Pasta Primavera

Ingredients

• 12 oz short pasta, such as penne or gemelli
• 1 Tbsp kosher salt, for the water
• 2 Tbsp olive oil
• 3 cloves garlic, minced
• 8 oz asparagus, cut into 1-in pieces
• 1 small zucchini, diced
• 1 pint (2 cups) cherry tomatoes, halved
• 3/4 cup frozen peas
• 2/3 cup heavy cream
• 2 Tbsp butter
• 3/4 cup Parmesan, grated
• 1/4 cup fresh basil, chopped
• to taste salt and black pepper

Before you start

• Bring a large pot of water to a boil.

Directions

1. Boil until al dente, save 1 cup pasta water, drain: short pasta, kosher salt.
2. Saute over medium-high until crisp-tender, 4 min: olive oil, garlic, asparagus, zucchini.
3. Add, cook until tomatoes soften, 2 min: step 2, cherry tomatoes, frozen peas.
4. Stir in, simmer until cheese melts: step 3, heavy cream, butter, Parmesan.
5. Toss together, loosening with pasta water: step 1, step 4.
6. Stir in: step 5, fresh basil, salt and black pepper.