Pasta Primavera

This vegetarian pasta is a great way to use all of your fresh vegetables from the farmer’s market (or even the ones still hanging on in your fridge). The vegetables are cooked until they are just tender and still crisp, then coated in a delicate, lemony cream sauce and sprinkled with fresh Parmesan and herbs. Originally, this recipe was made with spaghetti, but a shorter pasta shape that’s the same size as the vegetable pieces provides a more enjoyable bite. “Primavera” means spring, but any vegetable from the spring and summer season is welcome in this dish. Feel free to add asparagus, cherry tomatoes, carrots and more — just note which vegetables cook faster than others and adjust as needed.

Ingredients

• Salt and freshly ground black pepper
• 1 pound penne or other short pasta
• 1 cup frozen peas
• 3 tablespoons olive oil
• 1 red onion, thinly sliced
• 1 red bell pepper, sliced into matchsticks
• 2 cups bite-size broccoli florets
• 1 zucchini, sliced into 1/4-inch-thick half moons
• 1 yellow squash, sliced into 1/4-inch-thick half moons
• 1 tablespoon unsalted butter
• 1 medium shallot, minced
• 4 garlic cloves, thinly sliced
• 1 cup vegetable broth
• 0.5 cup heavy cream
• 1 tablespoon lemon zest and 3 tablespoons lemon juice (from 1 lemon)
• 0.5 cup freshly grated Parmesan, plus more for serving
• Chopped fresh basil, for serving
• Chopped fresh parsley, for serving

Steps

1. In a large pasta pot, bring salted water to a boil.  Add pasta and cook until al dente (according to package instructions); 2 minutes before the pasta is done, add the peas. Drain the pasta and peas and set aside.
2. While the pasta is cooking, heat a large skillet (at least 12 inches) or a Dutch oven on medium and add olive oil. When the oil is hot, add the red onion, red bell pepper and broccoli. Cook, stirring occasionally, until broccoli is slightly softened, about 4 minutes. Add the  zucchini and yellow squash and continue to cook for 3 to 5  minutes, until all vegetables are tender but still crisp. Season with salt and pepper and remove vegetables from the pan and set aside. 
3. To the same pan over medium, add the butter, shallot and garlic. Cook for 2 minutes, stirring constantly, until aromatic. Add the vegetable broth, bring to a boil and then decrease the heat to medium. Stir in the heavy cream, lemon zest and juice, bring to a simmer, and cook until sauce thickens slightly, 4 to 5 minutes. 
4. Add the reserved vegetables and pasta and peas to the skillet, stirring to combine. Stir in the Parmesan until combined with the sauce, coating the vegetables and pasta. Season with salt and pepper. Serve garnished with basil, parsley and more Parmesan.