Classic Pasta Primavera

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READY IN: 1hr 5mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Bring 4 quarts of water to boil in large pot for pasta.
  • Bring 3 quarts water to boil in a large saucepan for veggies with salt.
  • Fill a large bowl with ice water and set aside.
  • Add green beans to water and cook for 1.5 minutes.
  • Add asparagus and cook 30 seconds.
  • Add zucchini and cook 30 seconds.
  • Add peas and cook 30 seconds.
  • Drain veggies and plunge into ice water to stop cooking. Let them sit until chilled, about 3 minutes. Drain well and set aside.
  • Melt 3 tbs butter in the now empty saucepan over medium heat.
  • Add mushrooms and cook until soft and lightly brown, 8-10 minutes.
  • Stir in tomatoes and pepper flakes, cook until tomatoes begin to loose their shape, about 7 minutes.
  • Stir in heavy cream and bring to a simmer. Cook until sauce is slightly thickened, about 4 minutes. Cover and keep warm.
  • Add pasta and 1 tbs kosher salt to pot and cook, stirring often, until al dente.
  • While pasta is cooking, melt remaining 3 tbs butter in a skillet over medium heat. Add garlic and cook until fragrant, about 30 seconds.
  • Add blanched veggies and cook until heated through and infused with garlic, about 2 minutes.
  • Season to taste.
  • Bring tomatoe sauce back to a simmer over medium heat.
  • Drain pasta and return it to the pot.
  • Add tomato sauce, veggies, basil and lemon juice. Toss to combine.
  • Season with salt and pepper to taste.
  • Serve immediately passing Parmesan separately.
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