1 medium summer squash, split lengthwise and cut into ¼-
inch half-moons
1 cup shelled fava beans (optional)
1 cup broccoli florets cut into ½-inch pieces (optional)
1 cup frozen peas, thawed
1 cup grape or cherry tomatoes, split in half (optional)
¼ cup extra-virgin olive oil
12 medium cloves garlic, 4 smashed and left whole, 4
finely sliced, 4 minced or grated on a Microplane
Pinch of red pepper flakes
2 tablespoons unsalted butter
1 pound short twisted or tubular pasta such as gemelli,
cavatappi, or rotini
¼ cup chopped fresh parsley
2 teaspoons grated lemon zest and 1 tablespoon juice
(from 1 lemon)
1 ounce Parmigiano-Reggiano, grated, plus more for
serving
Freshly ground black pepper
- 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 a
colander and run under cold water to chill. Repeat with
the zucchini, summer squash, fava beans, and broccoli,
one vegetable at a time. If using fava beans, peel them.
Combine all the blanched vegetables in a large bowl, add
the peas and cherry tomatoes, and set aside. - Heat the oil and 4 smashed garlic cloves in a 10-inch