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.
- 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.
- 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.
- 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.
- Add the broccoli and cook for 3 minutes.
- 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.
- 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.
- 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