a large serving bowl. Sprinkle remaining Parmesan cheese on top, additional fresh herbs, and a few extra toasted almonds. Drizzle with a little extra-virgin olive oil if desired and serve immediately.

Leftovers: store cooled pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of vegetable broth or water to loosen the sauce.