Primavera Recipe

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions (about 9–11 minutes). Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.

While the pasta cooks, prep the vegetables: cut zucchini into half-moons (about 1/2-inch thick), dice bell peppers, cut broccoli into small florets, halve the cherry tomatoes.

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add zucchini, bell peppers and broccoli, season with 1 tsp kosher salt and 1/2 tsp black pepper. Sauté until vegetables are crisp-tender and begin to brown, about 5–6 minutes.

Add the halved cherry tomatoes and baby spinach to the skillet, cook 1–2 minutes more until tomatoes soften and spinach wilts. Remove vegetables from heat and keep warm.

In a medium saucepan or clean skillet, melt 2 tablespoons unsalted butter over medium heat. Add the minced garlic and chopped shallot and sauté until fragrant and translucent, about 1–2 minutes (do not brown).

Sprinkle 1 tablespoon flour over the garlic and shallot and cook, stirring, for about 1 minute to remove the raw flour taste.

Gradually whisk in 1.5 cups milk, 1/2 cup heavy cream and 1/2 cup stock until smooth. Bring the mixture to a gentle simmer, whisking constantly, until it thickens slightly, about 3–5 minutes.

Remove the sauce from heat and stir in 3/4 cup grated Parmesan until melted and smooth. Add 1 tsp lemon zest, 1 tsp lemon juice, 1/2 tsp Dijon mustard, 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning. Stir in 2 tablespoons chopped fresh basil.

If the sauce is too thick, thin with reserved pasta cooking water, 1 tablespoon at a time, until it reaches a creamy pourable consistency (you may not need the full cup).

Return drained pasta to the large pot or a clean skillet over low heat. Pour the creamy Champa sauce over the pasta and toss gently to coat. If needed, add a few tablespoons of reserved pasta water to loosen the sauce so it evenly coats the pasta.

Add the sautéed vegetables to the sauced pasta and toss gently to combine, ensuring vegetables are evenly distributed.

Transfer the pasta primavera to an ovenproof baking dish (optional) or keep in the skillet. Sprinkle 1 cup shredded mozzarella (or fontina) evenly over the top and finish with 1/4 cup extra grated Parmesan and 1/4 tsp red pepper flakes.

If using the oven, preheat broiler. Place the baking dish under the broiler 3–4 inches from heat for 2–4 minutes until cheese is melted and lightly golden (watch carefully to prevent burning). If not broiling, cover briefly and let cheese melt from residual heat.

Garnish with chopped parsley and additional basil if desired. Serve immediately with extra grated Parmesan at the table.