Ingredients Jump to Instructions ↓

  1. 1/2 cup cubed carrots

  2. 1/2 cup asparagus , sliced crosswise into 1/2-inch pieces

  3. 1 pound orecchiette pasta or other pasta

  4. 1 tablespoon plus 1 teaspoon salt

  5. 2 tablespoons unsalted butter

  6. 2 tablespoons olive oil

  7. 1/2 cup chopped yellow onion

  8. 1 tablespoon minced garlic

  9. 1 cup cubed zucchini

  10. 1 cup cubed yellow squash

  11. 1/2 cup chopped tomato

  12. 1/2 cup frozen green peas

  13. 1/2 teaspoon ground black pepper

  14. 1/4 cup extra-virgin olive oil

  15. 2 tablespoons chopped fresh parsley leaves

  16. 1/2 cup grated Parmesan , optional garnish

Instructions Jump to Ingredients ↑

  1. Bring a large pot of water to a boil . As the pasta water is heating, bring a small saucepan of water to a boil. Add the carrots and asparagus to the small saucepan and blanch for 2 minutes. Using oven mitts or pot holders, remove the small saucepan from the heat and pour the carrots and asparagus away from you into a colander set in the sink. Rinse under cold running water to refresh . While cooking the vegetables, add the pasta and 1 tablespoon of the salt to the large pot of boiling water. Return to a boil and cook the pasta until al dente , stirring occasionally, about 12 to 15 minutes. Turn the stove off, and with a small ladle, transfer 1/4 cup of the cooking liquid to a small cup and set aside. Using oven mitts or pot holders, drain the rest of the pot away from you into a colander set in the sink. Place the pasta in a large bowl with the 1/4 cup cooking liquid and cover with plastic wrap or a clean kitchen towel to keep warm. In a large skillet over medium-high heat, melt the butter and, when hot, add the olive oil. Add the onion and cook, stirring, for 2 minutes. Add the garlic , and cook, stirring, for 30 seconds. Add the zucchini and squash, and cook, stirring, for 3 minutes. Add the cooked carrots and asparagus, and cook, stirring, for 1 minute. Add the tomato , peas, the remaining teaspoon of salt, and the pepper. Stir and remove from the heat. Pour the vegetables over the pasta in the bowl. Drizzle with the extra-virgin olive oil, add the parsley , and toss to coat evenly. Sprinkle, if you like, with the Parmesan cheese . Serve immediately.


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