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Pasta Primavera

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Pasta Primavera
 
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Serves: 4
Ingredients
  • 12 ounces linguine, or other long pasta
  • 2 tablespoons olive oil, more for drizzling
  • 1 large onion, diced
  • 2 medium carrots, diced
  • 3 garlic cloves, minced
  • ¼ teaspoon crushed red pepper flakes, more to taste
  • ¾ teaspoon dried thyme
  • 1 ½ cups dry white wine
  • 1 cup low-sodium chicken broth (or vegetable broth)
  • 1 heaping tablespoon capers, roughly chopped
  • 1 bunch asparagus, cut into bite-sized pieces and tough ends discarded
  • ¾ cup frozen peas
  • 1 lemon: 2 teaspoons zest, 2 tablespoons juice
  • 2 tablespoons unsalted butter
  • ½ cup freshly grated Parmigiano Reggiano, more for sprinkling
  • Kosher salt
  • Black pepper
Instructions
  1. Bring a large pot of salted water to boil. When water is boiling, add the pasta and cook, stirring occasionally until al dente.
  2. Meanwhile, heat 2 tablespoons of olive oil in a Dutch oven or large high-sided skillet over medium-high heat. Add onions and carrots, season with salt and pepper, and sauté until soft, about 5 minutes. Add the garlic and continue to cook until fragrant, about another minute. Add the pepper flakes and thyme and stir to coat. Add the wine, chicken broth, and capers; simmer to blend flavors, about 3-5 minutes.
  3. Reduce heat to low and add asparagus and peas. Cover and cook until the asparagus is crisp-tender and bright green, about 3-4 minutes.
  4. When the pasta is done, drain (reserving about some of the water) and add it to the sauce. Add the lemon juice and zest, butter, and grated Parmigiano, stirring constantly to melt the butter and coat the pasta. Add a little pasta water to loosen the sauce if necessary, and season to taste with salt and pepper.
  5. Serve, drizzling each portion with a little olive oil and sprinkling each with more Parmigiano.

 



About Sharon Damelio

I love to cook and to write–both of which I learned at my parents’ elbows. After graduating from college, I worked at Fine Cooking magazine as the Assistant Web Editor. After two glorious years there, I returned to graduate school and now work at WhyHunger, an NYC-based nonprofit that is building a movement to end hunger and increase access to fresh, nutritious food. In the kitchen, I fancy myself the culinary version of an armchair-traveler, but I’m also a devoted baker. Some days, when work is overwhelming and the world seems bleak, methodically creating a batch of bread, cookies, or scones is all the relaxation I need.

5 Comments

  3. Susan York Clark says

    Delicious! And oh so easy & fast. It’s going in my circulation of regular recipes. Thanks a bunch.

    Reply

  4. Chance Whitelock says

    Fantastic blog! Do you have any helpful hints for aspiring writers? I’m hoping to start my own site soon but I’m a little lost on everything. Would you recommend starting with a free platform like WordPress or go for a paid option? There are so many options out there that I’m completely confused .. Any ideas? Kudos!

    Reply

  5. Juley Brown says

    I made this last week and it was really good. Great flavor and healthy too. I couldn’t wait for leftovers! Looking forward to more good recipes.

    Reply

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