Ingredients

The following ingredients have 6 Servings
  • 2 cloves garlic, smashed
  • 2 1/2 teaspoons kosher salt, divided
  • 6 tablespoons unsalted butter, at room temperature, divided
  • 1 tablespoon finely grated lemon zest (from 1 lemon)
  • 1 medium shallot, minced
  • 12 ounces dried short pasta, such as penne rigate, fusilli, or orecchiette
  • 4 cups hot water
  • 6 asparagus spears, trimmed and cut into 1-inch pieces on the diagonal
  • 1 small zucchini, diced
  • 1 cup julienned carrots (about 3 ounces)
  • 3/4 cup diced orange or yellow bell pepper
  • 1 1/4 cups broccolini (about 3 ounces), trimmed and cut into 1-inch pieces
  • 1/2 cup sugar snap peas, strings removed and halved on the diagonal (about 2 ounces)
  • 1/2 cup fresh or frozen peas
  • 10 cherry tomatoes, halved
  • 3/4 cup grated Parmesan cheese, plus more for serving
  • 2 tablespoons thinly sliced fresh basil leaves
  • Pinch red pepper flakes

Instruction

  • Make a garlic-lemon butter. Mince and mash the garlic and 1/2 teaspoon of the salt together to make a paste. Transfer to a small bowl, add 4 tablespoons of the butter and the lemon zest, and mash together until combined; set aside.
  • Sauté the shallot in butter. Melt the remaining 2 tablespoons butter in a large Dutch oven or pot over medium-high heat. Add the shallot and sauté until softened and beginning to brown, 2 to 3 minutes.
  • Cook the pasta. Add the pasta, hot water, and remaining 2 teaspoons salt. Cover and bring to a boil over high heat. Reduce the heat back to medium-high, uncover, and cook until the pasta is al dente, about 8 minutes. Stir the pasta occasionally, loosening noodles that stick to the bottom or sides of the pot.
  • Stir in the vegetables and cook until tender. Add the asparagus, zucchini, carrots, bell pepper, broccolini, sugar snap peas, and peas. Stir and cook uncovered until the vegetables are crisp-tender and the cooking liquid has reduced into a starchy sauce, about 2 minutes.
  • Finish with the tomatoes, cheese, and garlic-lemon butter. Stir in the tomatoes, Parmesan cheese, and garlic-lemon butter. Once the cheese and butter is melted, the cooking liquid should be significantly reduced, leaving only a silky, buttery sauce. Serve in bowls garnished with red pepper flakes, basil, and more Parmesan cheese.