Pasta Primavera
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.
Ingredients
- 10 ounces penne pasta
- 2 tablespoons extra-virgin olive oil with extra for drizzling
- 4 garlic cloves thinly sliced
- 1 yellow squash cut into thin half-moons
- 1 zucchini cut 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
- ½ cup frozen peas thawed
- ¾ cup grated pecorino cheese
- 3 tablespoons fresh lemon juice
- Red pepper flakes to taste
- 1 cup fresh basil leaves plus extra for garnish
- ¼ cup fresh tarragon optional
- Freshly ground black pepper to taste
Instructions
- 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.
- 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.
- 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.