Pasta Primavera
User Reviews
5
-
Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Course
Main Course
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Cuisine
American
Pasta Primavera
Description
Pasta Primavera blends cooked al dente penne pasta with a selection of fresh spring vegetables—yellow squash, zucchini, asparagus, cherry tomatoes, peas, and red onion—that are sautéed briefly in olive oil with sliced garlic. The vegetables remain crisp-tender, providing contrasting textures to the pasta. Pecorino cheese adds a salty, sharp element, while lemon juice introduces brightness and red pepper flakes add subtle heat. Fresh basil and optional tarragon bring herbal freshness and complexity to the dish.
The preparation highlights quick sautéing to preserve vegetable texture and vibrant color. All ingredients are combined gently to maintain the pasta’s bite and to coat it lightly with the vegetable flavors and dressing components. The result is a harmonious blend suitable as a main or side dish during warmer weather when fresh vegetables are plentiful.
Serving suggestions include a garnish of additional basil for aroma and a drizzle of olive oil for richness. The vegetables can be varied or adjusted according to availability or preference, but the balance of fresh herbs, lemon, and cheese is key to the signature Primavera flavor.
Ingredients
- 10 ounces penne pasta
- 2 tablespoons extra-virgin olive oil plus more for drizzling
- 4 garlic sliced, cloves
- 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 tomato halved
- 1 cup red onion thinly sliced
- 1 teaspoon salt sea salt
- ½ cup peas thawed, frozen
- ¾ cup pecorino cheese grated
- 3 tablespoons lemon juice fresh
- red pepper flakes
- 1 cup basil plus more for garnish, fresh leaves
- ¼ cup tarragon optional, fresh
- 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.
User Reviews
Overall Rating
5
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