Pasta primavera

Italian · Pasta · 45 min · Serves 4

Pasta primavera is springtime on a plate—tender pasta tossed with whatever fresh vegetables you have on hand, finished with good olive oil and a squeeze of lemon. It's quick enough for a weeknight, elegant enough for company, and endlessly forgiving since it's really about celebrating fresh produce rather than following rules.

Ingredients

• 1 lbpasta (penne or spaghetti)
• 2 mediumzucchini
• 8 ozasparagus
• 2 cupscherry tomatoes
• 3garlic cloves
• 4 tbspextra virgin olive oil
• 1fresh lemon
• ½ cupfresh basil
• ½ cupparmesan cheese
• salt and pepper

Method

1. 1

   Bring a large pot of salted water to a boil and cook the pasta according to package directions. Reserve 1 cup of pasta water, then drain.

   10–12 min

2. 2

   While pasta cooks, cut zucchini into half-moons, trim asparagus, and halve the cherry tomatoes. Mince the garlic.

3. 3

   Heat olive oil in a large skillet over medium-high heat. Add garlic and cook for 30 seconds until fragrant, then add zucchini and asparagus. Sauté for 4–5 minutes until just tender-crisp.

   5 min

4. 4

   Add cherry tomatoes and cook for another 2 minutes until they soften slightly. Season with salt and pepper to taste.

   2 min

5. 5

   Add cooked pasta to the skillet along with ½ cup of reserved pasta water. Toss gently over medium heat for 1–2 minutes, adding more pasta water if it feels dry. The starch from the water will help create a light sauce.

   2 min

6. 6

   Remove from heat and stir in fresh basil and the juice of half a lemon. Taste and adjust seasoning.

7. 7

   Divide among bowls and top generously with parmesan. Serve warm with extra lemon wedges on the side.