Ingredients:

  • 1 lb dried pasta (penne, fusilli, or fettuccine)
  • 2 tbsp sea salt
  • 2 medium carrots, peeled and sliced into ribbons
  • 1 small head broccoli, cut into bite-sized florets
  • 1 medium zucchini, quartered and sliced
  • 1 red bell pepper, thinly sliced into strips
  • 1 cup fresh or frozen peas
  • 1/2 lb asparagus, trimmed and cut into 2-inch pieces
  • 3 tbsp extra virgin olive oil
  • 3 cloves garlic, thinly sliced
  • 1 large shallot, finely diced
  • 1/2 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1/4 cup fresh basil, chiffonade
  • 1/2 tsp red pepper flakes

Instructions:

  1. Fill a large pot with water and add the 2 tbsp sea salt. Bring to a rolling boil.
  2. Drop the 1 lb dried pasta into the boiling water. Set a timer for 2 minutes less than the package directions.
  3. While the water heats, peel the 2 medium carrots into ribbons and chop the broccoli, zucchini, pepper, and asparagus. Note: Consistent sizing ensures even cooking.
  4. In your large skillet, heat 3 tbsp olive oil over medium heat. Add the diced shallot and 3 cloves sliced garlic. Cook for 2 mins until fragrant and translucent.
  5. Add the carrots, broccoli, and red bell pepper to the skillet. Sauté for 3 to 4 minutes until colors turn vibrant.
  6. Toss in the zucchini, asparagus, and 1/2 tsp red pepper flakes. Cook for another 3 minutes.
  7. Pour in the 1/2 cup heavy cream and 1 cup peas. Bring to a low simmer for 1 minute until small bubbles form.
  8. Scoop out 1/2 cup of pasta water, then drain the pasta. Add the pasta to the skillet along with the 1/2 cup Parmesan cheese and the lemon juice.
  9. Toss everything vigorously, adding a splash of pasta water if it looks dry. Cook for 1 minute until the sauce is velvety and clings to the noodles.
  10. Turn off the heat. Fold in the 1/4 cup fresh basil and 1 tsp lemon zest. Serve immediately.