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

Lemon zest and juice from 1 small lemon (optional)

Freshly ground black pepper

Instructions

Step 1: Bring a large pot of salted water to a boil. Cook the spaghetti, stirring occasionally, until just under al dente according to package instructions, about 6 to 7 minutes. Reserve 1 1/2 to 2 cups of the pasta cooking 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. Add the zucchini and cook, stirring occasionally, until it starts to soften and turns lightly golden but remains vibrant green, about 3 to 4 minutes. Season with 1/2 teaspoon salt. Add the asparagus, season with another 1/2 teaspoon salt, and cook, stirring often, until the asparagus is bright green and tender, about 4 minutes. Transfer the cooked vegetables to a plate.

Step 3: Reduce the heat to medium. If needed, add 1 to 2 tablespoons more olive oil to coat the skillet. 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 red bell pepper and cook, stirring and reducing heat if the onions and leeks start to char, until the pepper softens slightly, about 3 to 4 minutes. Stir in the garlic and cook until fragrant and the onions are translucent, about 2 minutes.

Step 4: 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 are tender and beginning to burst, about 2 to 3 minutes. Return the spaghetti, zucchini, and asparagus to the skillet. Add the grated Parmesan and a splash of pasta water, tossing to combine. Add more pasta water if needed until the sauce is glossy and the cheese has melted.

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

Tips & Variations

Use whatever fresh vegetables you have on hand, like peas, carrots, or snap peas, to keep this recipe versatile and seasonal.

For a lighter version, swap the heavy cream for half-and-half or a mix of cream and vegetable broth.

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

FAQs

Can I use a different type of pasta?

Absolutely! While spaghetti works well, you can substitute penne, fettuccine, or even farfalle depending on your preference or what you have available.

How can I make this dish vegetarian or vegan?

This recipe is already vegetarian. To make it vegan, replace the heavy cream with a plant-based cream alternative and use vegan Parmesan or nutritional yeast instead of regular Parmesan cheese.