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Restaurants›Shore Grill And Grotto›Pasta Primavera Recipe

Pasta Primavera Recipe

Name: Shore Grill And Grottos PASTA PRIMAVERA Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 12 oz linguine or spaghetti (dried); 2 tsp kosher salt; 4 tbsp extra-virgin olive oil (for sauce); 1 tsp freshly ground black pepper; 0.25 tsp crushed red pepper flakes; 1 lb asparagus, trimmed and cut into 1½-inch pieces; 1 cup english peas (fresh or thawed frozen); 1 medium zucchini, halved lengthwise and cut into ½-inch half-moons; 1 medium yellow squash, halved and sliced ½-inch; 1 medium red bell pepper, seeded and cut into 1-inch strips; 0.5 medium red onion, cut into ½-inch wedges; 1 cup cherry tomatoes, halved; 2 tbsp olive oil (for roasting); 0.75 tsp salt (for roasting); 0.5 tsp black pepper (for roasting); 1 tsp lemon zest (finely grated); 2 tbsp lemon juice (fresh); 1 tbsp orange juice (fresh); 2 tbsp white wine (optional); 0.25 cup light vegetable or chicken stock (warm); 2 cloves garlic, minced; 0.5 medium shallot, minced; 0.25 cup fresh basil, chiffonade; 0.25 cup fresh flat-leaf parsley, chopped; 0.5 cup grated Parmesan cheese; 1 tbsp olive oil (to finish); 1 tbsp butter (optional, for silkier sauce); 4 each lemon wedges; 0.25 cup extra Parmesan (for serving)

Inspired by Shore Grill And Grotto

Time45m

Serves4

ROASTED SPRING VEGETABLES TOSSED IN LIGHT OLIVE OIL CITRUS SAUCE

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Ingredients

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Pasta & Pantry

12 oz linguine or spaghetti (dried)

2 tsp kosher salt

4 tbsp extra-virgin olive oil (for sauce)

1 tsp freshly ground black pepper

1/4 tsp Crushed red pepper flakes

Vegetables (roasted)

1 lb asparagus, trimmed and cut into 1½-inch pieces

1 cup english peas (fresh or thawed frozen)

1 medium zucchini, halved lengthwise and cut into ½-inch half-moons

1 medium yellow squash, halved and sliced ½-inch

1 medium red bell pepper, seeded and cut into 1-inch strips

1/2 medium red onion, cut into ½-inch wedges

1 cup Cherry tomatoes, halved

2 tbsp olive oil (for roasting)

3/4 tsp salt (for roasting)

1/2 tsp black pepper (for roasting)

Citrus Herb Sauce

1 tsp lemon zest (finely grated)

2 tbsp lemon juice (fresh)

1 tbsp orange juice (fresh)

2 tbsp white wine (optional)

1/4 cup light vegetable or chicken stock (warm)

2 cloves Garlic, minced

1/2 medium shallot, minced

1/4 cup Fresh basil, chiffonade

1/4 cup fresh flat-leaf parsley, chopped

1/2 cup Grated Parmesan cheese

Finish & Garnish

1 tbsp olive oil (to finish)

1 tbsp butter (optional, for silkier sauce)

4 each lemon wedges

1/4 cup extra Parmesan (for serving)

Method

Vegetables (roasted)

Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or lightly oil it.

On the prepared sheet, spread the asparagus pieces, zucchini half-moons, yellow squash slices, red pepper strips, and red onion wedges in a single layer so they roast rather than steam.

Drizzle 2 tablespoons olive oil over the vegetables. Sprinkle ¾ teaspoon salt and ½ teaspoon black pepper; toss lightly to coat evenly.

Place the baking sheet in the oven and roast for 12 minutes. After 12 minutes, add the cherry tomato halves and peas to the sheet (tucking them onto a corner so they warm but don’t overcook) and roast an additional 4–6 minutes, until vegetables are tender and slightly caramelized but still bright — total roasting time about 16–18 minutes.

Remove from oven and transfer roasted vegetables to a large bowl. If vegetables release liquid, drain briefly. Keep warm.

Pasta & Sauce

Bring a large pot of water to a rolling boil. Add 2 teaspoons kosher salt and the pasta. Cook linguine according to package directions until al dente (usually 8–10 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta.

Make the citrus-herb sauce

While pasta cooks, heat a wide sauté pan over medium heat. Add 4 tablespoons extra-virgin olive oil. Add the minced shallot and sauté 1–2 minutes until softened and translucent. Add the minced garlic and cook 30–45 seconds until fragrant but not brown.

Add the white wine (if using) and simmer 1 minute to reduce slightly. Add the warm stock, lemon juice, orange juice and lemon zest; stir and bring to a gentle simmer for 1–2 minutes to marry flavors.

Turn heat to low and whisk in 1 tablespoon butter (if using) until melted, then stir in ½ cup grated Parmesan until incorporated. Taste and adjust seasoning with ½ teaspoon kosher salt (or more to taste), ½ teaspoon freshly ground black pepper, and ¼ teaspoon crushed red pepper flakes if using.

Add the chopped parsley and basil to the sauce and stir to combine.

Add the drained pasta to the pan with the sauce. Toss gently, adding reserved pasta water 2–4 tablespoons at a time as needed to loosen and create a glossy coating. You may not use the whole cup; use enough so sauce clings to pasta (about 1/4–1/2 cup typically).

Finish & Serve

Add the roasted vegetables to the pan with the sauced pasta. Gently toss with the 1 tablespoon finishing olive oil to combine, taking care not to overwork the vegetables so they keep their shape.

Taste and correct seasoning with additional salt, black pepper, or lemon juice as desired. If sauce seems thin, simmer gently 30–60 seconds to concentrate; if too thick, add a splash more reserved pasta water.

Divide among 4 warm plates, sprinkle each portion with extra Parmesan and a few basil leaves if desired. Serve with lemon wedges on the side for additional brightness.