Spring Vegetable Pasta

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.

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