Pasta Primavera

Ingredients

• 4 cups broccoli florets 
• 3  carrots thinly sliced
• 2 tablespoons parsley fresh chopped
• 12 ounces tricolor fusilli 
• 2 cloves garlic minced
• 0.5  juice of lemon 
• 4 servings kosher salt 
• 1 cup chicken broth low-sodium
• 0.5 cup parmesan cheese grated plus more for topping
• 1 cup peas frozen
• 4 servings pepper freshly ground
• 1  bell pepper red cut into thin strips
• 4 tablespoons butter unsalted cold

Equipment

• frying pan
• whisk
• pot

Directions

1. Bring a large pot of salted water to a boil.
2. Add the pasta and cook as the label directs, adding the broccoli, carrots, bell pepper and peas during the last 3 minutes of cooking. Reserve 1 cup cooking water, then drain the pasta and vegetables and return to the pot.
3. Heat 2 tablespoons butter in a large skillet over medium-high heat.
4. Add the garlic and cook, stirring, until it begins to soften, about 1 minute.
5. Add the vegetable broth, 1/2 teaspoon salt, and pepper to taste; bring to a simmer and cook until slightly reduced, about 3 minutes.
6. Whisk in the remaining 2 tablespoons butter until melted and the sauce is thickened, about 1 more minute.
7. Pour the sauce over the pasta and vegetables and add the cheese, parsley and lemon juice. Cook over low heat, stirring, until the cheese melts, about 1 minute, adding enough of the reserved pasta water to loosen the sauce. Season with salt and pepper and top with more cheese.
8. Photograph by Kang Kim