One-pot Fall Harvest Pasta Primavera

This wholesome dish is great for early fall because it helps turn a big stash of garden veggies into a family-favorite meal. But don’t mistake it for an autumn-only dish! The butter sauce evokes the feeling of a rich cream sauce without being as heavy, so it’s light enough for spring and summer, yet hearty enough to make in winter, too. The veggies are crisp-tender and pair perfectly with the fun-to-eat fusilli. The fresh basil is an absolute delight, and everyone around the table can season their serving to taste, making a meal that’s completely their own.

How To:

  1. In a small bowl, using the back of a spoon or a pestle, mash together the garlic and ½ teaspoon of salt to make a paste. Add the lemon zest and 5 tablespoons of the butter, and mash until combined. Set aside.
  2. Melt the remaining 3 tablespoons of butter in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the shallot and sauté until softened and starting to brown, 2 to 3 minutes.
  3. Add the pasta, hot water, and remaining 2 teaspoons of salt. Cover and bring to a boil over high heat. Once boiling, reduce the heat to medium, uncover, and cook for 5 minutes. Stir the pasta occasionally to prevent the noodles from sticking.
  4. Add the broccoli and cook for 3 minutes.
  5. Add the green beans, zucchini, squash, carrots, bell pepper, snap peas, and corn. Stir and cook, uncovered, until the vegetables are crisp-tender and the cooking liquid has reduced into a starchy sauce, about 2 minutes.
  6. Turn off the heat. Stir in the tomatoes, Parmesan cheese, and garlic-lemon butter. The cheese and butter will melt and meld with the cooking liquid to create a silky, buttery sauce.
  7. Garnish the primavera with basil, more Parmesan cheese, and red pepper flakes, and serve hot. The pasta can be stored in an airtight container in the refrigerator for up to 5 days

Recipe adapted from: The Kitchn

Made with love + simple ingredients