This technique means you're cooking everything in the same pot you used to boil the pasta, so there's less cleanup, but it's not just about efficiency—this method makes sure the pasta is infused with the taste of fresh spring vegetables. —Miranda Keyes
small red onion, finely sliced
cloves garlic, minced
loosely packed julienned carrot
water, just boiled
small yellow zucchini, julienned, core discarded
asparagus, ends trimmed, sliced into 1-inch pieces
cherry tomatoes, sliced in half
finely grated, loosely packed Parmesan cheese
In a large, wide skillet with deep sides, heat olive oil over medium heat. Add onion and cook until softened, about 4 minutes. Add minced garlic and carrot and cook until starting to soften, about 2-3 minutes. Add spaghettini pasta, hot water, and salt. Turn heat to high. Let pasta cook, stirring often, for 5 minutes. Add zucchini, asparagus and cherry tomatoes and continue cooking pasta, stirring often, until pasta and vegetables are tender and almost all of the water has been absorbed.
Stir in peas, Parmesan cheese, lemon juice, basil, and butter. Toss pasta until butter has melted and everything is well combined. Serve immediately. Top with extra Parmesan cheese and basil, if desired.