Pasta primavera with Beatrix Reserve

Serves: 4
Prep Time: 20 minutes
Cook Time: 20 minutes

Ingredients for the Pasta

  • 400g fettuccine, linguine, or penne
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 3 garlic cloves, finely minced
  • 1 small red onion, thinly sliced
  • 1 medium zucchini, sliced into half-moons
  • 1 yellow squash, sliced (optional)
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 1 cup broccoli florets
  • 1 cup asparagus, cut into 4cm pieces
  • 1 cup cherry tomatoes, halved
  • ½ cup frozen peas
  • Salt and freshly ground black pepper, to taste
  • ½ tsp dried oregano
  • ½ tsp dried basil
  • Pinch of chilli flakes (optional)
  • Zest of 1 lemon
  • Juice of ½ lemon
  • ½ cup freshly grated Parmesan cheese
  • ¼ cup reserved pasta water
  • Fresh basil leaves, chopped
  • Fresh parsley, chopped

 

Method

1. Cook the Pasta

Bring a large pot of salted water to the boil. Cook the pasta according to the package instructions until al dente. Before draining, reserve about ½ cup of the pasta cooking water.

 

2. Prepare the Vegetables

While the pasta cooks, heat the olive oil and butter in a large skillet over medium-high heat.

Add the onion and sauté for 2–3 minutes until softened.

Stir in the garlic and cook for another 30 seconds until fragrant.

Add the broccoli and asparagus first, cooking for about 3 minutes.

Next, add the zucchini, yellow squash, and peppers. Continue cooking for another 4–5 minutes until tender but still crisp.

Finally, stir in the peas and cherry tomatoes, cooking for just 2 minutes so the tomatoes soften slightly without breaking down.

 

3. Build the Sauce

Season with salt, pepper, oregano, basil, and chilli flakes if using.

Add the lemon zest and lemon juice.

Pour in the reserved pasta water and gently stir everything together to create a light, silky sauce.

 

4. Combine

Add the cooked pasta directly to the skillet.

Sprinkle over the Parmesan cheese and toss until every strand is coated and the cheese has melted into the sauce.

If needed, add a splash more pasta water to loosen the sauce.

Finish with fresh basil and parsley.