Pasta Primavera
Spring vegetables, lemon, garlic and parmigiano.
Maui's an app that plans a whole week of dinners like this one. See how it works ↓
Stage the vegetables - hardy ones (asparagus, zucchini) go first because they need time; delicate ones (tomatoes, snap peas) go in late so they stay bright and crunchy. Dumping everything in at once = a sad gray mush. The lemon at the end ties the whole thing together.
Ingredients
Everything below makes 4 servings.
- 1 lbpenne
- 1 bunchasparagustrimmed, cut into 1.5-inch pieces
- 1 mediumzucchinihalved lengthwise, sliced into half-moons
- 1 pintcherry tomatoeshalved
- 1 cupsugar snap peastrimmed
- 1 mediumshallotthinly sliced
- 3garlic clovesminced
- 3 tbspextra-virgin olive oil
- 2 tbspunsalted butter
- 1lemonzested and juiced
- ¼ cupfresh basiltorn
- ½ cupparmigiano-reggianofreshly grated
- ¼ tspred pepper flake
- 1½ tspkosher salt
- ½ tspblack pepper
In the app these rescale to however many people you're feeding.
Nutrition
Per serving, as written.
- 640calories
- 22gprotein
- 84gcarbs
- 22gfat
Swaps move these numbers. A different protein or base changes them.
Instructions
Knife work first, then the stove. Nothing below asks you to chop while something burns.
- Bring a large pot of well-salted water to a boil for the pasta.
- Trim asparagus and cut into 1.5-inch pieces; halve the zucchini lengthwise and slice; halve cherry tomatoes; trim snap peas.
- Thinly slice shallot; mince 3 garlic cloves.
- Zest and juice the lemon; tear the basil; grate the parmigiano.
Saute hardy veg
Heat olive oil in the skillet over medium-high. Add asparagus and zucchini and salt. Cook 4-5 min, stirring occasionally, until just tender and edges are blistered. Push to side.
5 min · hands onAdd aromatics
Reduce heat to medium. Add shallot to the cleared space with remaining olive oil. Cook 2 min until soft. Add garlic and red pepper flake; cook 30 sec until fragrant.
2 min · hands onBoil pasta
Drop penne into the boiling water and cook 1 min less than package. Reserve 1 cup pasta water before draining.
9 min · hands onAdd tender veg
Stir cherry tomatoes and snap peas into the skillet. Cook 2-3 min until tomatoes start to slump and snap peas are bright and crisp-tender.
3 min · hands onMarry
Add drained pasta and 1/2 cup pasta water and butter and lemon juice. Toss vigorously over medium 60-90 sec to emulsify into a glossy sauce. Add more pasta water by the splash if dry. Season with salt and pepper.
2 min · hands onFinish
Off heat, stir in lemon zest, half the basil, and half the parmigiano. Plate, top with remaining basil and cheese and a final drizzle of extra-virgin olive oil.
1 min · hands onMake it yours
Every swap here is one Maui already knows how to make, including what it does to the timing.
Sear 1 lb cubed chicken thigh 6 min before veg, fold back in at the end. Adds about 10 minutes.
Sear 1 lb shrimp 90 sec/side, fold in at the end. Adds about 5 minutes.
Stir 1 can drained cannellini into the vegetable saute.
Toast bread, drizzle with olive oil.
What keeps
Best fresh, but holds 3 days fridge. Reheat in a skillet with a splash of olive oil and water; microwave makes veg soggy.
Cut vegetables and store raw if prepping ahead.
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