Pasta Primavera with Garlic Cream Sauce

Name: Pasta Primavera with Garlic Cream Sauce
Cook time: 15 min
Yield: 4 servings
Cuisine: italian
Ingredients: 3000 ml water for boiling pasta; 12 g fine salt divided; 340 g dried pasta any short shape or spaghetti; 20 ml olive oil divided; 120 g yellow onion small dice; 80 g carrot thinly sliced on a bias; 3 g fine salt divided; 18 g garlic minced; 180 g zucchini halved lengthwise and sliced; 160 g red bell pepper thinly sliced; 180 g broccolini cut into 5 cm pieces; 10 ml olive oil divided; 240 ml heavy cream none; 120 ml vegetable broth low-sodium; 50 g Parmesan cheese finely grated; 1 g black pepper freshly ground; 2 g lemon zest finely grated; 15 ml lemon juice freshly squeezed; 3 g fine salt divided; 8 g fresh basil torn

A quick pasta main with sautéed spring-to-fall vegetables folded into a garlic cream sauce and tossed with hot pasta. The sauce stays light enough to coat the noodles without feeling heavy, and the vegetables keep their texture and color.

By Julienne

Cook time: 15 minutes

Servings: 4

Ingredients

3000 ml water for boiling pasta
12 g fine salt divided
340 g dried pasta any short shape or spaghetti
20 ml olive oil divided
120 g yellow onion small dice
80 g carrot thinly sliced on a bias
3 g fine salt divided
18 g garlic minced
180 g zucchini halved lengthwise and sliced
160 g red bell pepper thinly sliced
180 g broccolini cut into 5 cm pieces
10 ml olive oil divided
240 ml heavy cream none
120 ml vegetable broth low-sodium
50 g Parmesan cheese finely grated
1 g black pepper freshly ground
2 g lemon zest finely grated
15 ml lemon juice freshly squeezed
3 g fine salt divided
8 g fresh basil torn

Instructions

Bring 3000 ml water and 12 g salt to a boil in the 6 L pot. Add the pasta and cook until just al dente, usually 1 to 2 minutes less than the package time. Reserve about 120 ml pasta water, then drain. Pasta is al dente and drained; 120 ml cooking water reserved.
While the pasta cooks, heat 20 ml olive oil in the skillet over medium-high heat. Add the onion and carrot with a pinch of the remaining salt and cook for 2 minutes, stirring often. Onion is beginning to soften and smell sweet; carrot is slightly softened.
Add the garlic, zucchini, red bell pepper, and broccolini. Cook for 4 to 5 minutes, stirring and tossing, until the vegetables are crisp-tender and bright. Vegetables are tender at the edges but still have some bite.
Lower the heat to medium. Add the remaining 10 ml olive oil, heavy cream, vegetable broth, Parmesan, black pepper, lemon zest, and lemon juice. Stir until the cheese melts and the sauce lightly thickens, 2 to 3 minutes. If needed, loosen with 30 to 60 ml reserved pasta water. Sauce is smooth and coats the spoon lightly without separating.
Add the drained pasta to the skillet and toss for 1 minute until evenly coated. Fold in the basil, if using, then taste and adjust with a little more salt if needed from the reserved amount, without exceeding the total already allocated. Pasta is glossy, evenly sauced, and the vegetables are distributed throughout.