春季蔬菜意大利面

Name: 春季蔬菜意大利面
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 bunch 芦笋 去掉硬的末端，切成1½英寸长的段; 1 zucchini 西葫芦 纵向对半切，切成半月形; 1 cup 冷冻豌豆 解冻; 1 cup 樱桃番茄 对半切; 4 cloves 大蒜 薄片; 1 shallot 葱头 细丁; 0.5 cup 意大利面烹饪水 沥干前留用; 3 tbsp 橄榄油 特级初榨; 2 tbsp 无盐黄油; 1 tsp 柠檬皮屑 约1个柠檬; 2 tbsp 柠檬汁 新鲜挤压; 0.75 cup 帕玛森芝士 新鲜磨碎，加上上菜用; 0.25 cup 新鲜罗勒叶 撕碎; 2 tbsp 新鲜欧芹 粗切; 1 tsp 粗盐 加上意大利面水用的盐; 0.5 tsp 黑胡椒 新鲜研磨; 0.25 tsp 红辣椒片

主菜35 分钟4 份简单

关于此食谱

一道清爽、新鲜、令人满足的意大利面，装满了季节最好的蔬菜——芦笋、豌豆、西葫芦和樱桃番茄——全部拌入清淡的蒜味白葡萄酒酱汁中，配以大量帕玛森芝士。这是一道可靠的平日最爱，不到30分钟就能准备好，每一口都尝起来像春天的味道。

步骤说明

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.

春季蔬菜意大利面

主菜35 分钟4 份简单

关于此食谱

步骤说明

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.