Pasta was a once-a-week affair in my childhood home. My mom would make beautiful Bolognese sauce in the winter, and me, being a picky eater, opted for margarine and cheese instead (!). But in the spring and summer, there was one style I never said no to, and that was pasta primavera. It was like the plain pasta I loved, plus sweet vegetables. This was probably my mother's way to sneak some nutrition into my diet.
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With my picky eating ways far behind me, I now make my own version of pasta primavera, packing in as many vegetables as I can, and I do so more efficiently, using Martha Stewart's legendary one-pot technique. As resident Genius Kristen Miglore says, "You've probably already cooked it (or at least thought about it). After Martha Stewart Living magazine published the recipe in June 2013, it splashed all over the internet (including right here, sploosh)."
But cooking pasta primavera the Martha Stewart way isn't just about less cleanup—this method totally infuses the pasta with the taste of the vegetables. The lemon and basil really pop, as does the Parmesan. I've left margarine in my past, and now include butter to finish the pasta once all the liquid has been absorbed.
You don't have to be a picky eater to love this dish, so waste no time and head to your farmers market, while asparagus and peas are at their freshest.
- 1tablespoon olive oil
- 1small red onion, finely sliced
- 2cloves garlic, minced
- 1cup loosely packed julienned carrot
- 1pound spaghettini pasta
- 6cups water, just boiled
- 2teaspoons salt
- 1small yellow zucchini, julienned, core discarded
- 1/2pound asparagus, ends trimmed, sliced into 1-inch pieces
- 1cup cherry tomatoes, sliced in half
- 1/2cup peas
- 1/2cup finely grated, loosely packed Parmesan cheese
- 1tablespoon lemon juice
- 1/2cup fresh basil
- 2tablespoons butter
- In a large, wide skillet with deep sides, heat olive oil over medium heat. Add onion and cook until softened, about 4 minutes. Add minced garlic and carrot and cook until starting to soften, about 2-3 minutes. Add spaghettini pasta, hot water, and salt. Turn heat to high. Let pasta cook, stirring often, for 5 minutes. Add zucchini, asparagus and cherry tomatoes and continue cooking pasta, stirring often, until pasta and vegetables are tender and almost all of the water has been absorbed.
- Stir in peas, Parmesan cheese, lemon juice, basil, and butter. Toss pasta until butter has melted and everything is well combined. Serve immediately. Top with extra Parmesan cheese and basil, if desired.
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