Dairy-Free Pasta Primavera

Ingredients

• 1 lb Pasta (Farfalle or Fusilli)
• 1 bunch Asparagus
• 1 cup Peas (Frozen)
• 1 cup Broccoli Florets
• 2 medium Carrots
• 1 medium Zucchini
• 3 tablespoons Olive Oil
• 3 cloves Garlic
• 1/2 cup Vegetable Broth
• 2 tablespoons Lemon Juice
• 1/4 cup Fresh Basil
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper

Instructions

1. 1Fill a large pot (at least 6-quart / 5.7-liter capacity) with water and add 1 tablespoon of salt. Place the pot over high heat (400°F / 200°C) and bring the water to a rolling boil. Add the 1 lb of pasta (Farfalle or Fusilli) to the boiling water and cook for 8 to 12 minutes, or until the pasta is tender but still firm to the bite (al dente). Before draining, carefully scoop out 1 cup of the starchy pasta water and set it aside. Drain the cooked pasta in a colander and set it aside.
2. 2While the pasta cooks, prepare the vegetables. Trim the tough, woody ends off the 1 bunch of asparagus, then cut the spears into 1-inch (2.5 cm) pieces. Peel the 2 medium carrots and cut them into small 1/4-inch (0.6 cm) dice. Cut the 1 medium zucchini into small 1/4-inch (0.6 cm) dice. Ensure the 1 cup of broccoli florets are already bite-sized, about 1-inch (2.5 cm) wide.
3. 3Place a large 12-inch (30 cm) skillet over medium heat (350°F / 175°C). Add the 3 tablespoons of olive oil to the skillet. Once the oil begins to shimmer, add the 3 cloves of minced garlic and cook for 1 minute, stirring constantly, until the garlic is fragrant and lightly golden, but not browned.
4. 4Add the diced 2 medium carrots, the 1 cup of broccoli florets, and the 1-inch pieces of 1 bunch of asparagus to the skillet. Stir the vegetables well to coat them in the oil and garlic. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables are slightly tender when you can easily pierce them with a fork.
5. 5Add the diced 1 medium zucchini and the 1 cup of frozen peas to the skillet with the other vegetables. Continue to cook, stirring, for another 3 minutes until the zucchini pieces are slightly softened.
6. 6Pour the 1/2 cup of vegetable broth and the 2 tablespoons of lemon juice into the skillet. Bring the liquid to a gentle simmer and cook for 2 to 3 minutes, allowing the sauce to slightly reduce and the flavors to combine.
7. 7Add the drained 1 lb of pasta to the skillet with the cooked vegetables and sauce. Toss everything together gently using tongs or a large spoon to ensure the pasta is evenly coated with the sauce. If the sauce appears too thick or dry, add 1 tablespoon of the reserved pasta water at a time, stirring after each addition, until the sauce reaches your desired consistency.
8. 8Remove the skillet from the heat. Stir in the 1/4 cup of fresh basil leaves, the 1/2 teaspoon of salt, and the 1/4 teaspoon of black pepper. Toss the pasta and vegetables one last time to evenly distribute the seasonings and basil.
9. 9Serve the Dairy-Free Pasta Primavera immediately in shallow bowls.

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