Ingredients:

  • 12 oz (340g) Penne or Fettuccine pasta
  • 2 medium (120g) carrots, peeled and julienned
  • 1 medium (200g) zucchini, sliced into half-moons
  • 1 (150g) yellow or red bell pepper, thinly sliced
  • 1 bunch (225g) asparagus, woody ends trimmed and cut into 2-inch pieces
  • 1/2 cup (75g) fresh or frozen peas
  • 1/2 small (50g) red onion, thinly sliced
  • 3 cloves garlic, thinly shaved
  • 2 tablespoons extra virgin olive oil
  • 1/4 cup heavy cream
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • 1/2 cup (50g) grated Parmesan cheese
  • 1/2 cup reserved starchy pasta water
  • 1/4 cup fresh basil, chiffonade
  • 1/2 teaspoon red pepper flakes
  • Kosher salt to taste
  • Cracked black pepper to taste

Instructions:

  1. Boil the pasta. Cook the 12 oz of penne in salted water until slightly firmer than al dente. Note: It will finish cooking in the sauce later.
  2. Save the liquid. Scoop out 1/2 cup of the starchy water before draining.
  3. Sauté the aromatics. Heat olive oil in the skillet and add red onion and garlic, cooking until the onion is translucent.
  4. Layer the vegetables. Add the carrots and bell peppers first, as they take the longest to soften.
  5. Add the greens. Toss in the zucchini and asparagus, sautéing until the asparagus is bright green.
  6. Flash cook the peas. Stir in the peas and red pepper flakes for 1 minute.
  7. Create the base. Pour in the heavy cream and lemon juice, stirring to deglaze the pan.
  8. Combine. Add the cooked pasta and that reserved starchy water to the skillet.
  9. Emulsify the sauce. Sprinkle in the Parmesan cheese, tossing constantly until the sauce looks velvety and coats the noodles.
  10. Final garnish. Remove from heat and stir in the lemon zest and fresh basil.