Pasta Del Giorno Recipe

Cook pasta

Bring a large pot of salted water to a rolling boil (about 1 tablespoon salt per 4 quarts). Add the gluten-free pasta and cook according to package directions until al dente (usually 8–10 minutes). Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.

Sweat aromatics

While pasta cooks, heat 2 tbs olive oil and 1 tbs butter in a large sauté pan over medium heat. Add the minced garlic and chopped shallot and cook, stirring, until fragrant and translucent, about 1–2 minutes—do not let the garlic brown.

Deglaze (optional)

Add 1 tbs dry white wine to the pan, increase heat briefly to medium-high, and let it reduce by half, scraping any browned bits from the bottom, about 1 minute. If not using wine, skip this step and proceed to add tomatoes.

Build the sauce

Pour in the 14 oz crushed tomatoes (or prepared tomato sauce). Stir and bring to a gentle simmer. Cook 4–5 minutes to meld flavors. Stir in 1 cup heavy cream, 1 cup grated Parmesan, 1.5 tsp salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes. Reduce heat to low and keep the sauce warm and gently bubbling.

Adjust consistency

If the sauce is too thick, add reserved pasta water a few tablespoons at a time until the sauce reaches a silky consistency that will coat the pasta (usually 1/4 to 1/2 cup).

Sauté vegetables: In a separate skillet or the same large sauté pan (push sauce to one side), add 1 tbs olive oil over medium-high heat. Add the zucchini and asparagus; sauté, stirring occasionally, until just tender-crisp, about 3–4 minutes. Add cherry tomatoes and cook 1–2 minutes more until they begin to soften. Stir in baby spinach and cook until wilted, about 1 minute.

Season vegetables: Season the vegetables with 1/2 tsp salt (you can reduce if you used more in sauce), a pinch of black pepper, and the lemon zest. Toss to combine. If using other daily proteins or vegetables (shrimp, mushrooms, roasted peppers), cook them at this stage and incorporate similarly.

Combine with sauce: Move the vegetables into the pan with the warm sauce and stir to combine and rewarm for 1–2 minutes so flavors meld.

Finish pasta in sauce: Add the drained pasta to the pan with sauce and vegetables. Toss vigorously over low heat for 1–2 minutes so the pasta absorbs the sauce. If the mixture seems dry, add more reserved pasta water, 1–2 tbs at a time, until glossy and well-coated.

Brighten and finish: Stir in 1 tbs fresh lemon juice, 1 tsp finishing olive oil, and 1/4 cup torn basil. Taste and adjust seasoning with additional salt, pepper, or lemon as needed.

Serve: Divide pasta among 4 warm plates or bowls. Sprinkle each serving with additional grated Parmesan (about 1 tbsp per serving) and a few torn basil leaves. Serve immediately.