Fresh summer vegetables shine in this easy, light pasta primavera dish! Toss with your favorite noodles and use a variety of whatever fresh veggies you have on hand!
- 1 lb pasta noodles*
- 2 tbsp olive oil
- 2 tbsp high-quality butter
- 1/2 cup thinly sliced red onion (about 1/2 an onion)
- 1 tablespoon minced fresh garlic (about 2–3 medium cloves)
- 1 zucchini, cut into 2” spears
- 1 yellow squash, cut into 2” spears
- handful of cherry tomatoes, halved
- 1/2 cup fresh peas
- 1/2 tsp kosher salt + more to taste
- 1 tsp dried basil**
- 1 tsp dried parsley**
- 1 tbsp lemon juice
- 1 cup parmesan cheese, shredded
- 1 cup reserved pasta cooking liquid
- Fill a pot with water and bring to a boil. Cook the pasta according to package directions, then drain and set to the side, reserving a cup of the cooking liquid.
- Heat a 12″ skillet over medium heat. Add the olive oil and butter, then the sliced onion. Sauté for about five minutes, until the onion starts to soften. Stir the minced garlic, zucchini, and squash in with the onion. Season with a half a teaspoon of kosher salt and the dried herbs. Let the vegetables cook without stirring 5-10 minutes. Add the halved tomatoes and green peas. Stir, then continue to cook without moving the vegetables until they are all fork tender.
- When the vegetable are tender and done cooking, stir in the lemon juice, then add the cooked pasta to the pan. Carefully toss the pasta with the sautéed vegetables, adding the cheese and reserved cooking liquid to the pan while you mix.
- Season with additional salt to taste. Serve with extra parmesan cheese if desired.
* You can use your favorite noodles in this recipe– gluten-free, homemade, short or long. For the dish in the picture, I made homemade fettuccine with 5 eggs and about 3 1/2 cups of flour. (More on homemade pasta here).
**If using fresh herbs, roughly chop and stir in at the end before serving.