Pasta Primavera
Servings: 4 people
- 12 oz (340 g) penne sub farfalle or fusilli + salt for pasta water
- 2 tablespoons (2 tablespoons) extra virgin olive oil
- ½ (½) onion chopped
- 3 cloves (3 cloves) garlic grated
- 2 cups (160 g) mushrooms button or cremini
- 1½ cups (200 g) asparagus trimmed and cut into 1-inch pieces
- 1 medium (1 medium) zucchini quartered lengthwise and sliced
- 1 cup (150 g) frozen peas no need to thaw
- 1 cup (8) zucchini flowers stem removed and gently torn – optional but lovely
- ½ cup (125 g) Greek yogurt
- ½ cup (50 g) Parmigiano Reggiano grated, sub Grana Padano or Parmesan
- ¼ cup (20 g) Pecorino Romano grated, optional – sub more parmesan
- 1 teaspoon (1 teaspoon) lemon zest juice is optional
- 1 handful (1 handful) fresh herbs choose basil, thyme, or parsley
- Sauté the Vegetables: In a large skillet, heat 2 tablespoons extra virgin olive oil over medium heat. Add ½ onion cooking for a couple of minutes until fragrant and soft. Add 2 cups mushrooms, 1½ cups asparagus, and 3 cloves garlic, season with salt and pepper, and cook until they release moisture and start to brown (3 – 4 minutes).Add 1 medium zucchini, cooking for a few more minutes. Stir in 1 cup frozen peas and cook until warmed through. Turn heat off, add 1 cup zucchini flowers trimming off their stem and folding them in gently to wilt slightly. Taste and adjust for salt.
- Cook the Pasta: Cook 12 oz penne in a large pot of salted boiling water as per package instructions minus 1 minute. Reserve 1 cup pasta water before draining.
- Add Pasta and Cheese: Add the cooked pasta and ¼ cup of reserved pasta water to the skillet with the vegetables.Cook over medium heat for 1 minute, stirring to combine.Turn off the heat, then stir in ½ cup Greek yogurt, ½ cup Parmigiano Reggiano, ¼ cup Pecorino Romano, and 1 teaspoon lemon zest.Toss gently until the cheese melts and the sauce becomes creamy.Add more pasta water as needed to loosen the sauce. Taste and season with salt, and add extra Parmesan if desired.
- Serve Immediately: Plate and garnish with more cheese and 1 handful fresh herbs of choice.
SUBSTITUTIONS
- Olive oil → Avocado oil, vegetable oil, or butter
- Onion → Shallots, leeks, or green onions
- Garlic → Garlic powder, shallots, or extra herbs
- Mushrooms → Eggplant, artichoke hearts, or sun-dried tomatoes
- Asparagus → Green beans, snap peas, or broccolini
- Zucchini → Yellow squash, eggplant, or bell peppers
- Zucchini flowers → Spinach, arugula, or omit
- Greek yogurt → Sour cream, crème fraîche, or heavy cream
- Parmesan → Grana Padano, aged Asiago, or nutritional yeast
- Pecorino Romano → Extra Parmesan, Manchego, or omit
- Fresh herbs → Dried Italian seasoning, or basil, parsley, mint, chives, dill
- Lemon zest → Lemon juice or lime zest
- Go seasonal: Swap in any veggies you like, but aim for a colorful mix with different textures.
- Cut evenly: Uniform pieces cook better and feel better in each bite.
- Cook in stages: Start with firm veggies (asparagus, onions, mushrooms), finish with tender ones (zucchini, peas, flowers).
- Undercook pasta: Boil it 1 minute less than the package says so it finishes perfectly in the sauce.
- Save pasta water: Always reserve a cup before draining the pasta, then add it gradually to bring the sauce together and make it creamy.
- Kill the heat before cheese: Prevent stringy cheese by stirring it in off the heat.
