American
Pasta Primavera with Mixed Vegetables
Spaghetti and a colorful mix of vegetables cooked in stages meet a light butter-Parmesan emulsion, preserving asparagus, peas, zucchini, beans, mushrooms, broccoli, and tomato as distinct bites.
8 servings · 30 minutes prep · 30 minutes cook
Ingredients
Mixed Vegetables
- 6 ounces small broccoli florets, small florets with stems no thicker than 1/2 inch
- 6 ounces green beans, cut into 2-inch lengths; halve very thick beans lengthwise
- 8 ounces asparagus, cut into 2-inch pieces; halve very thick stalks lengthwise
- 1 medium zucchini, cut into thin half-moons
- 8 ounces cremini mushrooms, sliced
- 1 cup frozen peas
- 1 pint cherry tomatoes, halved
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon Diamond Crystal kosher salt, for mushrooms
- 1 teaspoon Diamond Crystal kosher salt, for finishing
Pasta and Emulsion
- 1 pound spaghetti
- 4 tablespoons unsalted butter, for the pasta base
- 2 tablespoons unsalted butter, for finishing
- 2 garlic cloves, thinly sliced
- 1 cup finely grated Parmesan
- 2 teaspoons finely grated lemon zest
- 1/2 cup torn basil leaves
- 1/2 teaspoon black pepper
Directions
Cook the Vegetables
- Bring a large pot of salted water to a boil. Add the green beans and cook 2 minutes. Add the broccoli and cook 2 minutes. Add the asparagus and cook 1 to 2 minutes more, checking thinner pieces early, until every vegetable is bright and crisp-tender. Lift to a sheet pan and spread out.
- Heat the oil in a large skillet over high heat. Brown the mushrooms with salt, 5 minutes. Add zucchini and cook 90 seconds. Transfer to the sheet pan.
Cook the Pasta
- Boil the spaghetti in the vegetable water until 2 minutes shy of al dente. Add the frozen peas for the final 1 to 2 minutes, cooking them according to their package directions. Reserve 2 cups / 480 ml cooking water, then drain the pasta and peas together.
- Melt the butter in a wide Dutch oven over medium heat. Cook the garlic for 30 seconds. Add spaghetti and 3/4 cup / 180 ml cooking water; toss until the pasta is al dente.
Emulsify and Finish
- Lower the heat. Add the finishing butter and Parmesan gradually while tossing. Add cooking water as needed for a flowing glaze.
- Fold in the blanched and sautéed vegetables, cooked peas, tomatoes, finishing salt, lemon zest, basil, and pepper. Toss only until hot, about 1 minute, and serve immediately.
