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, 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

1 small lemon, juiced and zested (optional)

Freshly ground black pepper

Instructions

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

Step 2: Meanwhile, 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 softens and turns lightly golden but remains vibrant green, about 3 to 4 minutes. Season with 1/2 teaspoon salt.

Step 3: Add the asparagus to the skillet, season with 1/2 teaspoon salt, and cook while stirring often until the asparagus is vibrant green and tender, about 4 minutes. Transfer these vegetables to a plate.

Step 4: Reduce the heat to medium. Add 1 to 2 tablespoons of olive oil to the skillet if needed. Add the sliced onions and leeks, cooking and stirring occasionally until they begin to wilt and caramelize, about 5 minutes. Season with 1 teaspoon salt.

Step 5: Add the chopped red bell pepper and cook, stirring and lowering heat if necessary to prevent charring, until slightly softened, about 3 to 4 more minutes. Stir in the garlic and cook until fragrant and the onions turn translucent, about 2 minutes.

Step 6: 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 soften and begin to burst, about 2 to 3 minutes.

Step 7: Return the drained spaghetti, sautéed zucchini, and asparagus to the skillet. Add the grated Parmesan and a splash of reserved pasta water. Toss everything together over low heat, adding more pasta water as needed, until the sauce is glossy and the cheese melts.

Step 8: Stir in lemon zest and juice if using, then season with freshly ground black pepper to taste. Serve immediately with extra Parmesan if desired.

Tips & Variations

Use seasonal vegetables like peas, green beans, or cherry tomatoes for added freshness and flavor.

Swap heavy cream with half-and-half for a lighter sauce, but reduce the cooking time slightly to prevent curdling.

Adding fresh herbs like basil or parsley at the end brightens the dish beautifully.

For a vegan version, omit the Parmesan and substitute cream with coconut or cashew cream.

FAQs

Can I use other types of pasta?

Yes, feel free to substitute spaghetti with fettuccine, penne, or your favorite pasta shape. Just adjust the cooking time according to the package directions.

What can I do if I don’t have fresh asparagus?

You can use frozen asparagus as a convenient alternative. Thaw and pat it dry before cooking, and add it a bit later in the cooking process to avoid overcooking.