Rigatoni Primavera Recipe

Cook the pasta

Bring a large pot of water to a rolling boil. Add 1 tablespoon of salt to the water. Add rigatoni and cook until al dente according to package instructions (about 10–12 minutes). Reserve 1 cup of pasta cooking water, then drain the rigatoni and set aside.

While pasta cooks, keep reserved water warm and proceed with sauce and vegetables so timing aligns.

Sweat aromatics and carrots

Heat 1 tablespoon olive oil in a large wide skillet over medium heat. Add diced onion and a pinch of salt, cook 4–5 minutes until translucent. Add grated carrots and cook 3 minutes, stirring occasionally, until softened.

Add garlic and zucchini

Add minced garlic and sliced zucchini to the skillet and cook 2–3 minutes until garlic is fragrant and zucchini begins to soften. Stir frequently to avoid browning.

Cook asparagus and peas

Add asparagus pieces and frozen peas to the pan. Cook 3–4 minutes until asparagus is bright green and tender-crisp. Season with 1/4 teaspoon black pepper and red pepper flakes.

Add cherry tomatoes

Stir in halved cherry tomatoes and cook 1–2 minutes just to warm and slightly blister the skins, releasing some juice.

Build the light tomato-carrot sauce

Push vegetables to one side of the skillet. Add the remaining 1 tablespoon olive oil to the empty space and pour in the crushed tomatoes and 1 cup stock. Stir to combine with the vegetables and scraped browned bits. Bring to a gentle simmer and cook 5–7 minutes, allowing sauce to reduce slightly and the grated carrot to meld with the tomatoes.

Adjust seasoning

Taste the sauce and add remaining 1 teaspoon kosher salt (or to taste) and additional black pepper as needed. If sauce tastes acidic, add a pinch of sugar or 1/2 teaspoon lemon zest (optional) to balance.

Finish with goat cheese

Reduce heat to low. Crumble half of the goat cheese (about 2 oz) into the sauce and stir until creamy and incorporated. Add 1/4 cup reserved pasta water if needed to loosen the sauce to a silky consistency.

Combine pasta and sauce

Add drained rigatoni to the skillet and toss gently to coat in the sauce and vegetables. If the pan is too small, transfer sauce and vegetables to the pasta pot. Add additional reserved pasta water, a tablespoon at a time, until the sauce clings to the rigatoni (about 1/4–1/2 cup).

Brighten and crest

Stir in lemon juice and lemon zest, torn basil chiffonade, and the remaining goat cheese, leaving some small crumbles for garnish. Toss gently. If using, stir in grated Parmesan for extra umami.

Taste and adjust

Taste for seasoning and add salt, pepper, or red pepper flakes to taste. The sauce should be light, slightly tangy, and balanced with the sweetness of the carrots and tomatoes.

Serve

Divide rigatoni primavera among 4 plates or bowls. Garnish with extra basil leaves, remaining goat cheese crumbles, a light drizzle of olive oil, and extra lemon zest if desired. Serve immediately.