Ingredients:

  • 340 g Pasta (Penne, Linguine, or Fusilli)
  • Salt (for water)
  • 1 bunch Asparagus (trimmed & chopped into 1-inch pieces)
  • 120 g Broccoli florets (small)
  • 1 medium Carrot (diced small)
  • 120 g Peas (fresh or frozen, thawed)
  • 180 g Cherry Tomatoes (halved)
  • 60 ml Olive Oil (Extra Virgin)
  • 30 g Unsalted Butter
  • 3 cloves Garlic (minced)
  • 120 ml Vegetable Broth (or White Wine)
  • Zest and juice of 1 whole Lemon
  • 60 g Freshly Grated Parmesan Cheese (plus extra for serving)
  • 15 g Fresh Basil or Parsley (chopped)
  • Kosher Salt (to taste)
  • Black Pepper (freshly ground, to taste)

Instructions:

  1. Trim and chop all vegetables. Bring a large pot of heavily salted water to a rolling boil. Drop in the carrots and broccoli; cook for 2 minutes. Remove with a spider or slotted spoon (reserve the water for the pasta) and immediately plunge into an ice bath to maintain vibrant color and stop cooking. Drain well.
  2. Use the reserved boiling water to cook the chosen pasta according to package directions until very al dente (about 2 minutes shy of readiness). Before draining, reserve 240 ml (1 cup) of the starchy pasta water. Drain the pasta immediately.
  3. Heat olive oil and butter in a large skillet over medium heat. Add the minced garlic and sauté for 30–60 seconds, until fragrant but not brown.
  4. Add the par-cooked carrots/broccoli and asparagus to the skillet. Sauté for 3–4 minutes until tender-crisp. Add the thawed peas and halved cherry tomatoes; cook for 1 minute until the tomatoes just start to soften. Season vegetables lightly with salt and pepper.
  5. Deglaze the pan with the vegetable broth (or white wine). Reduce liquid slightly. Stir in the lemon zest and the fresh lemon juice.
  6. Add the drained, al dente pasta directly to the skillet. Pour in 120 ml (1/2 cup) of the reserved pasta water along with the grated Parmesan cheese. Toss vigorously until the pasta is coated and the liquids emulsify into a light, creamy sauce. Add more pasta water 30 ml (2 tbsp) at a time if the sauce is too dry.
  7. Stir in fresh herbs (basil/parsley). Taste and adjust seasoning with additional salt, pepper, or lemon juice. Serve immediately with extra Parmesan cheese.