Pasta primavera

Heat the pan, add unpeeled crushed garlic and sliced chili. Fry for 30 seconds.

Boil water in a small saucepan in parallel, add salt, and drop in a large broccoli floret for 1-2 minutes.

Add julienned carrots and shallots to the pan. Sauté for another 1-2 minutes. Add oil if necessary. Remove the garlic.

In the saucepan from the broccoli, boil the peas for 1 minute. Divide the broccoli into smaller florets. Cut the cherry tomatoes into eight pieces.

Boil water in a large pot, add salt, and put the pasta to cook. Cook it for 2 minutes less than the time indicated on the package.

Add sliced celery to the pan, pour in a little pasta water to steam the vegetables. Stew for 1-2 minutes, then add sliced zucchini, chopped parsley, and torn basil leaves. If the water has evaporated, add more. Stew for 1 minute while stirring.

Add broccoli and cherry, season with salt and pepper to taste. Add water and simmer for another 2 minutes.

Add peas to the vegetables, simmer for another 2-3 minutes, then add pasta, pour in a little more water and simmer for another 2 minutes until the pasta is cooked and the water evaporates and thickens into a sauce. Serve immediately.