Name: Weeknight Pasta Primavera
Total time: PLACEHOLDER
Cuisine: ItalianEurope
Ingredients: 2 tablespoons unsalted butter; 1 small onion , chopped fine; 8 ounces white mushrooms , quartered; Salt and pepper; 2 cloves garlic , minced; 1 (14.5-ounce) can diced tomatoes , drained; 1 cup heavy cream; 12 ounces egg-enriched dried fettuccine (see note above); 1 pound asparagus , tough ends discarded, spears cut diagonally into 1-inch pieces; 1 medium zucchini , cut into 1/2-inch dice; 1 cup frozen peas; 1/2 cup grated Parmesan cheese , plus extra for serving; 1 1/2 tablespoons lemon juice; 1/4 cup thinly sliced fresh basil

Why This Recipe Works

To keep the flavors in our Pasta Primavera recipe from getting muddled, we kept the vegetables to a minimum. We cooked the vegetables and pasta in the same heavily salted water, which saved on time and dishes, and ensured both components weren’t bland. Timing is crucial; we used a timer and kept track of how long each vegetable cooked. The mushrooms lend our Pasta Primavera’s sauce a pronounced meatiness—but only if you let them brown properly before adding the other ingredients.

Before You Begin

The test kitchen prefers the hearty strands of egg-enriched fettuccine usually sold in 12-ounce boxes. We found that you need to salt the water used to cook the pasta and vegetables quite heavily to make sure they emerge nicely seasoned.

Instructions

Bring 4 quarts water to boil in large pot for cooking pasta. Meanwhile, melt butter in large skillet over medium heat until foaming. Add onion, mushrooms, 1/2 teaspoon salt, and 1/2 teaspoon pepper and cook until soft and browned, about 8 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in tomatoes and cream, increase heat to high, bring to boil, and remove pan from heat.

As sauce cooks, add 2 tablespoons salt and pasta to boiling water and cook until just beginning to soften, about 6 minutes. Add asparagus to pot and cook for 1 minute. Add zucchini and cook for 2 minutes. Add peas and cook until pasta is al dente, about 1 minute.

Drain pasta and vegetables and return to pot. Toss in cream sauce, cheese, lemon juice, and basil and season with salt and pepper. Serve, passing extra cheese at table.