Spring Pasta Primavera
Packed with seasonal veggies, this pasta primavera is a simple, fresh spring or summer dinner. I list the tarragon as optional, but I highly recommend using it to take this recipe over the top!
Ingredients
- 10 ounces penne pasta
- 2 tablespoons extra-virgin olive oil plus more for drizzling
- 4 cloves garlic sliced
- 1 number yellow squash sliced into thin half-moons
- 1 number zucchini sliced into thin half-moons
- 1 bunch asparagus chopped into 1-inch pieces
- 1 cup cherry tomatoes halved
- 1 cup red onion thinly sliced
- 1 teaspoon sea salt
- 1/2 cup frozen peas thawed
- 3/4 cup grated pecorino cheese
- 3 tablespoons fresh lemon juice
- pinch red pepper flakes
- 1 cup fresh basil leaves plus more for garnish
- 1/4 cup fresh tarragon optional
- to taste black pepper freshly ground
Instructions
- Bring a large pot of salted water to a boil. Prepare the pasta according to the package instructions, cooking until al dente. Drain and toss with a drizzle of olive oil to prevent sticking.
- Heat the oil in a large, deep skillet over medium heat. Add the garlic, squash, zucchini, asparagus, tomatoes, onion, salt, and several grinds of pepper and sauté for 3 to 4 minutes, or until the vegetables are tender.
- Add the pasta, peas, cheese, lemon juice, and a pinch of red pepper flakes and toss to combine. Stir in the basil and tarragon, if using.
- Season to taste, garnish with more basil, and serve.
Notes
This dish is best served fresh but can be stored in the refrigerator for up to 3 days.