Ingredients:

  • 12 oz short pasta such as Penne, Farfalle, or Fusilli
  • 2 tbsp Kosher salt
  • 2 tbsp Extra Virgin Olive Oil
  • 1 tbsp Unsalted butter
  • 3 cloves Garlic, thinly sliced
  • 1 small Shallot, finely diced
  • 1 large Carrot, julienned
  • 1 cup Broccoli florets, bite-sized
  • 1 small Yellow squash or zucchini, quartered and sliced
  • 1 Red bell pepper, thinly sliced
  • 0.5 cup English peas, fresh or frozen
  • 0.5 cup Asparagus tips
  • 0.5 cup Dry white wine
  • 0.5 cup Heavy cream
  • 1 cup Parmesan cheese, freshly grated
  • 1 tbsp Fresh lemon juice
  • 1 tsp Lemon zest
  • 0.5 cup Fresh basil, chiffonade

Instructions:

  1. Boil 12 oz short pasta in a large pot with 2 tbsp Kosher salt until al dente. Note: Reserve 1 cup of starchy pasta water before draining.
  2. Heat 2 tbsp olive oil and 1 tbsp butter in a large skillet over medium high heat until the butter foam subsides.
  3. Add 3 cloves garlic and 1 diced shallot, sautéing for about 1 minute until fragrant but not browned.
  4. Toss in 1 julienned carrot and 1 cup broccoli florets, cooking for 2 minutes until the colors turn vibrant.
  5. Add 1 sliced squash and 1 sliced red bell pepper to the pan.
  6. Stir in 0.5 cup asparagus and 0.5 cup peas, cooking for another 2 minutes until the vegetables are crisp tender.
  7. Deglaze with 0.5 cup white wine, scraping the bottom of the pan until the liquid reduces by half.
  8. Pour in 0.5 cup heavy cream and 1 cup Parmesan, stirring constantly until the sauce thickens and looks velvety.
  9. Combine the pasta with the vegetables and sauce, adding a splash of pasta water if it looks too dry.
  10. Finish with 1 tbsp lemon juice, 1 tsp zest, and 0.5 cup basil until the aroma fills the kitchen.