PASTA PRIMAVERA

Pasta Primavera has been on menus and in cookbooks for decades, most of it buried in cream. The Italian original was never that. It was always about what the season put in front of you — vegetables with snap, a garlic and lemon zest EVOO based sauce, a splash of lemon balsamic at the finish and enough Parmesan to melt into nuttiness. It's a dish that makes you realize vegetables don't need to be a compromise, and spring needs to be celebrated any day of the year. Finally, we have our very own version.

INGREDIENTS

• 400g short pasta like penne or bow ties 
• 3 tbsp Garlic EVOO
• 1 tbsp Thyme EVOO
• 1 tbsp Basil EVOO
• 3/4 cup carrots, small dice
• 3/4 cup broccoli florets
• 1/2 red pepper, thin strips
• 3/4 cup zucchini, half-moons
• 1/2 to 3/4 cup snap peas or asparagus pieces
• 1 cup reserved pasta water
• 3/4 to 1 cup finely grated Parmesan
• 2 to 3 tbsp Lemon White Balsamic
• 1/2-3/4 tsp salt, more or less to taste
• 1/4 tsp freshly ground black pepper

DIRECTIONS

Bring a large pot of well-salted water to a boil. Cook pasta according to package directions, until just shy of al dente. Before draining, reserve 1 cup pasta water.

While the pasta is cooking, in a large, wide pan over medium heat, place EVOOs. Heat until shimmering. Add carrots, broccoli, and red pepper. Cook 3 to 4 minutes, stirring, until they begin to soften but still hold shape. Add zucchini, peas or asparagus (or both). Add salt and cook another 2 to 3 minutes, until barely soft. There will be extra cooking time when the pasta is added.  

Add the drained pasta directly to the veggies in pan. Pour in 1/2 cup reserved pasta water. Using tongs or wooden spoon, continuously stir the mixture over medium heat until the sauce is creaming, coating pasta and veggies, about 5 minutes. Add more pasta water in small amounts as needed until glossy and lightly coated. Add Lemon balsamic and stir to blend. If the mixture thickens too much, loosen with a splash of pasta water, heat and stir. If too loose, keep tossing over heat to reduce and bind. Patience will serve you well. It will emulsify into a creamy coating. Sprinkle black pepper to taste. Remove from heat, add Parmesan. Have more on hand for individual servings.