Pasta Primavera

thekitchn.com

Yollie

2 cloves garlic, smashed

2 ½ 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)

¾ cup diced orange or yellow bell pepper

1 ¼ cups broccolini (about 3 ounces), trimmed and cut into 1-inch pieces

½ cup sugar snap peas, strings removed and halved on the diagonal (about 2 ounces)

½ cup fresh or frozen peas

10 cherry tomatoes, halved

¾ cup grated Parmesan cheese, plus more for serving

2 tablespoons thinly sliced fresh basil leaves

Pinch red pepper flakes

subheading: EQUIPMENT:

Knife and cutting board

Rasp grater, such as Microplane

Kitchen scale

Dutch oven or large pot

Note: Ingredients may have been altered from the original.

Directions at thekitchn.com

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