Creamy Pasta Primavera

Pasta Primavera

• 8 oz linguine
• As needed kosher salt — for the pasta water and seasoning
• 2 tablespoons olive oil
• 3 cups broccoli florets — cut into bite-size pieces
• 8 oz asparagus — trimmed and cut into 1-inch pieces
• 1 clove garlic clove — mashed and minced
• 2 cups mushrooms — thinly sliced
• 1 Roma tomato — peeled and diced
• 1 cup heavy cream
• ¾ cup Parmesan cheese — finely grated, divided
• ½ teaspoon basil — dried

Garnish

• As needed black pepper — freshly cracked, as desired
• As needed parsley (optional) — chopped, optional
• As needed red pepper flakes (optional) — optional

1. Prepare the Vegetables: Set a steamer basket in a large pot containing about 1 inch of water. Bring the water to a simmer over medium-high heat. Add the broccoli and asparagus, cover, and steam for 4 to 5 minutes, until the vegetables are bright green and tender-crisp. If the asparagus is thin, remove it after 3 to 4 minutes. Transfer the vegetables to a plate and keep warm.3 cups broccoli florets, 8 oz asparagus
2. Cook the Pasta: Remove the steamer basket and add enough water to the pot to cook the pasta. Bring the water to a rolling boil over high heat and season it generously with kosher salt. Add the linguine and cook according to the package directions, usually 8 to 10 minutes, until al dente. Before draining, reserve 1 cup of the pasta cooking water. Drain the linguine in a colander and do not rinse.8 oz linguine, kosher salt
3. Cook the Sauce Base: While the linguine cooks, heat the olive oil in a 12-inch skillet over medium-high heat. Add the mushrooms and cook for 5 to 6 minutes, stirring occasionally, until they are lightly browned and their released moisture has evaporated. Reduce the heat to medium, add the garlic, and cook for about 30 seconds, until fragrant. Add the diced tomato and cook for 1 to 2 minutes, until warmed but still holding its shape.2 tbsp olive oil, 2 cups mushrooms, 1 garlic clove, 1 Roma tomato
4. Make the Cream Sauce: Reduce the heat to medium-low. Pour in the heavy cream and add the dried basil. Bring the cream to a gentle simmer and cook for 2 to 3 minutes, stirring frequently, until it thickens slightly. Gradually stir in ½ cup of the Parmesan until melted and smooth. Do not allow the sauce to boil after adding the cheese.1 cup heavy cream, ½ tsp basil, ½ cup Parmesan cheese
5. Combine: Add the drained linguine and steamed vegetables to the skillet. Toss gently over low heat for 1 to 2 minutes, until everything is hot and evenly coated. Add the reserved pasta water 1 tablespoon at a time as needed, stopping when the sauce is silky and clings lightly to the noodles. Taste and add salt only if needed.cooked linguine, steamed broccoli and asparagus, reserved pasta cooking water, kosher salt
6. Serve: Remove the skillet from the heat. Sprinkle with the remaining ¼ cup Parmesan and freshly cracked black pepper. Add chopped parsley or red pepper flakes if desired, and serve immediately.¼ cup Parmesan cheese, black pepper, parsley, red pepper flakes