Pasta Primavera

Ingredients

Instructions

1. 1

   Bring a large pot of salted water to a boil. Cook 1 lb of linguine or fettuccine for 1 minute less than the package time. Reserve 1 cup of pasta water before draining.

2. 2

   While the pasta cooks, prep 4 cups of mixed vegetables: 1 zucchini julienned, 1 bell pepper sliced, 1 cup broccoli florets, 1 cup snap peas, 1 cup cherry tomatoes halved, ½ cup asparagus cut into 1-inch pieces. Use what's in season.

3. 3

   Heat 3 tablespoons of olive oil in a large skillet over medium-high. Add 4 sliced garlic cloves and ¼ teaspoon red pepper flakes. Cook 30 seconds — garlic should turn pale gold, not brown.

4. 4

   Add the harder vegetables first (broccoli, asparagus, bell pepper). Stir-fry 3 minutes. Then add softer vegetables (zucchini, snap peas, cherry tomatoes). Cook 3 more minutes — vegetables should be crisp-tender.

5. 5

   Add the drained pasta to the skillet. Toss with the vegetables. Add ¾ cup of pasta water, ½ cup grated Parmesan, juice of 1 lemon. Toss for 60 seconds — the cheese, oil, and pasta water emulsify into a light glossy sauce.

6. 6

   Finish with a generous handful of torn fresh basil, salt and pepper to taste, a final grating of Parmesan, and a drizzle of good olive oil. Serve immediately on warm plates.