Step 1: Prepare the Vegetables

• Wash and chop: Thoroughly wash all vegetables. Prepare them according to the ingredient list: snap asparagus ends, dice zucchini and bell peppers, halve or quarter tomatoes, finely chop onion/shallot and garlic.

  • Tip for Asparagus: To easily snap off the woody ends of asparagus, hold a spear at both ends and gently bend it. It will naturally break at the point where the tender part begins.
  • Tip for Bell Peppers: To efficiently dice bell peppers, cut off the top and bottom. Then, slice down along the ribs to remove the sides. This gives you flat pieces that are easier to dice.

Step 2: Cook the Pasta

• Boil water: Bring a large pot of salted water to a rolling boil. Use about 4-5 quarts of water for 1 pound of pasta to ensure it cooks properly and doesn’t become sticky. Salting the water is crucial for seasoning the pasta from within.

  • Salt Ratio: A general guideline is to use about 1-2 tablespoons of salt per gallon of water. The water should taste noticeably salty, like seawater.

• Cook pasta al dente: Add the pasta to the boiling water and cook according to package directions, or until al dente – firm to the bite. Al dente pasta will hold its shape better when tossed with vegetables and sauce.

  • Timing is Key: Start cooking the pasta just before you begin sautéing the vegetables so that both are ready around the same time.

• Reserve pasta water: Before draining the pasta, reserve about 1 cup of pasta water. This starchy water is a secret weapon for creating a silky, emulsified sauce that beautifully coats the pasta and vegetables. Set it aside.

  • Why Reserve Pasta Water? The pasta water contains starch released from the pasta during cooking. When added to the sauce, it helps to bind the ingredients together, creating a smoother, more cohesive sauce.

• Drain pasta: Drain the pasta in a colander. Do not rinse the pasta unless specifically instructed by the recipe (which is generally not needed for pasta primavera). Rinsing can remove the surface starch, which we want to help the sauce cling.

Step 3: Sauté the Vegetables

• Sauté aromatics: Heat olive oil in a large, deep skillet or Dutch oven over medium heat. Add the chopped onion or shallot and sauté until softened and translucent, about 3-5 minutes. This step releases their aroma and mild sweetness.

  • Don’t Brown: Avoid browning the onion/shallot at this stage, as we want them to be gently softened, not caramelized.

• Add garlic and bell peppers: Add the minced garlic and diced bell peppers to the skillet. Sauté for another 2-3 minutes, until the peppers are slightly softened and the garlic is fragrant. Be careful not to burn the garlic, as it can become bitter quickly.

  • Fragrant Garlic: You’ll know the garlic is ready when you can smell its distinct, savory aroma.

• Add heartier vegetables: Add the asparagus and zucchini to the skillet. Sauté for 5-7 minutes, or until they are tender-crisp. The vegetables should be cooked through but still retain a slight bite and vibrant color.

  • Tender-Crisp Vegetables: This is the hallmark of Pasta Primavera. Overcooked vegetables will become mushy and lose their flavor and visual appeal.

• Deglaze with white wine (or broth): Pour in the white wine (or chicken/vegetable broth) and scrape up any browned bits from the bottom of the skillet. This process, called deglazing, adds depth of flavor to the sauce. Let the wine reduce slightly for a minute or two, allowing the alcohol to evaporate and the flavors to concentrate.

  • Flavor Enhancement: The wine not only adds flavor but also acidity, which balances the richness of the cream and cheese.

Step 4: Create the Sauce and Combine

• Stir in cream (or half-and-half/cream alternative): Reduce the heat to low and stir in the heavy cream (or your chosen alternative). Gently simmer for a minute or two to heat through and slightly thicken the sauce. Avoid boiling the cream, as it can curdle.

  • Gentle Simmer: Low heat is crucial at this stage to maintain the creamy texture of the sauce.

• Add Parmesan cheese and herbs: Stir in the grated Parmesan cheese until melted and the sauce is smooth. Add the chopped fresh herbs (basil, parsley, etc.) and lemon zest. Season with salt and black pepper to taste. Taste and adjust seasoning as needed.

  • Freshness Boost: The fresh herbs and lemon zest add a final layer of brightness and aroma to the dish.

• Add peas and tomatoes: Stir in the peas (fresh or frozen) and halved/quartered tomatoes. Cook just until the peas are heated through and the tomatoes are warmed, about 1-2 minutes. Adding these delicate vegetables last ensures they retain their texture and freshness.

  • Avoid Overcooking Peas and Tomatoes: Overcooked peas can become mushy and lose their vibrant green color. Overcooked tomatoes can become too soft and lose their shape.

• Toss with pasta: Add the drained pasta to the skillet with the vegetable sauce. Toss gently to combine, ensuring the pasta is evenly coated with the sauce and vegetables. If the sauce seems too thick, add a little of the reserved pasta water, a tablespoon at a time, until it reaches your desired consistency.

  • Pasta Water Adjustment: Pasta water is the key to achieving the perfect sauce consistency. Add it gradually, tossing as you go, until the sauce is silky and coats the pasta beautifully.

Step 5: Serve

• Serve immediately: Pasta Primavera is best served immediately while it’s hot and the vegetables are vibrant and tender-crisp.

  • Garnish: Garnish with extra grated Parmesan cheese and a sprinkle of fresh herbs before serving.