Description
Pasta Primavera is a vibrant and fresh dish featuring al dente penne pasta tossed with a medley of sautéed seasonal vegetables including yellow squash, zucchini, asparagus, cherry tomatoes, and peas. Infused with garlic, fresh herbs like basil and optional tarragon, and finished with grated pecorino cheese and a bright splash of lemon juice, this light and flavorful meal is perfect for a quick spring or summer dinner.
Ingredients
Scale
Pasta
- 10 ounces penne pasta
Vegetables & Aromatics
- 2 tablespoons extra-virgin olive oil (plus more for drizzling)
- 4 garlic cloves (sliced)
- 1 yellow squash (sliced into thin half-moons)
- 1 zucchini (sliced into thin half-moons)
- 1 bunch asparagus (chopped into 1-inch pieces)
- 1 cup cherry tomatoes (halved)
- 1 cup thinly sliced red onion
- ½ cup frozen peas (thawed)
Seasonings & Garnishes
- 1 teaspoon sea salt
- 3 tablespoons fresh lemon juice
- Red pepper flakes (to taste)
- 1 cup fresh basil leaves (plus more for garnish)
- ¼ cup fresh tarragon (optional)
- Freshly ground black pepper (to taste)
Cheese
- ¾ cup grated pecorino cheese
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente. Drain the pasta and toss it with a drizzle of olive oil to prevent sticking.
- Sauté the Vegetables: Heat 2 tablespoons of extra-virgin olive oil in a large, deep skillet over medium heat. Add the sliced garlic, yellow squash, zucchini, asparagus pieces, cherry tomatoes, sliced red onion, sea salt, and several grinds of freshly ground black pepper. Sauté the vegetables for 3 to 4 minutes until they become tender but still vibrant.
- Combine Pasta and Vegetables: Add the cooked pasta, thawed peas, grated pecorino cheese, fresh lemon juice, and a pinch of red pepper flakes to the skillet with the vegetables. Toss everything together gently to combine and allow the cheese to melt slightly.
- Add Fresh Herbs and Final Seasoning: Stir in the fresh basil leaves and the optional fresh tarragon. Taste the dish and adjust seasoning with additional salt, pepper, or red pepper flakes as desired.
- Serve and Garnish: Garnish the pasta primavera with extra fresh basil leaves and a light drizzle of olive oil before serving. Enjoy warm and fresh.
Notes
- This pasta primavera is best enjoyed fresh and warm, showcasing the vibrant flavors of seasonal vegetables.
- The addition of fresh tarragon is optional but highly recommended for an elevated herbal note.
- You can substitute pecorino cheese with Parmesan if preferred.
- For a vegan version, omit the cheese or use a dairy-free alternative.
- Be sure not to overcook the vegetables to maintain their texture and color.
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 370 kcal
- Sugar: 5 g
- Sodium: 350 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 6 g
- Protein: 13 g
- Cholesterol: 15 mg
