Pasta Primavera with Creamy Sauce

Name: Pasta Primavera with Creamy Sauce
Cook time: 18 min
Yield: 4 servings
Cuisine: italian
Ingredients: 3000 g water for boiling pasta; 12 g fine salt for pasta water and sauce seasoning; 340 g short pasta, such as penne or fusilli dry; 20 ml olive oil divided; 80 g yellow onion small dice; 80 g carrot thin matchsticks or small dice; 120 g red bell pepper thin strips; 4 g fine salt for pasta water and sauce seasoning; 180 g zucchini half-moons; 4 clove garlic cloves minced; 100 g frozen peas unthawed; 10 ml olive oil divided; 180 ml heavy cream; 2 g fine salt for pasta water and sauce seasoning; 60 g finely grated Parmesan cheese; 2 g lemon zest finely grated; 15 ml lemon juice freshly squeezed; 2 g black pepper freshly ground; 8 g flat-leaf parsley chopped

A 30-minute pasta main built around short pasta, sautéed vegetables, and a cream-Parmesan sauce. The vegetables stay crisp-tender, the sauce coats the pasta without being heavy, and a little lemon keeps the dish from tasting flat.

By Julienne

Cook time: 18 minutes

Servings: 4

Ingredients

3000 g water for boiling pasta
12 g fine salt for pasta water and sauce seasoning
340 g short pasta, such as penne or fusilli dry
20 ml olive oil divided
80 g yellow onion small dice
80 g carrot thin matchsticks or small dice
120 g red bell pepper thin strips
4 g fine salt for pasta water and sauce seasoning
180 g zucchini half-moons
4 clove garlic cloves minced
100 g frozen peas unthawed
10 ml olive oil divided
180 ml heavy cream
2 g fine salt for pasta water and sauce seasoning
60 g finely grated Parmesan cheese
2 g lemon zest finely grated
15 ml lemon juice freshly squeezed
2 g black pepper freshly ground
8 g flat-leaf parsley chopped

Instructions

Bring 3000 g water and 12 g salt to a boil in the 6 L pot. Add 340 g pasta and cook until just al dente, about 8 to 10 minutes depending on shape. Reserve 120 ml pasta water, then drain. Pasta is tender with a firm center and the water is salted enough to taste noticeably seasoned.
While the pasta cooks, heat 20 ml olive oil in the skillet over medium heat. Add the onion, carrot, and bell pepper with 4 g salt and cook for 4 minutes, stirring often. The onion softens and the carrot begins to lose its raw crunch without browning heavily.
Add the zucchini and garlic, then cook for 2 minutes. Add the peas and cook for 1 minute more so the vegetables stay crisp-tender. The zucchini is bright and just tender, and the peas are hot through.
Lower the heat to medium-low. Add the remaining 10 ml olive oil, the heavy cream, and 4 g salt. Simmer for 2 minutes, stirring, until the sauce lightly thickens. The sauce looks glossy and slightly nappant, not watery.
Add the drained pasta, Parmesan, lemon zest, lemon juice, and black pepper. Toss for 1 to 2 minutes, adding up to 120 ml reserved pasta water a little at a time until the sauce coats the noodles smoothly. The cheese melts into the sauce and the pasta is evenly coated without pooling liquid.
Off the heat, fold in the parsley and serve immediately. The herbs stay green and fragrant, and the pasta holds a creamy sheen.