Recipe Index

Ingredients

• 12 oz medium pasta, such as lumache or conchiglie
• Kosher salt, for the pasta water and seasoning
• 4 Tbsp extra-virgin olive oil
• 1 white or yellow onion, finely chopped
• 4 garlic cloves, finely chopped
• 1/2 tsp freshly ground black pepper, plus more to taste
• 1 small zucchini, quartered lengthwise, seeds removed, cut into ½ in pieces
• 1 bunch asparagus, woody ends trimmed, thinly sliced
• 5¼ oz frozen broccoli florets
• 5¼ oz frozen peas
• 8 Tbsp heavy cream
• 2 oz Parmesan, finely grated, plus more for serving
• ¼ oz torn basil leaves, plus more for serving
• 2 tbsp fresh lemon juice
• 1 oz unsalted butter, cut into pieces

Method

1. Bring a large pan of well-salted water to the boil. Cook the pasta until just shy of al dente, following the packet time minus 1 minute. Reserve 1 cup of the pasta water, then drain.
2. Meanwhile heat the olive oil in a large, deep pan over medium heat. Add the onion with a pinch of salt and cook for 5-6 minutes until soft.
3. Add the garlic and black pepper and cook for 1 minute. Add the zucchini and asparagus and cook for 3-4 minutes until bright green and just tender.
4. Add the broccoli and peas and cook for 2 minutes until heated through and tender.
5. Pour in the cream and 8 Tbsp of the reserved pasta water and bring to a gentle simmer.
6. Add the drained pasta, butter and Parmesan. Toss vigorously for 1-2 minutes until the sauce is glossy and coats the pasta, adding more pasta water if needed.
7. Remove from the heat, stir in the lemon juice and basil, and season to taste. Serve at once with extra Parmesan and basil.

Total: 45 minutes

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data