Pasta with Garlic and Seasonal Vegetables

Name: Pasta with Garlic and Seasonal Vegetables
Cook time: 18 min
Yield: 4 servings
Cuisine: italian
Ingredients: 3000 ml water for boiling the pasta; 8 g fine salt divided; 320 g dried pasta spaghetti, linguine, or penne; 120 ml reserved pasta cooking water reserved from the pasta pot; 20 ml olive oil divided; 100 g yellow onion sliced thinly; 200 g zucchini cut into half-moons; 160 g red bell pepper seeded and sliced thinly; 2 g fine salt divided; 12 g garlic minced; 1 g red pepper flakes; 10 ml olive oil divided; 40 g parmesan cheese finely grated; 1 g black pepper freshly ground; 8 g flat-leaf parsley chopped

An inspired Italian-style weeknight pasta built around quick-cooking vegetables, garlic, and olive oil. The vegetables are sautéed until just tender, then tossed with pasta water and parmesan to make a light sauce that coats the noodles without becoming heavy.

By Julienne

Pasta with Garlic and Seasonal Vegetables

Cook time: 18 minutes

Servings: 4

Ingredients

3000 ml water for boiling the pasta
8 g fine salt divided
320 g dried pasta spaghetti, linguine, or penne
120 ml reserved pasta cooking water reserved from the pasta pot
20 ml olive oil divided
100 g yellow onion sliced thinly
200 g zucchini cut into half-moons
160 g red bell pepper seeded and sliced thinly
2 g fine salt divided
12 g garlic minced
1 g red pepper flakes
10 ml olive oil divided
40 g parmesan cheese finely grated
1 g black pepper freshly ground
8 g flat-leaf parsley chopped

Instructions

Bring 3000 ml water to a boil in a large pot. Add 8 g of the salt and the pasta, then cook until just al dente according to the package timing, usually 1 to 2 minutes shy of done. Reserve 120 ml pasta water before draining. The pasta is flexible but still has a firm center; the cooking water is cloudy and starchy.
While the pasta cooks, heat 20 ml of the olive oil in a large skillet over medium-high heat. Add the onion, zucchini, and bell pepper with the remaining 2 g salt and cook, stirring occasionally, until the vegetables are glossy and lightly browned at the edges, about 6 to 8 minutes. The vegetables are tender-crisp and beginning to caramelize, with browned spots on the pan side.
Add the garlic and red pepper flakes, if using, along with the remaining 10 ml olive oil. Cook for 30 to 45 seconds, just until fragrant. The garlic smells sweet and aromatic but has not browned.
Add the drained pasta and 90 ml of the reserved pasta water to the skillet. Toss over medium heat for 1 to 2 minutes until the pasta is glossy and the vegetables cling to it. Add a little more reserved pasta water if the pan looks dry. The sauce lightly coats the pasta instead of pooling in the pan.
Turn off the heat. Add the parmesan, black pepper, and parsley, if using, and toss until the cheese melts and the pasta looks evenly seasoned. Serve immediately with extra parmesan if desired. The cheese has melted into a light sauce and the pasta is steaming hot.