Linguini

This is two recipes in one: a simple cream pasta and a quick vegetable side that can be tossed together or served alongside. Hot drained linguine gets stirred with heavy cream and butter right in the cooking pot, creating a light, silky sauce that coats every strand without needing a separate pan.

The cream sauce comes together in the residual heat of the pasta pot. Adding cream and butter to the hot, drained linguine and stirring until the butter melts and the cream thickens slightly from the pasta’s starch is all it takes. No simmering, no reducing, no flour. The starchy surface of the pasta does the thickening work for you.

The zucchini and cauliflower cook in the microwave with a splash of chicken broth, which is fast and keeps them tender-crisp instead of waterlogged. Toss them with Parmesan and fold into the cream pasta, or keep them as a separate side. Either way, you’ve got dinner in under 45 minutes.

Chef Tips

• Save a cup of pasta cooking water before draining. If the cream sauce feels too thick, a splash of starchy water loosens it perfectly.
• Don’t let the cream boil after adding it to the pasta. Boiling cream can break and turn grainy. The pot’s residual heat is enough.
• Grate fresh Parmesan rather than using the pre-grated stuff. It melts smoother and tastes sharper.

Variations

• Add sauteed garlic and a pinch of red pepper flakes to the cream for a more robust pasta.
• Toss in cooked chicken breast or shrimp for a protein addition.
• Swap cauliflower for broccoli or asparagus tips for a different vegetable pairing.