Pasta de Vegetales de Primavera
Principal35 min4 porcionesFácilSobre esta receta
Una pasta brillante, fresca y satisfactoria cargada de los mejores vegetales de la temporada — espárragos, guisantes, calabacín y tomates cherry — todo mezclado en una salsa ligera de ajo y vino blanco con abundante Parmesano. Este es un favorito confiable entre semana que se prepara en menos de 30 minutos y sabe a primavera en cada bocado.
Instrucciones
- 1
Bring a large Pot of water to a boil. Season it very generously with Kosher Salt — it should taste pleasantly salty, like mild seawater. This is your only chance to season the pasta itself.
- 2
Cook the pasta according to package directions until just al dente (usually 1 minute less than the package suggests). Before draining, scoop out at least ½ cup of the starchy Pasta Cooking Water Reserved Before Draining and set it aside — this is key to building your sauce. Drain the pasta and set aside.
- 3
While the pasta cooks, heat the Olive Oil in a large Skillet over ^[medium heat]. Add the Shallot and cook, stirring occasionally, until softened, about 2–3 minutes. Add the sliced Garlic and Red Pepper Flakes (if using) and cook for 1 more minute until fragrant. Don't let the Garlic brown.
- 4
Add the Zucchini Halved Lengthwise to the Skillet and cook, stirring occasionally, until just tender, about 3 minutes. Add the Asparagus Tough Ends Snapped Off pieces and cook for another 2 minutes — they should be bright green and just barely tender.
- 5
Pour in the white wine and let it simmer, stirring occasionally, until mostly reduced, about 2 minutes. Add the Cherry Tomatoes Halved and Peas, stir to combine, and cook for 1–2 minutes until the tomatoes begin to soften slightly.
- 6
Add the drained pasta directly to the Skillet. Pour in ¼ cup of the reserved Pasta Cooking Water Reserved Before Draining and add the Butter. Toss everything together vigorously with Tongs for 1–2 minutes over ^[medium heat]. The starchy water and Butter will emulsify into a light, silky sauce that coats every strand. Add more Pasta Cooking Water Reserved Before Draining a splash at a time if the pasta looks dry.
- 7
Remove the Skillet from heat. Add the Lemon Zest From About 1 Lemon, Lemon Juice, and freshly grated Parmesan Cheese. Toss well to combine. Taste and adjust Kosher Salt and Black Pepper as needed.
- 8
Divide the pasta among warm bowls. Top with torn fresh Basil Leaves, chopped Parsley (if using), an extra grating of Parmesan Cheese, and a crack of Black Pepper. Serve immediately.
