Italian-American · Noodles & Pasta
Pasta Primavera with Garlic Butter and Parmesan
Serves 4 · Prep: 15 minutes · Cook: 20 minutes · Total: 35 minutes
Don’t skimp on the vegetables in pasta primavera! Let the zucchini and peppers pick up a little color in the pan, then toss them with linguine, garlic butter, and a good handful of Parmesan.
Ingredients
- 12 ounces dried linguine or fettuccine
- 2 tablespoons olive oil, divided
- 1 medium zucchini, halved lengthwise and cut into ¼-inch slices
- 1 orange or red bell pepper, cut into short, thin strips
- 1 green bell pepper, cut into short, thin strips
- ½ small yellow onion, thinly sliced
- ½ teaspoon kosher salt, plus more for the pasta water and to taste
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons unsalted butter
- 4 garlic cloves, minced
- ½ cup finely grated Parmesan, plus more for serving
- 1 tablespoon lemon juice, plus more to taste
- 2 tablespoons chopped flat-leaf parsley, optional
Instructions
- 1
Get the pasta water boiling
Bring a large pot of water to a boil and salt it. Set a measuring cup beside the stove for saving pasta water later. Have the vegetables cut before you start cooking.
- 2
Brown the zucchini
Heat 1 tablespoon olive oil in a 12-inch skillet or wide sauté pan over medium-high heat. Add the zucchini in a single layer. Leave it alone for 2 minutes, then turn the pieces and cook for another 1 to 2 minutes. Transfer the zucchini to a plate.
Add the linguine to the boiling water. Cook for 1 minute less than the package directions, stirring occasionally while you finish the vegetables.
- 3
Cook the peppers and onion
Add the remaining 1 tablespoon olive oil to the skillet, followed by the peppers and onion. Season with the ½ teaspoon salt and the black pepper. Cook for 5 to 6 minutes, stirring occasionally, until the onion softens and a few edges of the peppers brown.
Lower the heat to medium. Add the butter and garlic, and stir for about 30 seconds, just until you smell the garlic. If the pasta needs more time, take the skillet off the heat while it finishes.
- 4
Finish the linguine in the pan
Scoop out 1 cup of pasta water before draining the linguine. Return the zucchini to the skillet and add the pasta with ¼ cup of the reserved water.
Toss over medium heat for 1 to 2 minutes, lifting the noodles with tongs to mix in the vegetables. Add another splash of pasta water if the pan dries out before the linguine finishes cooking. Taste a strand to check it.
- 5
Add the Parmesan and lemon
Take the pan off the heat. Sprinkle in the Parmesan a little at a time, tossing between additions. If the cheese clumps or the noodles stick together, add a spoonful of the warm pasta water and keep tossing.
Stir in the lemon juice and parsley, if using. Taste before adding more salt or lemon. Serve right away with extra Parmesan.
Vegetable swaps and shortcuts
Asparagus or broccoli: Replace 1 bell pepper with 1 cup of asparagus pieces or small broccoli florets. Add them to the pasta pot for its final 2 minutes of cooking, then drain them with the linguine.
Frozen peas: Add ½ cup to the pasta water during the final minute. No need to thaw them.
Precut vegetables: Aim for about 4 cups of zucchini, peppers, and onion in total. Slice any thick pieces before cooking. Drain off liquid from the container and pat the vegetables dry.
Short pasta: Penne or fusilli works too. Use the same 12 ounces and check the package for cooking time.
Adding chicken to pasta primavera
Cut 1½ cups of cooked chicken into bite-size pieces. Add it with the garlic and butter, then pour in ¼ cup of pasta water and let it heat through before adding the linguine. Rotisserie chicken saves you another pan.
Cheesy garlic bread on the side
Heat the oven to 425°F. Mix 2 tablespoons softened butter with 1 finely grated garlic clove. Spread it over 4 thick slices of bread and add ¼ cup grated Parmesan. Bake on a sheet pan for 8 to 10 minutes, until the edges brown and the cheese melts. Start the bread when the pasta goes into the pot.
Does pasta primavera need cream?
No. This version uses butter, Parmesan, and starchy pasta water. Grate the cheese finely and take the pan off the heat before adding it. If you prefer a cream sauce, add ¼ cup heavy cream with the pasta and let it bubble gently before taking the pan off the heat for the cheese.
Reheating leftovers
Reheat a portion in a skillet over medium-low heat with a splash of water. Lift and turn the noodles as they warm, adding more water if they stick. Wait until the pasta loosens before adding any extra cheese.
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