Ingredients
Pasta and Vegetables
- 1 lb rigatoni
- 1 tbsp olive oil
- 1 cup frozen peas
- 1/2 bunch asparagus, trimmed and cut into thirds
- 2 zucchini, cut into 1/2 inch thick half moons
- 4 cloves garlic, minced
- 1 shallot, minced
Sauce
- 1 1/2 cups heavy cream
- 1 cup whole milk
- 1 cup parmesan cheese, grated
- 1 tsp lemon zest
- 1 tsp kosher salt
- 1/2 tsp black pepper
Breadcrumb Topping
- 1 tbsp unsalted butter
- 1/2 cup panko breadcrumbs
- 2 tbsp fresh parsley, chopped
- 1 garlic clove, smashed
Instructions
- Sauté Vegetables: In a large pan, heat 1 tablespoon of olive oil over medium heat. Add the asparagus pieces, frozen peas, zucchini slices, minced shallot, garlic, kosher salt, and black pepper. Cook this mixture until the vegetables begin to soften, about 5 to 8 minutes, stirring occasionally to ensure even cooking.
- Cook Pasta: While the vegetables are sautéing, bring a large pot of salted water to a boil and cook the rigatoni according to the package directions until al dente. Begin checking a few minutes before the recommended time to prevent overcooking.
- Add Cream and Milk: To the pan with the softened vegetables, pour in the whole milk and heavy cream. Raise the heat slightly to bring the liquid to a gentle simmer. Cook until the sauce starts to thicken, about 8 to 10 minutes. You can test the sauce’s thickness by dipping a spoon into it and running your finger across the back; if it does not immediately flow back together, it’s ready.
- Incorporate Parmesan: Stir in the grated parmesan cheese into the simmering sauce until fully melted and combined, creating a creamy texture.
- Combine Pasta and Sauce: Drain the rigatoni when nearly al dente and add directly into the pan with the sauce. Allow the pasta to simmer in the sauce for a few minutes so the starch released from the pasta helps thicken the sauce and coat each piece evenly.
- Add Lemon Zest: Mix in the fresh lemon zest to brighten the flavors and finish the pasta and sauce combination.
- Prepare Breadcrumb Topping: In a separate small pan, melt the unsalted butter over medium heat. Add the panko breadcrumbs along with the smashed garlic clove. Stir frequently until the breadcrumbs turn golden brown and aromatic, about 3 to 5 minutes.
- Finish Breadcrumbs: Remove the pan from heat, discard the smashed garlic clove, and stir in the freshly chopped parsley to add color and freshness to the crispy topping.
- Serve: Plate the creamy spring vegetable pasta and generously sprinkle the garlic parsley breadcrumbs over the top for a delightful crunch and flavorful finish.
Notes
- Using fresh asparagus and peas helps maximize flavor, but frozen peas work well if fresh aren’t available.
- For a lighter version, you can substitute heavy cream with half-and-half or reduce the cream quantity, though sauce richness will be impacted.
- Ensure not to overcook the vegetables to maintain some bite and texture in the dish.
- Breadcrumb topping adds a lovely crunch but can be omitted for a gluten-free diet or substituted with gluten-free breadcrumbs.
- Make sure to remove the garlic clove from the breadcrumbs before serving to avoid an overpowering garlic taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian