Pasta Primavera (Print-Friendly Version)
Colorful penne tossed with seasonal vegetables, pecorino cheese, and fresh herbs in a light olive oil and lemon sauce.
# What You'll Need:
01 -
10 ounces penne pasta
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2 tablespoons extra-virgin olive oil, plus extra for drizzling
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4 garlic cloves, thinly sliced
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1 yellow squash, cut into thin half-moons
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1 zucchini, cut into thin half-moons
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1 bunch asparagus, chopped into 1-inch pieces
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1 cup cherry tomatoes, halved
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1 cup red onion, thinly sliced
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1 teaspoon sea salt
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½ cup frozen peas, thawed
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¾ cup grated pecorino cheese
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3 tablespoons fresh lemon juice
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Red pepper flakes to taste
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1 cup fresh basil leaves, plus extra for garnish
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¼ cup fresh tarragon (optional)
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Freshly ground black pepper to taste
# How to Make It:
01 -
Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Drain the pasta and toss with a drizzle of olive oil to prevent it from sticking.
02 -
In a large, deep skillet, heat the olive oil over medium heat. Add the garlic, squash, zucchini, asparagus, tomatoes, onion, salt, and several cracks of black pepper. Sauté for 3 to 4 minutes, or until the vegetables become tender.
03 -
Add the cooked pasta, peas, cheese, lemon juice, and a pinch of red pepper flakes. Toss everything together to combine. Stir in the basil and tarragon, if using.
# Additional Tips:
01 -
Pasta Primavera is a colorful, fresh dish featuring pasta and a variety of seasonal vegetables, seasoned with olive oil, garlic, and lemon. It's a versatile, healthy, and light meal that can be customized to your taste preferences.