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  • Summary

    Make garlic-lemon butter. Mash the garlic and 1/2 teaspoon of the salt together to make a paste. Add 4 tablespoons of the butter and lemon zest and mash together until combined; set aside. Sauté shallot in butter. Melt remaining 1 tablespoon butter in a large Dutch oven or pot over medium-high heat. Add shallots and sauté until softened and beginning to brown, 2 to 3 minutes. Cook the pasta. Add the pasta, 4 cups hot water, and remaining 2 teaspoons salt. Cover and bring to a boil over high heat. Once boiling, lower heat back to medium-high, uncover, and cook until the pasta is al dente, about 8 minutes. Stir the pasta occasionally, loosening noodles that stick to the bottom or sides of the pot. As the penne cooks, the noodles peek out from the diminishing water level, thickening the liquid with the pasta's starch. This starchy liquid is the beginning of a light, silky sauce. Stir in the vegetables and cook until tender. Add the asparagus, zucchini, carrot, broccolini, sugar snap peas, and peas. Stir and cook uncovered until the vegetables are crisp-tender and the cooking liquid has reduced into a starchy sauce, about 2 minutes. Finish with the tomatoes, cheese, and garlic-lemon butter. Stir in the tomatoes, Parmesan cheese, and garlic-lemon butter. The water should be significantly reduced, leaving only a silky, buttery sauce. Serve in bowls garnished with red pepper flakes, basil, and more Parmesan cheese.

    Ingredients

    • 2 cloves garlic, smashed
    • 2 1/2 teaspoons kosher salt, divided
    • 6 tablespoons unsalted butter, at room temperature and divided
    • 1 tablespoon finely grated lemon zest (from 1 lemon)
    • 12 ounces dry short pasta, such as penne rigate, fusilli, or orecchiette
    • 1 medium shallot, minced
    • 6 asparagus spears, trimmed and cut into 1-inch pieces on the diagonal
    • 1 small zucchini, diced
    • 1 cup julienned carrots (about 3 ounces)
    • 3/4 cup diced orange or yellow bell pepper
    • 1 1/4 cups Broccolini, trimmed and cut into 1-inch pieces (about 3 ounces)
    • 1/2 cup sugar snap peas, strings removed and halved on the diagonal (about 2 ounces)
    • 1/2 cup fresh or frozen peas
    • 10 cherry tomatoes, halved
    • 3/4 cup grated Parmesan cheese, plus more for serving
    • 2 tablespoons thinly sliced basil
    • Pinch red pepper flakes

    Instructions

    Click Here For Step-By-Step Instructions

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    Nutritional Info
    • Servings Per Recipe: 6
    • Amount Per Serving
    • Calories: 387 % Daily Value *
    • Total Fat: 15 g 23.62%
    • Saturated Fat: 9 g 44.83%
    • Trans Fat: 1 g %
    • Cholesterol: 39 mg 13.04%
    • Sodium: 1005 mg 41.86%
    • Calcium: 152 mg 15.19%
    • Potassium: 301 mg 8.61%
    • Magnesium: 0 mg 0%
    • Iron: 4 mg 20.39%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 51 g %
    • Dietary Fiber: 4 g 17.51%
    • Sugar: 6 g
    • Protein: 13 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 0 g
    • Vitamin A 89.28%
    • Vitamin C 23.58%
    • Vitamin D 0.53%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat3
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch3
    • Exchange - Vegetables1
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total2 oz-eq
    • MyPlate - Vegetable Total1 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq