Pasta Primavera Recipe
sautéed veggies w / fresh basil tossed in a light garlic citrus olive oil over linguine
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Ingredients
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Pasta
Vegetables & Herbs
Sauce & Seasoning
Method
Pasta
- 1
Boil pasta
Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt. Add 12 oz linguine and cook until al dente according to package instructions (usually 8–10 minutes). Reserve 1 cup pasta cooking water, then drain the pasta and set aside.
Vegetables & Herbs
- 2
Prep vegetables
While the pasta cooks, thinly slice 4 cloves garlic and 1 cup yellow onion. Julienne 1 red bell pepper, cut 1 zucchini into 1/2-inch half-moons, trim and cut asparagus into 1-inch pieces, halve 1 cup cherry tomatoes, and chiffonade 1 cup fresh basil.
- 3
Sauté vegetables
Heat 2 tbsp extra-virgin olive oil in a large wide skillet over medium-high heat. Add the sliced garlic and cook 30–45 seconds until fragrant but not browned. Add the sliced onion and sauté 2–3 minutes until translucent. Add the red bell pepper and asparagus and cook 3–4 minutes until they begin to soften. Add the zucchini and cook another 2 minutes until all vegetables are tender-crisp. Add the cherry tomatoes and cook 1 minute just to warm and start to blister. Remove from heat and stir in the chiffonade basil to wilt slightly.
Sauce & Seasoning
- 4
Make citrus garlic oil
In a small bowl combine 3 tbsp extra-virgin olive oil, 1 tsp lemon zest, 2 tbsp fresh lemon juice, 2 tbsp white wine (optional), 1 tsp red pepper flakes, 1 tsp salt, and 1 tsp freshly ground black pepper. Whisk to emulsify. Taste and adjust seasoning.
- 5
Toss pasta and vegetables
Return the skillet with vegetables to low heat. Add the drained linguine to the skillet. Pour the citrus garlic oil over the pasta and vegetables. Toss vigorously with tongs to combine, adding up to 1 cup reserved pasta water, a few tablespoons at a time, to loosen and create a light glossy sauce that coats the pasta. Cook together 1–2 minutes so flavors meld — do not boil off the citrus brightness. Adjust salt and pepper to taste.
- 6
Serve
Divide pasta among 4 plates or bowls. Sprinkle each serving with grated Parmesan cheese if desired and a few extra basil ribbons. Serve immediately with lemon wedges on the side.
