Creamy 30-Minute Vegetable Pasta Primavera

Ingredients

• 16 ounces dried pappardelle pasta (or fettuccine)
• 3 Tablespoons unsalted butter
• 2 Tablespoons extra virgin olive oil
• 1 cup yellow onion (diced)
• 2 bell peppers (thinly sliced)
• 1 dry pint cherry tomatoes
• 3-4 cloves garlic (minced or thinly sliced*)
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/8-1/4 teaspoon red pepper flakes
• Fine sea salt (to taste)
• Freshly ground black pepper (to taste)
• 2 cups carrots (ribboned with vegetable peeler - about 2 carrots)
• 1 cup zucchini (thinly sliced and cut into half moons)
• 1/4 cup white wine or vegetable stock
• 1 1/4 cup vegetable stock
• 1 cup frozen peas (optional)
• 1/2 cup half and half
• 1/4 cup grated parmesan cheese
• 1/4 - 1/2 cup reserved pasta water
• 1/4 cup fresh basil leaves (for serving)
• Squeeze fresh lemon juice (optional)

Instructions

1. 1

   Heat a large stockpot of salted water over medium-high heat. It's helpful to start this first so by the time we need it, it's at a boil.

2. 2

   In a large skillet over medium to medium-high heat, melt the butter and heat the oil. Add the onion and saute for 3-4 minutes. Add a pinch of salt.

3. 3

   Add the sliced bell peppers, whole cherry tomatoes, garlic, dried herbs, and red pepper flakes. Stir to combine and cook for about 4-5 minutes. As the tomatoes blister and soften, gently smash them with the back of a spoon to burst, allowing the juices to simmer.

4. 4

   Add the carrot ribbons and zucchini to the skillet, cooking for 1-2 minutes. Deglaze the pan with white wine or stock, scraping up any bits as needed.

5. 5

   Add the remaining vegetable stock to the skillet and bring to a simmer. Allow it to simmer and reduce for about 6-7 minutes, taste testing it as it cooks and adding salt and pepper as needed.

6. 6

   By this point, the water for the pasta should be boiling, add it to the pan and cook for about 1 minute less than the al dente package directions. Reserve about 1 cup of pasta water before draining.

7. 7

   When the sauce has reduced after about 6-7 minutes, stir in the frozen peas, half and half, and parmesan cheese until combined. Drain the pasta - don't forget to reserve some water - and toss it with the sauce. Depending on the size of your skillet, you may want to transfer the sauce to the big pot to toss instead.

8. 8

   Add approximately 1/4 cup pasta water to start. You likely won't need much, but a little helps the sauce adhere. The sauce will continue to thicken as it cools slightly. Cook the pasta in the sauce for about 1 minute until al dente.

9. 9

   Remove from heat and serve with fresh basil. If desired, add a squeeze of fresh lemon juice for brightness.