Pasta Primavera is the summer pasta you should be making for dinner tonight. This pasta uses a ton of fresh vegetables, which gives it the most delicious taste.
Ingredients:
- 1 minced medium shallot
- 2 smashed cloves garlic
- 6 asparagus spears cut into 1-inch pieces
- 1 diced small zucchini
- 1 1/4 cup broccolini cut into 1-inch pieces
- 10 cherry tomatoes cut in half
- 1 cup julienned carrots
- 1/2 cup fresh or frozen peas
- 2 tablespoons thinly sliced fresh basil leaves
- 3/4 cup diced orange or yellow bell pepper
- 1/2 cup sugar snap peas cut into halves
- 1 tablespoon finely grated lemon zest from 1 lemon
- 4 cups hot water
- 12 oz dried short pasta
- 2 1/2 teaspoons kosher salt
- 3/4 cup grated Parmesan cheese
- 6 tablespoons unsalted butter
- pinch red pepper flakes.
Instructions:
- Begin by combining the mashed garlic with 1/2 teaspoon of salt.
- Add 4 tablespoons butter and lemon zest to the mix. Stir all the ingredients together.
- Mix the shallot with 2 tablespoons butter and saute it for 2 to 3 minutes.
- In the meantime, put the pasta in hot water and include 2 teaspoons salt. Cook it until it’s done. It should be al dente.
- To cook the vegetables you should combine the broccolini, zucchini, carrots, asparagus, peas, bell peppers, and sugar snap peas. Cook for about 2 minutes while also stirring them from time to time.
- Add the Parmesan cheese, tomatoes, and the garlic-lemon paste. Wait for the cheese to melt. You should also wait for most of the liquid to disappear and have a creamy texture.
- You can now combine the pasta with the sauce and top it off with Parmesan, basil, and red pepper flakes.
