Pasta Primavera

8 to 10 servings

2 ounces Parmigiano-Reggiano
2 garlic cloves, peeled
1 small shallot, trimmed
2 medium bell peppers (yellow, red, or
    orange), halved with core removed and
    cut to fit the feed tube
2 small carrots, peeled and cut to fit the
   feed tube horizontally
1 small zucchini, cut to fit the feed
   tube horizontally
1 small yellow squash, cut to fit the feed
   tube horizontally
1 pound pasta
1 teaspoon kosher salt, divided; more
   as needed
1 tablespoon olive oil
½ teaspoon freshly ground black pepper,
    divided
½ cup frozen peas, thawed
    Zest and juice of 1 small lemon
¼ cup thinly sliced fresh basil
½ cup breadcrumbs (page 44) +
1 tablespoon butter, for topping*
   (optional)

Nutritional information per serving (based on 10 servings):
Calories 229 (15% from fat) • carb. 41g • pro. 9g • fat 4g • sat. fat 1g • chol. 4mg • sod. 343mg • calc. 87mg • fiber 2g

1. Insert the fine shredding disc in the work bowl of the Cuisinart® 7-Cup Food Processor. Shred the Parmesan. Remove and reserve. Wipe out the work bowl.
2. Replace the shredding disc with the universal blade. With the machine running, drop the garlic through the feed tube to finely chop. Scrape the bowl.
3. Replace the universal blade with the medium slicing disc. Slice the shallot, and then slice the peppers by placing them in the feed tube vertically. Remove and reserve together.
4. Slice the carrots and then the zucchini and yellow squash horizontally in the feed tube.
Reserve separately.
5. In a large pot, cook pasta according to package directions in salted water to al dente. When the pasta is almost done, remove 2 cups of the water, and then drain the pasta. Reserve, covered, in the colander set inside the cooking pot.
6. While pasta is cooking, put the olive oil into a large sauté pan over medium heat. Once the oil is hot and shimmers across the pan, add the garlic, shallot, and peppers with a pinch each of the salt and pepper. Sauté until fragrant and soft, 3 to 5 minutes.
7. Add the carrots, zucchini, and yellow squash with a pinch each of the salt and pepper. Cook until softened, about 5 more minutes.
8. Add the pasta to the vegetables with the peas and the remaining salt and pepper, tossing together until evenly combined.
9. Stir in the reserved cooking water, ¼ cup at a time, until the pasta and vegetables have a creamy consistency. Stir in the lemon zest and juice, the basil, and Parmesan. Top with toasted breadcrumbs if desired and serve immediately.