Pasta Primavera is Retro But Never Gets Old

Instructions

1. Step 1

   Gather the ingredients.

2. Step 2

   Bring a large pot of well-salted water to a boil over high heat. Cook 8 ounces penne according to package instructions for al dente.

3. Step 3

   Drain pasta, reserving 1 cup of cooking water.

4. Step 4

   While the pasta is cooking, heat 3 tablespoons olive oil in a large skillet over medium-high. Add 2 cups broccoli florets, cut into bite-size pieces and cook, stirring occasionally, until bright green, about 2 minutes.

5. Step 5

   Add 1 cup sliced red onion , 1 small zucchini, sliced into half moons , 1/4 teaspoon fine salt , 1/4 teaspoon black pepper , and 1/4 teaspoon crushed red pepper . Cook, stirring occasionally, until the vegetables are tender-crisp, about 4 minutes. Transfer the vegetables to a medium bowl and set aside.

6. Step 6

   Reduce the heat to medium and add 2 tablespoons unsalted butter to the skillet. Once melted, stir in 4 garlic cloves, finely chopped and cook, stirring constantly, until fragrant, about 30 seconds. Stir in 1 cup cherry tomatoes, halved and 1 tablespoon finely chopped basil , then pour in 1/2 cup heavy cream and 1/2 cup of the reserved pasta cooking water . Bring to a simmer over medium, then gradually stir in 1/2 cup (2 ounces) finely grated parmesan until the cheese is melted and the sauce is smooth, about 1 minute.

7. Step 7

   Add 1/2 cup frozen peas , 1 teaspoon grated lemon zest , and 1 1/2 tablespoons fresh lemon juice . Let simmer until the sauce is slightly thickened and creamy, about 2 minutes.

8. Step 8

   Return the cooked vegetables to the skillet and stir in the cooked pasta. Cook over medium heat, stirring constantly, until the pasta is evenly coated in sauce, about 2 minutes, adding remaining pasta water as needed to reach the desired consistency. Divide the pasta evenly between 4 bowls. Garnish with fresh basil leaves .