Spaghetti with Spring Vegetables
Pasta primavera is easier said than made. We set out to change that.
Why This Recipe Works
We streamlined this Italian American favorite by using fewer dishes and paring down the number of vegetables called for. By overcooking zucchini, we were able to create a sauce with a silky texture that nicely coated our favorite spring vegetables (asparagus and peas). Spaghetti proved itself the most worthy choice in a lineup of its pasta peers, and cherry tomatoes that we marinated briefly (a tip we picked up from a legendary old-school New York City chef) finished off our dish with a lively lilt.
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