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Pasta Primavera with Fresh Spring Vegetables
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Course Main Course
Cuisine Italian
Servings 4 people

Equipment

  • Large Pot
  • Large Skillet
  • Colander

Ingredients
  

  • 12 ounces penne or fettuccine
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 8 ounces asparagus, cut into 1-inch pieces
  • 1 medium zucchini, thinly sliced
  • 1 cup fresh or frozen peas
  • 1 cup cherry tomatoes, halved
  • 2 tablespoons fresh lemon juice
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh basil
  • Salt and black pepper

Instructions
 

  • Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente, then drain and set aside.
  • Heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook for about 1 minute until fragrant.
  • Add the asparagus and zucchini to the skillet. Cook for 4 to 5 minutes, stirring occasionally, until the vegetables begin to soften.
  • Stir in the peas and cherry tomatoes. Cook for 2 more minutes until the tomatoes start to soften and the peas are heated through.
  • Add the drained pasta to the skillet along with the lemon juice, Parmesan cheese, and basil. Toss well to combine and season with salt and black pepper to taste.

Notes

Cook the vegetables just until crisp-tender so they keep their color and texture. Leftovers store well in the fridge for two days and reheat gently on the stove with a splash of water or olive oil to loosen the sauce. Use the freshest asparagus and peas available for the brightest flavor.
Course: Main Course
Cuisine: Italian
Equipment: Large Pot, Large Skillet, Colander