Fusilli "Primavera"

Ingredients:

• 340 g of tricolor fusilli pasta
• 4 cups broccoli florets
• 3 carrots, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 cup frozen green peas
• 4 tablespoons chilled unsalted butter
• 2 cloves garlic, crushed
• 1 cup lightly salted vegetable or chicken broth
• 0.5 cup grated Parmesan + extra for serving
• 2 tbsp chopped fresh parsley or basil
• Juice of half a lemon

Preparation:

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions, adding the broccoli, carrots, bell pepper, and green peas 3 minutes before the end of cooking. Set aside 1 cup of the pasta cooking water and discard the remaining water.
2. Meanwhile, prepare the sauce.:
   
   In a large skillet, heat 2 tablespoons butter over medium-high heat. Add the garlic and cook, stirring, until softened, about 1 minute. Add the vegetable broth, 1/2 teaspoon salt, and black pepper to taste, bring to a simmer, and cook until the sauce thickens slightly, about 3 minutes. Stir in the remaining 2 tablespoons butter until melted and the sauce thickens, another 1 minute.
3. Pour the sauce over the pasta and vegetables in the pan, add the cheese, parsley, and lemon juice. Heat over low heat, stirring occasionally, until the cheese melts, about 1 minute, adding a little of the pasta cooking water if the sauce is too thick. Season with salt and pepper to taste. Serve sprinkled with Parmesan cheese.