Ingredients:

  • 1 pound (450g) pasta (farfalle, penne, or fusilli recommended)
  • Water for boiling, generously salted
  • 1 tablespoon (15 ml) olive oil
  • 1 medium onion, finely chopped (about 1 cup / 150g)
  • 2 cloves garlic, minced
  • 1 cup (115g) asparagus, trimmed and cut into 1-inch pieces
  • 1 cup (100g) sugar snap peas, trimmed
  • 1 cup (100g) broccoli florets, cut into bite-sized pieces
  • 1 cup (120g) sliced carrots (about 2 medium)
  • 1/2 cup (60g) shelled peas (fresh or frozen)
  • 1/2 cup (50g) halved cherry tomatoes
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup (120ml) heavy cream
  • 1/4 cup (60ml) vegetable broth
  • 1/4 cup (25g) grated Parmesan cheese, plus more for serving
  • 2 tablespoons (30g) unsalted butter
  • 1 lemon, zested and juiced

Instructions:

  1. Boil pasta according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
  2. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more, until fragrant.
  3. Add asparagus, sugar snap peas, broccoli, and carrots to the skillet. Sauté for 3-4 minutes.
  4. Add peas and cherry tomatoes to the skillet. Cook for another 2 minutes, until slightly softened. Season with salt and pepper.
  5. Stir in heavy cream, vegetable broth, Parmesan cheese, butter, lemon zest, and lemon juice. Bring to a simmer and cook for 2-3 minutes, until the sauce slightly thickens.
  6. Add the drained pasta to the skillet with the vegetables and sauce. Toss to coat, adding pasta water as needed to adjust the consistency.
  7. Serve immediately, garnished with extra Parmesan cheese. Enjoy your Pasta Primavera!