Pasta Primavera Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">350g fettuccine pasta (or pappardelle)</li><li class="ingredients-single-item">2 medium zucchini, sliced into half-moons</li><li class="ingredients-single-item">250g cherry tomatoes, halved</li><li class="ingredients-single-item">1 red bell pepper, sliced into strips</li><li class="ingredients-single-item">1 yellow bell pepper, sliced into strips</li><li class="ingredients-single-item">200g asparagus, woody ends removed and cut into 5cm pieces</li><li class="ingredients-single-item">150g broccoli florets</li><li class="ingredients-single-item">100g snap peas, trimmed</li><li class="ingredients-single-item">1 small red onion, thinly sliced</li><li class="ingredients-single-item">5 garlic cloves, minced</li><li class="ingredients-single-item">4 tbsp olive oil, divided</li><li class="ingredients-single-item">1 tsp dried Italian herbs</li><li class="ingredients-single-item">1/2 tsp red chili flakes (optional)</li><li class="ingredients-single-item">100ml vegetable stock</li><li class="ingredients-single-item">150ml heavy cream</li><li class="ingredients-single-item">50g grated Parmesan cheese, plus extra for serving</li><li class="ingredients-single-item">30g fresh basil leaves, torn</li><li class="ingredients-single-item">2 tbsp fresh lemon juice</li><li class="ingredients-single-item">Salt and freshly ground black pepper to taste</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">2 large baking sheets</li><li class="equipment-single-item">Large pasta pot</li><li class="equipment-single-item">Colander</li><li class="equipment-single-item">Large sauté pan or skillet</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 200°C (400°F). Line two large baking sheets with parchment paper for easy cleanup.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large bowl, toss the zucchini, cherry tomatoes, bell peppers, asparagus, broccoli, snap peas and red onion with 3 tablespoons olive oil, minced garlic, dried Italian herbs, salt and pepper. Spread the vegetables in a single layer across the two baking sheets, making sure not to overcrowd them (overcrowding will cause the vegetables to steam rather than roast).</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Roast the vegetables in the preheated oven for 20-25 minutes, tossing halfway through, until they're tender and slightly caramelized at the edges. The caramelization process brings out the natural sweetness in the vegetables, creating deeper flavor complexity.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the vegetables are roasting, bring a large pot of generously salted water to a rolling boil. Cook the pasta according to package instructions until al dente. The pasta water should taste like seawater – this seasons the pasta from within as it cooks.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Before draining the pasta, reserve 240ml (1 cup) of the starchy pasta cooking water. Drain the pasta but don't rinse it – the starch on the surface helps the sauce cling to the pasta.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Heat the remaining tablespoon of olive oil in a large sauté pan over medium heat. Add any remaining minced garlic and red chili flakes (if using) and cook for about 30 seconds until fragrant but not browned. Garlic burns easily and can turn bitter, so watch it carefully.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Add the vegetable stock to the pan and bring to a simmer. Pour in the heavy cream and continue simmering for 2-3 minutes until the sauce starts to thicken slightly. The reduction concentrates the flavors and creates a silkier texture.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Reduce heat to low and stir in the grated Parmesan cheese until melted and smooth. Season the sauce with salt and freshly ground black pepper to taste.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Add the cooked pasta to the sauce and toss to coat evenly. If the sauce is too thick, add some of the reserved pasta water, a little at a time, until you reach your desired consistency. The starchy water helps create a silky, cohesive sauce that clings to the pasta.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Gently fold in the roasted vegetables, being careful not to break them. Add the fresh lemon juice and most of the torn basil leaves, reserving some for garnish. The acidity from the lemon brightens all the flavors and cuts through the richness of the cream.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Serve immediately in warmed bowls, garnished with the remaining basil leaves and extra grated Parmesan cheese. Enjoy your beautiful spring-inspired Pasta Primavera while hot!</li></ol>