Vibrant linguine with asparagus, snap peas, and cherry tomatoes in a lemony Parmesan sauce, all cooked in a single pot.
# The Ingredients You'll Need:
→ Vegetables
01 - 1 cup sugar snap peas, trimmed
02 - 1 cup asparagus, cut into 1-inch pieces
03 - 1 cup cherry tomatoes, halved
04 - 1 small zucchini, thinly sliced
05 - 1 small red onion, thinly sliced
06 - 2 cloves garlic, minced
07 - Zest of 1 lemon
→ Pasta
08 - 12 oz (340 g) linguine or spaghetti
→ Liquids
09 - 4 cups vegetable broth
10 - ¼ cup dry white wine (optional)
11 - Juice of ½ lemon
→ Dairy
12 - ½ cup grated Parmesan cheese
13 - 2 tablespoons unsalted butter
→ Herbs & Seasonings
14 - 2 tablespoons olive oil
15 - Salt and freshly ground black pepper, to taste
16 - ¼ cup chopped fresh basil
17 - 1 tablespoon chopped fresh parsley (optional)
# Step-by-Step Instructions:
01 - In a large, deep skillet or Dutch oven, heat olive oil over medium heat. Add red onion and garlic and sauté for 2–3 minutes until softened.
02 - Add the linguine, vegetable broth, white wine (if using), lemon zest, and a generous pinch of salt. Bring to a boil.
03 - Reduce to a simmer and cook, uncovered, stirring frequently, for about 6–7 minutes.
04 - Add the asparagus, zucchini, and snap peas. Continue to cook for another 5–6 minutes, stirring often, until the pasta is al dente and the liquid is mostly absorbed.
05 - Stir in cherry tomatoes, butter, lemon juice, and Parmesan cheese. Cook for 1–2 more minutes until creamy and well combined.
06 - Season with pepper and additional salt if needed. Remove from heat and stir in fresh basil and parsley. Serve hot, garnished with extra Parmesan and herbs if desired.
