Fresh Linguine Primavera

with Spring Vegetables & Butter Lettuce Salad

40 MIN

4 Servings

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From the Test Kitchen

The dish “pasta primavera” is a delicious mixture of pasta and fresh vegetables. In Italian, the word “primavera” actually means “spring.” The meal was conceived of as a celebration of seasonality—using pasta as a way to let the springtime’s best produce shine. That’s just what we’re doing here, pairing fresh linguine with spring vegetables like asparagus and English peas, and finishing them together in a light Parmesan cream sauce.

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Nutrition

PER SERVING
Calories

615 Cals (est.)

fresh

ingredients

12 oz Fresh Linguine Pasta
6 oz Cremini Mushrooms
2 cloves Garlic
1 head Butter Lettuce
1 bunch Asparagus
1 Lemon
1 Zucchini
½ lb Broccoli
½ lb English Peas
1 large bunch Mint
2 Tbsps Butter
½ cup Grated Parmesan Cheese
¼ cup Heavy Cream

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Quarter the mushrooms. Medium dice the zucchini. Cut off and discard the broccoli stem; cut the head into small florets. Snap off and discard the tough, woody ends of the asparagus; cut the asparagus into 1-inch pieces. Shell the peas. Peel and mince the garlic. Cut off and discard the root end of the lettuce; separate the leaves. Quarter and deseed the lemon. Pick the mint leaves off the stems; discard the stems.

2 Start the vegetables:

In a large, high-sided pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the mushrooms and cook, stirring occasionally, 4 to 6 minutes, or until browned. Add the zucchini and season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until the zucchini has softened.

3 Add the broccoli, asparagus & peas:

Add the broccoli, asparagus and peas to the pan of mushrooms and zucchini; season with salt and pepper. (If the pan seems dry, add 1 teaspoon of olive oil.) Cook, stirring occasionally, 3 to 5 minutes, or until slightly softened. Add the garlic and ¼ cup of water; cook, stirring occasionally, 2 to 4 minutes, or until fragrant. Remove from heat.

4 Cook the pasta:

Add the pasta to the pot of boiling water. Cook 2 to 4 minutes, or until al dente (still slightly firm to the bite). Reserving 1¼ cups of the pasta cooking water, thoroughly drain the cooked pasta.

5 Finish the pasta:

To the pan of vegetables, add the cooked pasta, butter, heavy cream, ⅔ of the Parmesan cheese and 1 cup of the pasta cooking water. Cook on medium, stirring frequently to coat the pasta in the sauce, 2 to 3 minutes, or until well combined. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Season with salt and pepper to taste. Transfer to a serving dish.

6 Make the salad & serve your dish:

In a small bowl, combine the remaining Parmesan cheese and the juice of all 4 lemon wedges; season with salt and pepper to taste. Slowly whisk in 2 tablespoons of olive oil until well combined. In a large bowl, combine the lettuce and mint; season with salt and pepper. Add enough of the Parmesan-lemon juice dressing to coat the salad (you may have extra dressing); season with salt and pepper to taste. Transfer to a serving dish. Serve the finished pasta with the salad on the side. Enjoy!