Primavera & Linguine Recipe

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt and the linguine. Cook according to package directions until al dente (usually 9–11 minutes). Reserve 1 cup of pasta cooking water, then drain the linguine and toss with 1 tablespoon olive oil to prevent sticking. Set aside.

Prep

While pasta cooks, prepare the vegetables: slice zucchini and yellow squash into 1/4" half-moons, slice mushrooms, and cut broccoli into small florets.

Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil. Add broccoli and sauté 2 minutes, then add mushrooms and continue to cook 2 minutes. Add zucchini and yellow squash and sauté until vegetables are tender-crisp, about 3–4 minutes more. Season lightly with salt and pepper. Remove vegetables from skillet and keep warm.

Prepare Protein

If adding a protein, heat a separate skillet over medium-high heat with 1 tablespoon olive oil. Pat chosen protein dry and season with salt and pepper.

For salmon: cook pieces 2–3 minutes per side until opaque and cooked through. For shrimp: cook 1–2 minutes per side until pink and opaque. For chicken: cook strips 4–6 minutes, stirring, until no longer pink inside. For Italian sausage: cook slices 3–4 minutes per side until browned and cooked through. Transfer cooked protein to a plate and set aside.

In the same large skillet used for vegetables (wipe clean if needed), melt 3 tablespoons butter over medium heat. Add the minced garlic and cook 30–45 seconds until fragrant but not browned.

Sprinkle 1 teaspoon flour over the butter and garlic and cook 30 seconds, stirring, to form a light roux. Gradually whisk in 1 cup milk and 1 cup heavy cream until smooth.

Bring the mixture to a gentle simmer, whisking frequently. Let it simmer 3–4 minutes until it begins to thicken. If sauce becomes too thick, whisk in 1–2 tablespoons of the reserved pasta water to reach desired consistency.

Reduce heat to low and stir in 1 cup grated Parmesan until melted and smooth. Season with 1 teaspoon salt, 1 teaspoon black pepper, and a pinch of nutmeg. Taste and adjust seasoning as needed.

Add the cooked linguine to the Alfredo sauce along with the sautéed vegetables and gently toss to coat. If you prepared a protein, add it now and fold gently to combine. If sauce needs loosening, add reserved pasta water 1 tablespoon at a time until silky and coating the pasta.

Stir in 1 teaspoon fresh lemon juice and 1 tablespoon chopped parsley (if using). Taste and adjust salt and pepper. Sprinkle with extra grated Parmesan.

Divide among 4 plates or bowls. Top with sliced green onions and serve immediately.