Pasta primavera
Preppy Kitchen · ♥ 7.5K likes · 240.7K views · 8 min video
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Ingredients
Method
Techniques
- water
- 1 tbsp salt
Fill a large pot with water, add about a tablespoon of salt and bring to a boil over medium-high heat.
- ⅓ whole red onion
- 1 whole small red bell pepper
- yellow bell pepper
Peel and slice the red onion; stem, seed and slice the bell peppers.
- 1 whole green zucchini
- 1 whole yellow squash
Halve the zucchini and yellow squash lengthwise and cut into thin slices.
- 2 tbsp olive oil
Heat the olive oil in a large skillet over medium-high until shimmering; cook the onion 2 minutes, stirring frequently.
Shimmering oil and the onion
- 12 stalks asparagus
Add the asparagus pieces and the peppers; cook 2 minutes, stirring.
Asparagus and peppers
- 4 cloves garlic
Add the squash, zucchini and pressed garlic; cook 2 to 3 or even 4 minutes, stirring frequently.
Squash, zucchini and pressed garlic
- 1 tsp salt
- ½ tsp black pepper
- 2 tsp Italian seasoning
Season with the salt, black pepper and Italian seasoning or other herbs; take off the heat while crisp-tender.
- ½ cup pasta water
Drain the al dente pasta, reserving half a cup of pasta water.
- 2 tbsp butter
- 3 tbsp lemon juice
Return the pasta to the pot with the vegetables, butter and reserved pasta water; add the tomatoes and about 3 tablespoons of lemon juice and stir until the butter melts.
Butter and pasta water for a silky sauce
- freshly grated Parmesan
- basil
Serve in a bowl garnished with freshly grated Parmesan and basil.
Serving