Creamy Pasta Primavera
Serves 4
15 mins prep
20 mins cook
35 mins total
This pasta primavera might be the prettiest pasta on my table — so many colorful vegetables in a sauce with heavy cream and Parmesan cheese. I love how the sauce lightly coats the strands of pasta, and the rainbow of veggies keeps it interesting in every season.
Bring a large pot of water to a boil. Salt the water generously (about 1 tablespoon kosher salt per quart of water), and add 8 ounces fettuccine pasta. Cook until al dente according to package directions. Drain and keep warm.
Put 4 tablespoons butter and 1 tablespoon extra virgin olive oil in a large (12-inch) skillet and place over medium heat. When the butter melts, stir in 2 tablespoons finely chopped shallot and 2 teaspoons finely chopped garlic. Cook until aromatic, about 1 minute.
Add the carrots to the pan. Cook 3-4 minutes, until they turn bright orange.
Stir in 2 cups broccoli florets and ½ pound 2-inch fresh asparagus spears. Cover the pan and let them steam 4-5 minutes, until they're bright green. Remove the lid.
Add 1 cup sliced red bell pepper to the skillet, stirring and cooking 1-2 minutes. Pour in 1½ cups heavy whipping cream and season with 1 teaspoon salt. Turn up the heat to medium-high and bring the cream to a boil. Cook the sauce about 5 minutes, until it looks thickened.
Stir the 1 cup halved cherry tomatoes, 1 cup peas, and ½ cup of the Parmesan cheese into the sauce, then remove from the heat. Add the pasta and gently stir to coat the strands with the sauce. Add grated fresh lemon zest.
Transfer to a serving bowl (or serve straight from the pan). Sprinkle the remaining ¼ cup cheese and ¼ cup fresh basil leaves over the pasta and serve right away.