Ingredients:

  • 12 oz (340g) Penne or Fusilli pasta
  • 2 tbsp (28g) Unsalted butter
  • 1 tbsp (15ml) Extra virgin olive oil
  • 3 cloves (9g) Garlic, minced
  • 1 cup (150g) Broccoli florets, bite-sized
  • 1 medium (150g) Carrot, diced
  • 1 medium (150g) Zucchini, sliced into half-moons
  • 1 red bell pepper (150g), thinly sliced
  • 1/2 cup (50g) Frozen peas
  • 1/2 cup (120ml) Heavy cream
  • 1/2 cup (50g) Freshly grated Parmesan cheese
  • 1 tbsp (15ml) Fresh lemon juice
  • 1/2 tsp (2g) Salt
  • 1/4 tsp (1g) Black pepper
  • 2 tbsp (8g) Fresh parsley, finely chopped

Instructions:

  1. Bring a large pot of heavily salted water to a boil. Add the pasta and cook until just under al dente (about 2 minutes less than the package directions). Before draining, scoop out 1 cup (240ml) of the starchy pasta water and set it aside.
  2. Heat the olive oil and butter in a wide skillet over medium-high heat until the butter is foaming.
  3. Add the carrots first and sauté for 3 minutes.
  4. Add the broccoli and bell pepper, cooking for another 4 minutes until the edges are slightly charred.
  5. Stir in the zucchini and garlic, cooking for 2-3 minutes until the garlic smells nutty and the zucchini is tender.
  6. Lower the heat to medium. Stir in the frozen peas and heavy cream, simmering for 2 minutes until the sauce thickens slightly.
  7. Toss in the cooked pasta, Parmesan cheese, lemon juice, salt, and black pepper. Gradually stir in reserved pasta water as needed to create a velvety emulsion that clings to the noodles.
  8. Garnish with freshly chopped parsley and serve immediately.