Celebrate spring with this lighter, brighter, but just as luxurious version of Pasta Primavera. Incredibly simple and quick to make, this veggie-loaded pasta dish makes an elegant, yet family friendly meal.
Prep Time20 minutesmins
Cook Time20 minutesmins
Total Time35 minutesmins
Servings: 4
Ingredients
4Tablespoonsextra-virgin olive oil
4garlic clovespeeled and smashed gently with the side of a knife
8oz.asparaguswoody ends removed and cut into 1-in pieces
4oz.sugar snap peasstrings removed, cut on a sharp bias into 1/2-inch slices
1medium zucchinisliced into thin strips
1bunch green onionschopped (about 1 cup)
1cupgrape tomatoeshalved
1cupfresh or frozen English peas
1/4cupheavy whipping cream(or use 2 tablespoons butter, or more olive oil)
1teaspoonkosher saltplus more to taste
1/4teaspoonFreshly ground pepperplus more to taste
1lb.dried short pastasuch as penne, fusilli, gemelli, etc.
2oz.Parmesan cheesegrated (about 1/2 cup) plus more for the table
Instructions
Bring a large pot of heavily salted water to a boil over high heat.
While the water is coming to a boil, heat olive oil in a large skillet over medium-high heat. Add garlic and cook until very fragrant and just starting to brown on both sides, about 2 to 3 minutes. Stir in the asparagus, snap peas and zucchini and add a 1/2 cup of the boiling pasta water. Cover skillet and cook until vegetables are barely tender, about 3 minutes. (If your skillet doesn't have a lid, add another 1/4 cup of water and cook for 2 minutes longer).
Remove the garlic, and stir in the green onions, grape tomatoes, peas, heavy cream, 1 teaspoon salt, and 1/4 teaspoon pepper. Cook for another minute, remove from heat; set aside.
Meanwhile, cook the pasta just until al dente (about 2 to 3 minutes less than the package instructions). Reserve about 1 cup pasta water, and drain well. Transfer pasta to the skillet and toss to coat, adding a few splashes of pasta water as needed (I usually add about 1/2 cup).
Remove skillet from heat and stir in Parmigiano-Reggiano, basil and chives (if using). Taste and season with a bit more salt and pepper, if needed. Serve immediately, passing more parmesan around the table.
Notes
Leftovers and storageLeftovers of pasta primavera make great lunches. That said, the softer veggies (peas, zucchini, etc) will get a bit mushy when reheated so I sometimes eat it cold or barely reheated—still delish.To store: Once cooled, transfer pasta to an air-tight container and refrigerate for up to 4 days. To reheat, place the pasta primavera along with a splash of water in a saucepan. Cook over medium heat on the stovetop, until warmed through.