👩🍳 Instructions
1
Bring a large pot of salted water to a boil and cook pasta 1-2 minutes shy of package directions. Reserve 1/2 cup pasta water and drain.
2
Heat a large sauté pan over medium-high heat with 1 tbsp olive oil. Sauté carrots and asparagus 3-4 minutes until slightly charred; remove.
3
Add a little more oil and sauté snap peas and zucchini 2-3 minutes until tender-crisp; remove and set aside.
4
Sauté cherry tomatoes 1-2 minutes until just softened, then remove and toss spinach in the hot pan off-heat to wilt gently.
5
In a clean pan over medium heat melt butter, stirring until it foams and browns with amber flecks (3-5 minutes). Add garlic and shallot and sauté 30-45 seconds.
6
Lower heat and stir in thyme and reserved pasta water to emulsify. Add lemon zest and juice.
7
Return pasta and all vegetables to the pan and toss to coat. Stir in Parmesan off-heat to bind the sauce. Adjust seasoning with salt, pepper, and crushed red pepper.
8
Serve with toasted pine nuts, extra Parmesan, and basil. Add a final twist of black pepper.
