Pasta Primavera is what's for dinner! In just 30 minutes, wide strips of pappardelle pasta get tossed in a light cream sauce that's bursting with fresh veggies. It's an irresistible combination that can be customized with what's on hand.
Heat a large stockpot of salted water over medium-high heat. It's helpful to start this first so by the time we need it, it's at a boil.
In a large skillet over medium to medium-high heat, melt the butter and heat the oil. Add the onion and saute for 3-4 minutes. Add a pinch of salt.
3 Tablespoons unsalted butter, 2 Tablespoons extra virgin olive oil, 1 cup yellow onion
Add the sliced bell peppers, whole cherry tomatoes, garlic, dried herbs, and red pepper flakes. Stir to combine and cook for about 4-5 minutes. As the tomatoes blister and soften, gently smash them with the back of a spoon to burst, allowing the juices to simmer.
2 bell peppers, 1 dry pint cherry tomatoes, 3-4 cloves garlic, 1 teaspoon dried basil, ½ teaspoon dried thyme, ⅛-¼ teaspoon red pepper flakes, Fine sea salt, Freshly ground black pepper
Add the carrot ribbons and zucchini to the skillet, cooking for 1-2 minutes. Deglaze the pan with white wine or stock, scraping up any bits as needed.
2 cups carrots, 1 cup zucchini, ¼ cup white wine or vegetable stock
Add the remaining vegetable stock to the skillet and bring to a simmer. Allow it to simmer and reduce for about 6-7 minutes, taste testing it as it cooks and adding salt and pepper as needed.
1 ¼ cup vegetable stock
By this point, the water for the pasta should be boiling, add it to the pan and cook for about 1 minute less than the al dente package directions. Reserve about 1 cup of pasta water before draining.
16 ounces dried pappardelle pasta
When the sauce has reduced after about 6-7 minutes, stir in the frozen peas, half and half, and parmesan cheese until combined. Drain the pasta - don't forget to reserve some water - and toss it with the sauce. Depending on the size of your skillet, you may want to transfer the sauce to the big pot to toss instead.
1 cup frozen peas, ½ cup half and half, ¼ cup grated parmesan cheese
Add approximately 1/4 cup pasta water to start. You likely won't need much, but a little helps the sauce adhere. The sauce will continue to thicken as it cools slightly. Cook the pasta in the sauce for about 1 minute until al dente.
¼ - ½ cup reserved pasta water
Remove from heat and serve with fresh basil. If desired, add a squeeze of fresh lemon juice for brightness.
¼ cup fresh basil leaves
Notes
4-6 servings, depending on appetites
Garlic: for a more prominent garlic flavor, mince it; thinly slice the cloves for a milder flavor throughout.