Homemade Pasta Primavera

Steps

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1. 1
   Bring a large pot of salted water to boil and cook the pasta until nearly done, with about 1 minute remaining. Drain and set aside to finish cooking in the sauce.
   ▶ ≈0:00
2. 2
   Heat olive oil in a large skillet and sauté the garlic until fragrant.
   ▶ ≈0:21
3. 3
   Add the peeled and cut carrots, sautéing them with the garlic until they begin to soften.
   ▶ ≈0:29
4. 4
   Cut the asparagus into three pieces each and add to the pan, sautéing with the garlic.
   ▶ ≈0:43
5. 5
   Add the fresh peas and toss them together with the other vegetables.
   ▶ ≈0:57
6. 6
   Cut the sweet and hot pepper mix into 4–5 pieces each and add to the pan, tossing with the oil and vegetables.
   ▶ ≈1:26
7. 7
   Add freshly washed and hand-cut tomato, allowing it to release its juices into the pan.
   ▶ ≈2:02
8. 8
   Add the cut zucchini and toss everything together.
   ▶ ≈2:17
9. 9
   Pour in 2 tablespoons of freshly squeezed lemon juice to brighten the flavors.
   ▶ ≈2:32
10. 10
    Add 1/2 cup of chicken stock and season with salt and black pepper to taste.
    ▶ ≈2:47
11. 11
    Add the broccoli and toss it with the other vegetables.
    ▶ ≈3:06
12. 12
    Pour in cream and stir until the sauce becomes creamy and well combined.
    ▶ ≈3:26
13. 13
    Add the cooked pasta to the vegetable sauce and toss until everything is well coated.
    ▶ ≈3:44
14. 14
    Stir in the Pecorino cheese until well distributed.
    ▶ ≈4:21
15. 15
    Top with fresh basil leaves and finish with additional Pecorino cheese.
    ▶ ≈5:08