Ingredients
Scale
- 2 zucchini
- 2 carrots, peeled
- 6 asparagus spears
- 1 small red bell pepper, cored
- 1 clove garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon kosher salt, plus more for pasta water
- 1 pound spaghetti
- 2 tablespoons butter
- 1/3 cup grated Parmesan cheese
Instructions
- Julienne the zucchini, carrots, asparagus, and bell pepper using a knife or a food processor with a shredding blade.
- Cook the spaghetti according to the package directions in a large pot of salted water.
- While the pasta cooks, heat the olive oil in a sauté pan over medium heat.
- Add the garlic and sauté for 1 minute. Add the vegetables and cook for another 3–4 minutes, until just tender. Season with salt.
- Drain the pasta, reserving 1/3 cup of the pasta water.
- Add the pasta, reserved pasta water, sautéed vegetables, butter, and Parmesan to a large bowl.
- Toss everything together until the butter and cheese melt into a light sauce.
- Serve warm with extra Parmesan, if desired.
Notes
- Save the pasta water: The reserved starchy water helps the butter and Parmesan coat the pasta and vegetables.
- Keep the vegetables crisp: Cook them just until tender to preserve their color, texture, and fresh flavor.
- Use what’s on hand: Broccoli, peas, mushrooms, green beans, or yellow squash can easily join the mix.
- For picky eaters: Keep some of the vegetables separate while cooking so everyone can build a bowl with the vegetables they enjoy.
