Pasta with Asparagus, Carrots and Broccoli

This pasta was so delicious - I think using high quality parmigiano-reggiano had something to do with it. Oh, and the cream and butter!



Adapted from Bottega Favorita by Frank Stitt.

1 teaspoon olive oil
2 tablespoons unsalted butter
1 heaping cup sliced spring onions
12 slender asparagus spears, tough bottoms discarded and cut into 2-inch pieces
Sliced carrots or other spring vegetables
Broccoli florets (or other vegetable... peas, etc.)
1/4 cup heavy cream
1 pound pasta
2/3 cup freshly grated Parmigiano-Reggiano or pecorino romano
Finely grated zest of 1 lemon
Kosher salt and freshly ground black pepper


1. Heat the olive oil and 1 tablespoon of butter in a large saute pan over medium heat. Add the onions and cook for 10 to 15 minutes, until very soft.

2. Meanwhile, bring a large pot of generously salted to a boil for the pasta. Bring a large sauce pan of water to a boil, add the asparagus, and cook for 1 minute. Add the broccoli and cook for 30 seconds, then drain. Add the asparagus and other vegetables to the onions, then stir in the cream. Set the pan aside while you cook the pasta.

3. Add the pasta to the boiling water and cook until al dente. Drain and transfer to the pan with the onions.

4. Place the pan over high heat and cook, tossing, for 1 to 2 minutes, until the vegetables are hot. Add the chives abd 1/2 cup of the cheese, the lemon zest, and the remaining 1 tablespoon of butter and toss well to combine. Season with salt and pepper.

5. Serve in warm bowls, garnished with more mint and the remaining grated cheese