Ingredients
Method
- Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the asparagus, peas, zucchini, shallot, garlic, salt, and pepper. Cook until the vegetables soften, approximately 5 to 8 minutes.
- Begin cooking the pasta.
- Pour the milk and heavy cream into the pan with the vegetables. Bring the mixture to a light simmer and cook until slightly thickened, about 8 to 10 minutes. Test the consistency by dipping a spoon into the sauce and swiping a finger across the back; the sauce is ready if the path remains clear.
- Stir the parmesan cheese into the sauce until well combined.
- Add the al dente pasta to the sauce and continue to simmer, allowing the pasta starch to finish thickening the sauce.
- Mix in the lemon zest to finish the pasta and sauce.
Breadcrumbs
- Melt the butter over medium heat, then add the panko breadcrumbs and smashed garlic.
- Remove the pan from the heat once the breadcrumbs are golden, discard the garlic, and stir in the chopped fresh parsley.
Nutrition
Notes
Vegetable Variations: I love the crunch of asparagus, but if it is out of season, I have had great success using snap peas or even thinly sliced broccolini to keep that fresh green color.
Achieving the Perfect Texture: I have learned the hard way that you should never let the cream sauce reach a rolling boil because it can separate, so keep it at a gentle simmer to ensure it stays silky and smooth.
The Toasted Topping: Making the breadcrumbs ahead of time is my favorite shortcut, and I usually store them in an airtight container for up to two days to keep that satisfying crunch.
Leftover Storage: If you find yourself with leftovers, I suggest adding a tiny splash of milk or water before reheating on the stove to bring the creamy sauce back to its original glory.
Pasta Doneness: I always pull my rigatoni out of the water about a minute before the package says it is done, as it will finish cooking perfectly while it soaks up that delicious sauce in the pan.
Brightening the Dish: I never skip the lemon zest at the very end, as I have found that the hit of acidity is exactly what is needed to cut through the richness of the heavy cream and parmesan.
Garlic Infusion: I like to smash the garlic clove for the breadcrumbs rather than mincing it, which allows the flavor to infuse into the butter without leaving behind burnt bits that can taste bitter.