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Summer Pasta Primavera Recipe

A vibrant dish featuring al dente pasta tossed with fresh seasonal vegetables, garlic, and olive oil, accented by herbs for a light, refreshing summer meal.

Ingredients

• 1 {9 ounce} package Buitoni Refrigerated Fettuccine
• 4 tablespoons Olive Oil, divided
• Kosher Salt
• Ground Black Pepper
• 1 pound Large Raw Shrimp, peeled and deveined
• 1 whole Lemon, zested and juiced
• 2 whole Zucchini, sliced into thin rounds
• 1 dry pint Cherry Tomatoes, sliced in half
• 2 cloves Garlic, minced
• 1 bunch Basil, chopped
• 1 cup Parmesan, shredded, plus more for garnish

Instructions

1. Step 1: Get the Fettuccine Ready
   Let's kick things off by cooking your fettuccine as per the package directions. Don't forget to scoop out about half a cup of that starchy cooking liquid before draining the pasta. This little liquid gold will come in handy later for making your dish delightfully saucy.

2. Step 2: Sizzle the Shrimp
   Now onto the shrimp. Heat up 2 tablespoons of olive oil in a spacious sauté pan over medium-high heat. Sprinkle your shrimp with a generous pinch of salt and pepper, then toss them into the pan. They’ll need about 2 minutes per side to get that lovely pink hue. Once done, introduce the lemon zest and juice, coating the shrimp in this citrusy delight. Transfer the shrimp to a plate and set them aside, but keep the pan on the heat for the next step.

3. Step 3: Cook the Veggies
   With the same pan, add another 2 tablespoons of olive oil and let the zucchini slices make themselves at home. Give them around 6 minutes to soften up. Then, introduce the cherry tomatoes and garlic, stirring just until their aromas fill the kitchen, which should take about 30 seconds. A pinch of salt and pepper here will enhance their flavors beautifully. Time to bring back the pasta, tossing it with your vibrant veggies. Pour in that reserved pasta water, sprinkle in the chopped basil and Parmesan, and let everything mingle together in harmony. Finally, reintroduce the lemony shrimp back into this delightful medley and give it all a good toss.

4. Step 4: Serve and Enjoy
   It’s time to make your dish shine! Heap your pasta primavera onto plates and shower it with a bit more of that tempting shredded Parmesan. Dig in while it's warm and bask in the summer flavors dancing on your palate.

Notes

Ah, the joys of making pasta primavera! Yet, a few hiccups might pop up along the way.

One common slip is overcooking the shrimp. Nobody fancies rubbery morsels, so keep a close watch and set that timer for a perfect two minutes per side.

Some folks forget to reserve the pasta cooking liquid. This little bit of starchy water is pure gold for a silky sauce, so grab half a cup before you drain the pasta!

And, remember not to add garlic too early. It can burn quickly, so toss it in just before the pasta for that heavenly aroma without the bitterness.

Lastly, taste as you go! Adding salt and pepper gradually ensures your dish isn’t overly seasoned.

With these tips, you’re set to create a masterpiece!