spring garlic

Adapted from the recipe by The Food Lab, shared by My Saratoga Kitchen Table
Serves: 4 to 6

Ingredients
*Ingredients currently available at the farmers’ market
● Kosher salt
● 8 ounces asparagus, ends trimmed and cut on a bias into 2 inch segments
● 1 medium zucchini*, split lengthwise and cut into ¼ inch half moons
● 1 cup sugar snap peas*, remove the stem end and strings
● 1 cup broccoli rabe*, cut into ½ inch pieces
● 1 cup cherry tomatoes*, split in half
● ¼ cup olive oil*
● 2 spring garlic*, minced or grated on a Microplane
● 1 spring onion*, diced
● pinch of red pepper flakes
● 2 Tablespoons unsalted butter*
● 1 pound twisted or tubular pasta (reserve ½ cup of the cooking water)
● ¼ cup chopped fresh parsley*
● 2 teaspoons grated lemon zest and 1 Tablespoon juice
● 1 ounce Parmesan cheese*, grated plus more for serving
● freshly ground black pepper

Instructions
1. Bring a large pot of salted water to a boil. Add the asparagus and cook until bright green and tender-crisp, about 3 minutes. Using a fine-mesh strainer, transfer to colander and run under cold water to chill. Repeat with the zucchini, peas, and broccoli. Combine all the blanched vegetables in a large bowl, add the tomatoes and set aside.
2. Heat the oil in a 10 inch skillet over medium-high heat. Add the garlic and onion, cooking until gently sizzling. Reduce the heat to medium-low and cook until garlic is pale golden brown, 5 to 7 minutes. Add the pepper flakes and toss until fragrant about 30 seconds. Remove from the heat and stir in the butter. Set aside.
3. Cook the pasta according to the directions on the package. Drain, reserving ½ cup of the cooking water and return the pasta to the pot. Set over medium-low heat.
4. Add the vegetables, garlic/onion sauce, and half of the reserved pasta water. Stir until the sauce comes together and coats the pasta. Add more pasta water until desired consistency is reached. Stir in parsley, lemon zest and juice, and cheese. Season with pepper. Top with extra cheese.

Notes: The original recipe calls for summer squash (yellow), shelled fava beans, and frozen peas. Use your favorite in-season vegetables.