Pasta Fatta in Casa

 Summer Vegetable Pasta 

Serves: 2 people Time: 25–30 minutes

 Ingredients 

• Pasta: 200 g penne, farfalle, or spaghetti
• Zucchini: 150 g, sliced
• Cherry tomatoes: 150 g, halved
• Broccoli florets: 120 g
• Bell pepper: 100 g, sliced
• Peas (fresh or frozen): 80 g
• Garlic: 2 cloves (about 8 g), sliced
• Olive oil: 20 g
• Parmigiano reggiano: 30 g, grated
• Lemon zest: from ½ lemon (about 2 g)
• Fresh basil: 10 g
• Salt: 8–10 g for seasoning
• Pasta water: 100–150 g (you’ll scoop it from the pot)

Instructions

Bring a large pot of salty water to a boil. Cook 200 g pasta until al dente and at the same time cut all the vegetables into similar-sized pieces so they cook evenly, heat 20 g olive oil in a large pan over medium heat, add garlic (8 g) and cook 30 seconds until fragrant. Add broccoli + bell pepper first (they’re firmer). Cook 3–4 minutes. Add zucchini + peas. Cook 2–3 minutes. Add tomatoes last so they stay fresh and juicy.

Before draining the pasta, scoop 100–150 g pasta water and keep it aside. 

Add the cooked pasta into the pan. Pour in some of the pasta water. Toss everything together until it becomes glossy and lightly saucy. Add 30 g grated Parmigiano Reggiano and mix gently.

Add 2 g lemon zest. Tear 10 g basil with your hands (don’t chop — chopping bruises it).

Taste and adjust salt. Drizzle some olive oil, extra Parmesan, and a few basils leaves on top. 

Beginner Tip: 

• Pasta water is your secret sauce don’t skip it.
• If your knife skills are still growing, go slow. Clean cuts = even cooking.
• Vegetables should stay bright and crisp primavera is not a stew.
• If it looks dry, add a splash more pasta water. If it looks too wet, cook 1 minute longer.