Ingredients:

  • 1 pound (450g) dried pasta (penne, fusilli, or farfalle recommended)
  • 4 quarts (4 liters) water
  • 2 tablespoons (30ml) kosher salt, plus more to taste
  • 1 tablespoon (15ml) olive oil
  • 1 medium shallot, finely chopped
  • 1 cup (100g) asparagus, cut into 1-inch pieces
  • 1 cup (100g) fresh peas (or frozen, thawed)
  • 1 cup (100g) broccoli florets, cut into bite-sized pieces
  • 1/2 cup (50g) sugar snap peas, halved
  • 1/2 cup (75g) cherry tomatoes, halved
  • 1/4 cup (25g) sliced radishes
  • 2 tablespoons (30g) unsalted butter
  • 1/4 cup (60ml) dry white wine (such as Sauvignon Blanc)
  • 1/4 cup (60ml) vegetable broth or chicken broth
  • Zest and juice of 1 lemon
  • 1/4 cup (15g) freshly grated Parmesan cheese, plus more for serving
  • 2 tablespoons (10g) chopped fresh parsley
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Bring salted water to a boil in a large pot. Add pasta and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining. Drain pasta and set aside.
  2. Heat olive oil in a large skillet over medium heat. Add shallot and sauté until softened and translucent, about 2 minutes.
  3. Add asparagus and broccoli to the skillet. Sauté for 2 minutes. Add peas and sugar snap peas and continue to sauté for another 2 minutes. Add cherry tomatoes and radishes. Season with salt and pepper. Cook for 1 more minute. Vegetables should be tender-crisp.
  4. Add butter to the skillet and let it melt. Deglaze the pan with white wine, scraping up any browned bits from the bottom. Let the wine reduce slightly. Add vegetable broth and lemon juice. Simmer for 1 minute.
  5. Add the cooked pasta to the skillet with the vegetables and sauce. Toss to coat evenly. Add Parmesan cheese and parsley. Toss again. Add reserved pasta water, a little at a time, if needed to create a creamy sauce.
  6. Serve immediately, garnished with extra Parmesan cheese and freshly ground black pepper.