Pasta Primavera
Ingredients
- 12 oz linguine or fettuccine or pasta shape of choice
- 3 tbsp extra-virgin olive oil divided, plus more for finishing
- 5 cloves garlic thinly sliced
- 1/3 cup dry white wine such as Pinot Grigio; or substitute vegetable broth
- 1/2 cup reserved pasta water plus more as needed
- 2 tbsp fresh lemon juice about 1 lemon
- 1 tsp lemon zest
- 1/2 tsp red pepper flakes adjust to taste
- kosher salt and freshly ground black pepper to taste
- 1 bunch asparagus tough ends trimmed, cut into 2-inch pieces
- 2 medium zucchini halved lengthwise and sliced into half-moons
- 1 medium yellow bell pepper thinly sliced
- 1.5 cups cherry tomatoes halved
- 3/4 cup frozen peas thawed
- 1/2 medium red onion thinly sliced
- 1/2 cup Parmesan cheese freshly grated, plus more for serving
- 1/3 cup fresh basil leaves torn
- 2 tbsp fresh parsley roughly chopped
Instructions
- Bring a large pot of water to a boil. Season generously with kosher salt — the water should taste pleasantly salty. Cook pasta according to package directions until al dente. Before draining, use a ladle to reserve at least 1 cup of pasta water. Drain the pasta and set aside.
- While the pasta cooks, heat 2 tablespoons of olive oil in a large, wide skillet or sauté pan over medium-high heat until shimmering. Add the red onion and bell pepper with a pinch of salt. Cook, stirring occasionally, for 3 to 4 minutes until softened and beginning to caramelize at the edges.
- Add the asparagus and zucchini to the pan. Toss to combine and cook for 3 to 4 minutes, stirring occasionally, until the vegetables are tender-crisp with some golden color. Do not overcrowd — work in batches if your pan is small.
- Push the vegetables to the sides of the pan and add the remaining 1 tablespoon of olive oil to the center. Add the sliced garlic and red pepper flakes to the oil. Cook for 60 seconds, stirring constantly, until fragrant but not browned.
- Add the cherry tomatoes to the pan. Let them sit undisturbed for 1 to 2 minutes to blister, then stir and cook for another 2 minutes until they begin to burst and release their juices.
- Pour in the white wine and let it simmer for 1 to 2 minutes, scraping up any browned bits from the bottom of the pan. Add the thawed peas and stir to combine.
- Add the drained pasta directly to the skillet with the vegetables. Pour in 1/2 cup of the reserved pasta water and toss everything together over medium heat, using tongs to coat the pasta evenly. Add more pasta water a splash at a time if needed — you want a light, glossy sauce that clings to the noodles, not a dry or soupy dish.
- Remove the pan from the heat. Add the lemon juice, lemon zest, and grated Parmesan. Toss vigorously until the cheese melts into the sauce and everything looks silky and well combined. Taste and adjust salt, pepper, and lemon juice as needed.
- Fold in the torn basil and chopped parsley. Drizzle with a finishing thread of extra-virgin olive oil. Divide among warmed bowls, top with additional Parmesan and fresh basil, and serve immediately.
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat with a splash of water or vegetable broth and a drizzle of olive oil, tossing until warmed through. Make it vegan: Omit the Parmesan or use a plant-based alternative. Add an extra tablespoon of olive oil and a teaspoon of nutritional yeast for savory depth. Add protein: Grilled shrimp, rotisserie chicken, or canned white beans all work beautifully. Add cooked protein when combining the pasta with the vegetables. Pasta shape swaps: Penne, rigatoni, farfalle, or orecchiette all work great if you prefer short pasta. Vegetable swaps: Broccoli florets, snap peas, baby spinach, mushrooms, corn, or broccolini are all excellent additions or substitutions based on what's in season.