Pasta Primavera
Store the pasta in an airtight container for up to 3 days. When reheating on the stove (preferably in a nonstick skillet), cook over low heat until warmed through. Since the pasta will have absorbed most of the liquid, add a little bit of cream.
Ingredients :
- Kosher salt
- 12 oz. spaghetti
- 1/4 cup extra-virgin olive oil
- 1 large zucchini, sliced into 1/2" half-moons
- 1 bunch asparagus, trimmed, quartered crosswise
- 1/2 red onion, sliced into 1/4" half-moons
- 2 small leeks, cut into 1/2" half-moons
- 1 red bell pepper, seeds and ribs removed, chopped
- 5 cloves garlic, finely chopped
- 1 cup grape tomatoes
- 3/4 cup heavy cream
- 1/3 cup frozen peas, thawed
- 2 oz. Parmesan, finely grated, plus more for serving
- Lemon zest and juice from 1 small lemon
- Freshly ground black pepper
Directions :
- In a large pot of boiling salted water, cook pasta, stirring occasionally, until just under al dente according to package directions, 6 to 7 minutes. Reserve 1 1/2 to 2 cups pasta water.
- Meanwhile, in a large high-sided skillet over medium-high heat, heat 1/4 cup oil. Cook zucchini, stirring occasionally, until starting to soften and turn lightly golden but still vibrant green, 3 to 4 minutes; season with 1/2 teaspoon salt. Add asparagus, season with 1/2 teaspoon salt, and cook, stirring often, until asparagus is vibrant green and softened, about 4 minutes. Transfer vegetables to a plate.
- Reduce heat to medium. Coat skillet with 1 to 2 tablespoons oil, if needed. Add onions and leeks and cook, stirring occasionally, until beginning to wilt and caramelize, about 5 minutes; season with 1 teaspoon salt. Add bell pepper and cook, stirring and reducing heat if onions and leeks start to char, until slightly softened, 3 to 4 minutes more. Add garlic and cook, stirring, until fragrant and onions are translucent, about 2 minutes.
- Reduce heat to medium-low. Add tomatoes, cream, peas, and reserved 1/2 cup pasta water. Cook, stirring occasionally, until tomatoes are tender and beginning to burst, 2 to 3 minutes. Add spaghetti, reserved zucchini and asparagus, Parmesan, and a splash of pasta water and cook, tossing to combine and adding more pasta water as needed, until sauce is glossy and cheese is melted.
- Stir in lemon zest and juice (if using); season with pepper.
