This easy skillet pasta primavera is full of vegetables and comes together in just 30 minutes.
Add pasta to boiling water; cook until al dente, about 10 minutes.
Drain pasta, reserving 1 cup cooking water.
Credit:Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Christine Keely
While pasta cooks, heat 6 tablespoons of the oil in a large high-sided skillet or saucepan over medium-low.
Reduce heat to low, and add garlic.
Continue to cook, stirring occasionally, until the leeks are caramelized, about 3 minutes.
Add asparagus pieces and remaining 1/2 teaspoon salt to skillet; increase heat to medium-high.
Cook, stirring occasionally, until asparagus is bright green, about 2 minutes.
Stir constantly until sauce is creamy, about 30 seconds.
Stir in tomatoes until coated and combined.
Top pasta mixture with basil leaves, remaining 1/4 cup Parmigiano-Reggiano, and remaining 1/2 teaspoon lemon zest.
