The food lab better home cooking through science ( PDFDrive ) 846

1 medium summer squash, split lengthwise and cut into ẳinch half-moons 1 cup shelled fava beans (optional) 1 cup broccoli florets cut into ẵ-inch pieces (optional) 1 cup frozen peas, thawed 1 cup grape or cherry tomatoes, split in half (optional) ẳ 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 smashed garlic cloves in a 10-inch skillet over medium-high heat until the garlic is gently sizzling Reduce the heat to medium-low and sizzle until the garlic is golden brown, to minutes Discard the garlic cloves, leaving the oil in the skillet, and return the pan to high heat Add the sliced garlic and cook, stirring, until the garlic just beings to turn pale golden brown, about 45 seconds Add the minced garlic and pepper flakes and toss until fragrant, about 30 seconds Remove from the heat and stir in the butter Set aside Place the pasta in a large pot and cover with hot water Add a large pinch of salt and bring to a boil over high heat, stirring occasionally to keep the pasta from sticking Continue to cook until the pasta is fully softened but retains a slight bite in the center (about 1 minute less than the box recommends after the pasta reaches a boil) Drain the pasta, reserving ½ cup of the cooking liquid, and return to the pot, set over medium-low heat Add the vegetables, garlic sauce, and half of the reserved pasta water and stir until the sauce comes together and coats the pasta, about 2 minutes, adding more pasta water until as necessary until the desired consistency is reached Stir in the parsley, lemon zest and juice, and cheese and season to taste with salt and pepper Serve immediately, passing Parmesan at the table  ... until the garlic is gently sizzling Reduce the heat to medium-low and sizzle until the garlic is golden brown, to minutes Discard the garlic cloves, leaving the oil in the skillet, and return the. .. Drain the pasta, reserving ½ cup of the cooking liquid, and return to the pot, set over medium-low heat Add the vegetables, garlic sauce, and half of the reserved pasta water and stir until the. .. heat, stirring occasionally to keep the pasta from sticking Continue to cook until the pasta is fully softened but retains a slight bite in the center (about 1 minute less than the box recommends after the pasta reaches a boil)