Pasta Primavera

Ingredients

• 1 lb penne or farfalle
• 2 tbsp olive oil
• 1 zucchini, medium dice
• 1 yellow squash, medium dice
• 1 cup cherry tomatoes, halved
• 1 cup asparagus, cut into 1-inch pieces
• 1 cup peas (fresh or frozen)
• 4 garlic cloves, minced
• 1/4 cup dry white wine
• 2 tbsp butter
• 1/2 cup Parmesan
• Fresh basil
• Reserved pasta water

Method

1. Cook: Cook pasta. Reserve pasta water.

2. Sauté: Sauté zucchini and squash over high heat 3 min (don't crowd). Add asparagus, 2 min. Add tomatoes and peas, 1 min. Remove vegetables.

3. Step: In same pan, add oil and garlic, 30 sec. Add wine, reduce by half. Add butter and 1/2 cup pasta water.

4. Add: Add pasta and vegetables. Toss with Parmesan and basil. Adjust with pasta water.

What You're Practicing

• Cook vegetables in stages by density — zucchini first, peas last.
• High heat keeps vegetables crisp-tender, not mushy.
• This is a template — swap vegetables seasonally.