Pasta Primavera
Bright spring vegetables tossed with al dente pasta, lemon, and grated Parmesan for a fresh, lively weeknight meal. Quick sautéing and a splash of starchy pasta water create a silky sauce that clings to every strand.
12 oz pasta, spaghetti or linguine
2 tbsp olive oil
2 tbsp butter, unsalted
3 clove garlic, minced
1 shallot, finely chopped
1 cup cherry tomatoes, halved
1 bunch asparagus, trimmed and cut into 1-inch pieces
1 zucchini, cut into 1/2-inch half-moons
1 red bell pepper, seeded and thinly sliced
1 cup frozen peas, thawed
½ cup vegetable broth
2 tbsp lemon juice, freshly squeezed
1 tsp lemon zest, from 1 lemon
½ cup fresh basil, chopped
½ cup parmesan, finely grated
1 tsp salt
½ tsp black pepper, freshly ground
¼ tsp red pepper flakes
1 cup reserved pasta water, hot
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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