Pasta Primavera
Pasta tossed with spring vegetables in a light garlic, lemon, and Parmesan sauce.
Serves 4
Prep 15 min
Cook 20 min
Ingredients
- 12 oz penne or fusilli
- 2 tablespoons olive oil
- 3 cloves garlic, sliced
- 1 zucchini, sliced thin
- 1 cup asparagus, cut in 1-inch pieces
- 1 cup cherry tomatoes, halved
- 1 cup peas
- 1/2 cup heavy cream or pasta water
- 1/2 cup grated Parmesan
- 2 tablespoons lemon juice
- 1/4 cup chopped basil
- 1/2 teaspoon salt
Steps
Step 1. Boil the pasta in salted water until al dente. Save 1 cup of the water, then drain.
Step 2. Cook the garlic in the oil for 30 seconds. Add the zucchini and asparagus and cook for 4 minutes.
Step 3. Add the tomatoes and peas and cook for 2 minutes. Pour in the cream and simmer 2 minutes.
Step 4. Add the pasta, Parmesan, lemon juice, and salt and toss with pasta water until glossy. Top with basil.
Where this recipe comes from
Yoribang Italian pasta recipes by Yoribang. License: Free to use. View the original (opens in a new tab)
More Yoribang write-ups of Italian pasta dishes. Salt the pasta water well, until it tastes like mild seawater, and always save a cup of it: the starch is what makes sauces cling. Guanciale, Pecorino Romano, and ricotta salata are sold at Italian delis and many supermarkets.