Rigatoni Primavera
Rigatoni Primavera
A bright vegetable pasta with rigatoni, asparagus, peas, zucchini, tomatoes, lemon, basil, and a light Parmesan cream sauce.
Rigatoni primavera is built around the simple pleasure of pasta and crisp-tender vegetables. The sauce is light enough to let asparagus, peas, zucchini, cherry tomatoes, and basil stay vivid, but it still has enough Parmesan and cream to cling to the ridges of the rigatoni.
The key is cooking the vegetables in stages. Firmer pieces go into the skillet first, while peas and tomatoes join near the end so they warm through without losing their color. A little garlic and lemon zest keep the sauce lively instead of heavy.
Save some pasta water before draining the rigatoni. Its starch helps the cream and Parmesan turn glossy, and it lets you loosen the sauce without adding more cream. Toss everything together off the highest heat so the cheese melts smoothly.
Serve the pasta right away with extra basil and Parmesan. It is satisfying on its own, but it also pairs well with a green salad or warm garlic bread if you want a heartier meal.
Nutrition (per serving)
Directions
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1
Bring a large pot of salted water to a boil. Add the rigatoni and cook until just al dente according to the package directions.
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2
Before draining, reserve 1 cup of the pasta water. Drain the rigatoni and keep it nearby while you finish the sauce.
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3
While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the asparagus, zucchini, and red bell pepper with a pinch of salt and cook for 4 to 5 minutes, stirring often, until the vegetables are bright and just tender.
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4
Add the garlic and cook for about 30 seconds, just until fragrant. Stir in the cherry tomatoes and peas and cook for 2 minutes, until the tomatoes begin to soften and the peas are hot.
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5
Reduce the heat to medium. Add the cream, 1/2 cup of the reserved pasta water, lemon zest, and lemon juice, then simmer for 1 to 2 minutes.
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6
Add the drained rigatoni and toss well. Sprinkle in the Parmesan a little at a time, tossing constantly so it melts into a glossy sauce.
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7
Loosen the pasta with more reserved pasta water as needed, a few tablespoons at a time. Taste and season with salt and black pepper.
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8
Remove the skillet from the heat and fold in the basil. Serve immediately with more Parmesan if desired.
Ingredients
- Rigatoni:12 oz
- Olive Oil:2 tbsp
- Asparagus, trimmed and cut into 1-inch pieces:8 oz
- Zucchini, halved lengthwise and sliced:1 medium
- Red Bell Pepper, thinly sliced:1 medium
- Garlic, minced:3 cloves
- Cherry Tomatoes, halved:1 cup
- Frozen Peas:1 cup
- Heavy Cream:1/2 cup
- Grated Parmesan Cheese:3/4 cup
- Lemon Zest:1 tsp
- Fresh Lemon Juice:1 tbsp
- Fresh Basil Leaves, torn:1/3 cup
- Kosher Salt:to taste
- Black Pepper:to taste
Tips & Notes
- Cut the vegetables before starting the pasta so the skillet step moves quickly.
- Keep the rigatoni slightly firm when you drain it; it will finish absorbing sauce in the skillet.
- If the sauce tightens as it sits, stir in a splash of hot pasta water before serving.
