Ingredients:

  • 12 oz Penne or Fusilli pasta
  • 1 tbsp Sea salt
  • 2 tbsp Extra virgin olive oil
  • 1 small Yellow onion, thinly sliced (100g)
  • 2 medium Carrots, cut into matchsticks (120g)
  • 1 cup Broccoli florets, bite-sized (150g)
  • 1 medium Zucchini, quartered and sliced (200g)
  • 1 cup Snap peas or English peas (150g)
  • 3 cloves Garlic, minced
  • 1/2 cup Heavy cream
  • 1/2 cup Freshly grated Parmesan cheese (50g)
  • 1 tbsp Fresh lemon juice
  • 1 tsp Lemon zest
  • 1/4 cup Fresh parsley, chopped
  • 1/4 cup Fresh basil, chiffonade
  • 1/2 tsp Red pepper flakes

Instructions:

  1. Bring a large pot of salted water (using 1 tbsp sea salt) to a rolling boil. Add pasta and cook for 1 minute less than package instructions for al dente. Reserve 1 cup of starchy pasta water before draining.
  2. While pasta cooks, heat 2 tbsp olive oil in a wide skillet over medium-high heat. Sauté sliced onions and matchstick carrots for 3 minutes.
  3. Add broccoli florets and zucchini to the skillet. Sauté for 4 minutes until vegetables are vibrant and slightly charred at the edges.
  4. Stir in minced garlic, peas, and red pepper flakes. Sauté for 60 seconds until fragrant, then reduce heat to medium.
  5. Pour in heavy cream and 1/2 cup of the reserved pasta water. Add the cooked pasta and grated Parmesan cheese. Toss vigorously to create a silky emulsion that coats the noodles.
  6. Remove from heat. Stir in lemon juice, lemon zest, fresh parsley, and basil. Serve immediately with extra Parmesan if desired.