About
Shirley's Primavera takes an American vegetarian classic and makes sure it's as nourishing and delicious as possible! Beefy mushrooms, pan-seared asparagus, savory leeks, and bright tomatoes all play a part in making a vegetable medley that you can't help but love! With a creamy sauce and plenty of tender pasta, Shirley's Primavera is a prime example of great cooking!
Ingredients
- 12 ounces pappardelle or fettuccine
- 1/4 cup extra-virgin olive oil, plus more, optional, to taste
- 1 large zucchini, sliced into 1/2-inch half-moons
- kosher salt, to taste
- 1 bunch asparagus, trimmed, quartered crosswise
- 1/2 red onion, sliced into 1/4-inch half-moons
- 2 small leeks, thoroughly washed, cut into 1/2-inch half-moons
- 1 red bell pepper, chopped
- 5 cloves garlic, finely chopped
- 1 cup grape tomatoes
- 3/4 cup heavy cream
- 1/3 cup frozen peas, thawed
- 2 ounces parmesan cheese, finely grated, plus more, to taste, for serving
- 1 small lemon, optional, zested and juiced
- freshly ground black pepper, to taste
Directions
Step 1 -In a large pot of salted, boiling water, add the pappardelle and cook, while stirring occasionally, until it is just shy of al dente, according to the package directions, about 6-7 minutes.
Step 2 -Reserve 1 1/2-2 cups of the pasta water and drain the remainder.
Step 3 -In a large, high-sided skillet over medium-high heat, add 1/4 cup of the olive oil.
Step 4 -Add the zucchini slices to the hot oil and cook, while stirring occasionally, until they start to soften, about 3-4 minutes.
Step 5 -Season the zucchini with the salt.
Step 6 -Add the asparagus to the zucchini and season it with the salt.
Step 7 -Cook the zucchini mixture, while stirring often, until the asparagus is a vibrant green and softened, about 4 minutes.
Step 8 -Transfer the zucchini mixture to a plate.
Step 9 -Reduce the stovetop heat to medium and, if needed, add the extra olive oil to ensure the skillet is not dry.
Step 10 -Add the onions and the leeks to the hot skillet and cook, while stirring occasionally, until the leeks begin to wilt and caramelize, about 5 minutes.
Step 11 -Season the onion mixture with the salt.
Step 12 -Add the red bell peppers to the onion mixture and cook, while stirring and reducing the heat as needed if the onions and leeks start to char, until the bell peppers are slightly softened, about 3-4 minutes.
Step 13 -Add the garlic to the onion mixture and cook, while stirring, until fragrant, about 2 minutes.
Step 14 -Reduce the heat to medium-low.
Step 15 -Add the tomatoes, the heavy cream, the peas, and 1/2 cup of the reserved pasta water to the onion mixture and cook, while stirring occasionally, until the tomatoes are tender and begin to burst, 2-3 minutes.
Step 16 -Add the pappardelle, the zucchini mixture, 2 ounces of the parmesan cheese, and cook, while tossing, until combined. If the sauce seems too thick, add more of the reserved pasta water, as needed. You may not need any or all of the remaining pasta water.
Step 17 -Add the lemon zest and the lemon juice to the pasta to the sauce and stir to combine.
Step 18 -Season the pasta mixture with the black pepper.
Step 19 -Serve topped with the extra parmesan cheese.
