Ingredients

Kosher salt

12 oz. spaghetti

1/4 cup (or more) extra-virgin olive oil

1 large zucchini, sliced into 1/2″ half-moons

1 bunch asparagus, trimmed and quartered crosswise

1/2 red onion, sliced into 1/4″ half-moons

2 small leeks, cut into 1/2″ half-moons

1 red bell pepper, seeds and ribs removed, chopped

5 cloves garlic, finely chopped

1 cup grape tomatoes

3/4 cup heavy cream

1/3 cup frozen peas, thawed

2 oz. Parmesan, finely grated, plus more for serving

Lemon zest and juice from 1 small lemon (optional)

Freshly ground black pepper

Instructions

Step 1: Bring a large pot of salted water to a boil. Add the spaghetti and cook, stirring occasionally, until just under al dente, about 6 to 7 minutes. Reserve 1 1/2 to 2 cups of the pasta cooking water, then drain the pasta.

Step 2: While the pasta cooks, heat 1/4 cup olive oil in a large high-sided skillet over medium-high heat. Add the zucchini and cook, stirring occasionally, until it starts to soften and turn lightly golden but remains vibrant green, about 3 to 4 minutes. Season with 1/2 teaspoon salt. Add the asparagus, season with another 1/2 teaspoon salt, and cook, stirring often, until tender and bright green, about 4 minutes. Transfer these vegetables to a plate.

Step 3: Reduce the heat to medium. Add 1 to 2 tablespoons of olive oil to the skillet if needed. Add the red onion and leeks, cooking and stirring occasionally until they begin to wilt and caramelize, about 5 minutes. Season with 1 teaspoon salt. Add the chopped red bell pepper and cook, stirring and adjusting heat to prevent burning, until slightly softened, 3 to 4 minutes more. Stir in the garlic and cook until fragrant and the onions are translucent, about 2 minutes.

Step 4: Lower the heat to medium-low. Add the grape tomatoes, heavy cream, peas, and 1/2 cup of the reserved pasta water. Cook, stirring occasionally, until the tomatoes are tender and starting to burst, about 2 to 3 minutes. Return the spaghetti, zucchini, and asparagus to the skillet. Add the Parmesan and a splash of pasta water, tossing gently to combine. Add more pasta water as needed until the sauce is glossy and the cheese is melted.

Step 5: Stir in the lemon zest and juice if using. Season with freshly ground black pepper to taste. Serve immediately with extra Parmesan on the side.

Tips & Variations

Use fresh seasonal vegetables like peas, broccoli, or cherry tomatoes to keep the dish vibrant and flavorful.

For a lighter version, substitute half-and-half for heavy cream or omit the cream and add a splash of pasta water with extra Parmesan.

Add fresh herbs such as basil or parsley at the end for extra brightness.

For a vegan twist, replace cream with coconut milk and use nutritional yeast instead of Parmesan.

FAQs

Can I use other types of pasta for this recipe?

Yes, this recipe works well with any long pasta like fettuccine or linguine. Short pasta shapes such as penne or farfalle can also be used, but adjust cooking times accordingly.

How do I know when the pasta is just under al dente?

Just under al dente means the pasta is slightly firmer than fully cooked. It will finish cooking briefly when tossed with the sauce, so it shouldn’t be fully soft at this stage.