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: In a large pot of boiling salted water, cook the spaghetti, stirring occasionally, until just under al dente (about 6 to 7 minutes). Reserve 1 1/2 to 2 cups of the pasta water before draining.

Step 2: While the pasta cooks, heat 1/4 cup olive oil in a large high-sided skillet over medium-high heat. Cook the zucchini, 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 asparagus, season with another 1/2 teaspoon salt, and cook, stirring often, until vibrant green and tender, about 4 minutes. Transfer the vegetables to a plate.

Step 3: Reduce the heat to medium. Add 1 to 2 tablespoons of oil to the skillet if needed. Add the red onion and leeks and cook, 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 reducing heat if the onions or leeks start to char, until the pepper softens slightly, about 3 to 4 minutes. Add the garlic and cook, stirring, until fragrant and the onions are translucent, about 2 minutes.

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

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

Tips & Variations

Use fresh seasonal vegetables you have on hand, such as peas, broccoli, or cherry tomatoes, for variation.

For a lighter option, substitute half-and-half for the heavy cream.

Add fresh herbs like basil or parsley at the end for an extra layer of flavor.

If you prefer a bit of heat, add red pepper flakes when cooking the garlic.

FAQs

Can I use a different type of pasta?

Yes, you can substitute spaghetti with other long pasta like fettuccine or linguine, or even short pasta such as penne or fusilli. Just adjust the cooking time accordingly.

Is it possible to make this recipe vegan?

To make it vegan, use a plant-based cream alternative and substitute Parmesan with a vegan cheese or nutritional yeast. Make sure to use olive oil and omit any dairy ingredients.