Penne Primavera
Ingredients
5 tbsp.
Kowalski’s Unsalted Butter, divided
1
shallot, finely chopped
4 cloves
garlic, minced
12 spears
asparagus, trimmed and cut into 1" pieces
1
small zucchini, cut into ½" dice
3 oz.
broccolini, trimmed and cut into 1" pieces
2 oz.
stringless sugar snap peas, halved diagonally
1 lb.
dry penne rigate pasta
¾ cup
freshly grated Kowalski's Signature Parmigiano-Reggiano Cheese, plus more for garnish
1 tbsp.
freshly grated lemon zest
- kosher salt and freshly ground Kowalski's Black Peppercorns, to taste
- thinly sliced green onion and fresh basil, for garnish
Directions
- In a large pot of heavily salted water, cook noodles according to pkg. directions until just al dente (do not overcook); near the end of cooking time, scoop 2 cups pasta cooking water from the pot and reserve.
- While pasta cooks, heat 1 tbsp. butter in an extra-large sauté pan over medium heat. Add shallots and garlic; cook, stirring frequently, until shallots are softened and garlic is fragrant (2-3 min.).
- Add asparagus, zucchini, broccolini and peas; cook and stir for 2 min.
- Pour 1 cup hot pasta cooking water into the sauté pan with the vegetables; continue cooking until vegetables are crisp-tender (about 2 min.).
- Add remaining butter a bit at a time, stirring until melted.
- Sprinkle in cheese a bit at a time; stir and simmer until smooth and creamy (1-2 min.).
- Reduce heat to medium. Using a slotted spoon, transfer cooked pasta to the sauté pan; stir and simmer until thickened (1-2 min.).
- Add more hot pasta water a bit at a time as needed until dish reaches desired consistency.
- Stir in zest; season with salt, if desired.
- Garnish to taste with cheese, pepper, green onion and basil.
